Fi Europe is gearing up for its biggest and best year ever, its organizer anticipates. More than 1,500 exhibitors and a program of expert presentations are a part of the fair taking place from November 19 to 21. Over 25,000 visitors from 135 countries are expected to attend.
Entries have opened for the food ingredient industryโs awards, with nine accolades for the taking and a submission deadline of September 6.
In 2024, Lesaffre celebrates 50 years of its Baking Centerโข concept, with a network of 51 dedicated application centers around the world. Throughout the year, Baking Centerโข teams around the world will be celebrating the anniversary with customers and partners.
The Women’s Networking Breakfast was held on November 29 at Fi Europe 2023, aiming to bridge the disconnect between womenโs representation in leadership in the food industry and their involvement in food production and related purchasing decisions.
Lesaffre announced a series of investments in the U.S. to strengthen its geographical footprint in the region. Lesaffre is investing in both new equipment and R&D to offer relevant solutions, while also respecting the planetโs limited resources. The company has been active in this market for 45 years, where it currently employs more than 600 people in its yeast, bacteria and baking ingredients factories, Baking Center and corporate headquarters.
The Martin Braun Group generated record sales of EUR 626 million in FY 2022, a 19.7% growth compared to the previous year, with all product ranges performing well, despite ongoing challenges such as inflation concerns among consumers. Its Poland Gida joint venture in Turkey also enjoyed significant growth.
Lesaffre inaugurated its first Baking Center in Jordan, at the end of November 2022. This is also the companyโs 50th Baking Center. The first one opened its doors in 1974.
Lesaffre Australia Pacific opened two new facilities in mid-November: a Molasses Extracts Plant (MEP) on its production site in Melbourne and a training showroom for breadmaking at its Baking Centerโข in Mortlake (Sydney).
Lesaffre announced the acquisition of Recombia Biosciences, a biotechnology company based in the San Francisco Bay Area, based on technology licensed from Stanford University.
Lesaffre presented its new book entitled โFermentationโ at Sirha Europain, published by Flammarion and produced in partnership with the Institut Paul Bocuse.
The Lesaffre yeast group has established a Baking Center in the Vienna-Neudorf industrial zone on the southern outskirts of the Austrian capital city.
UNIFERM will present the product innovations FermFreshยฎ Urgetreide (Ancient Cereal) and FermStarยฎ Langzeit (Long Time) at the iba trade fair. FermFreshยฎ Urgetreide is a new development from UNIFERMโs range of fresh products. FermFreshยฎ Urgetreide brings together the two cereal varieties โ Emmer and Einkorn. UNIFERMโs own gentle multi-day fermentation process intensifies the natural flavor profile.
