Lesaffre, global key player in baking and fermentation
More than
170 years of knowledge
A key global player in fermentation for more than a century, Lesaffre, with a 3,2 billion euro turnover, and established on all continents, counts 11,700 employees and more than 100 nationalities.
We are proud to be the first in the world to introduce the concept of presentation and training centres for bakers. Baking Centers™ work on the basis of collaboration and sharing experience. Their motto is “Baker to baker”.
80 factories
for yeasts & ingredients
Two-thirds of our employees work in our 80 industrial facilities, producing thousands of tons of yeast daily for global distribution. In under two weeks, they transform microorganisms weighing mere micrograms into hundreds of tons of yeast – a testament to our unparalleled expertise.
For over 170 years, we at Lesaffre have worked with passion and expertise on the formidable properties of fermentation. We believe fermentation is one of the most promising answers to feed 9 billion people in a safer, healthier and more sustainable way.Our ambition is to be a leader in the fermentation movement. We cannot progress alone - it is through our teams' passion and commitment that we enhance partnerships worldwide to innovate, develop, and move forward together. This collaborative approach is the key to our success.
“Working together to better nourish and protect the planet.”
Lesaffre is present in 55 countries
Throughout our history, the Group has recognized the value of expanding our expertise and geographic reach.
Our rapid growth was enabled by lasting relationships with global customers, as we earned their trust over time. Our pioneering spirit and cohesive teams have also been key strengths.
Today, we have subsidiaries on every continent, distribute products in 180 countries, and operate 80 production sites and 10 R&D centers worldwide. With our growing portfolio, our potential for further expansion is limitless.
By placing fermentation at the heart of its business, Lesaffre is playing a part in employing biotechnology advances for a healthier and more sustainable future. The incredible potential of microorganisms (yeasts, bacteria…) enables us position ourselve in the markets for baking, taste and food pleasure, nutrition/health and industrial biotechnology. In each of these fields, our aim is to compete to better nourish and protect the planet.
