Microorganisms have a wealth of untapped potential
Brice-Audren Riché began his role as Lesaffre’s CEO on January 1, 2022. He shared with us his perspective on managing
LIBRARY ARTICLES
Lesaffre publishes ‘Fermentation’ book
Lesaffre presented its new book entitled ‘Fermentation’ at Sirha Europain, published by Flammarion and produced in partnership with the Institut Paul Bocuse.
Lesaffre subsidiary to use more renewable energy
LIS by Lesaffre, a drying specialist and subsidiary of Lesaffre, partnered with Idex, a specialist in energy and environmental services, to control steam production costs and reduce the site’s dependence on fossil fuels.
Lesaffre promotes Brice-Audren Riché to CEO
Lesaffre has appointed of Brice-Audren Riché as the Group’s new Chief Executive Officer as of January 1, 2022. He will succeed Antoine Baule, who has reached the end of his mandate.
COVID and its impacts: Cetravac
baking+biscuit gathered assessments of the COVID-related crisis from suppliers to the industry, including their response to it.
Lesaffre Baking Center No. 44
The Lesaffre yeast group has established a Baking Center in the Vienna-Neudorf industrial zone on the southern outskirts of the Austrian capital city.
A new in-store baking process
The equipment was so small that the description “inconspicuous” really isn’t an insult. Nonetheless, the “UDO” made by Cetravac AG in Switzerland was awarded a trophy at the iba trade fair, and attracted a large amount of attention. We asked its inventor, Adolf Cermak, what really lies behind it.
Automation and digitalization – who will be the technology leader?
As might have been expected, machine and plant controller automation and digitalization were one of the major topics at the iba trade fair.
