Fedima GA 2024 breaks participation records
Fedima members and the wider bakery industry network gathered in Istanbul to discuss drivers of change in the sector and the industry’s priorities, at the annual General Assembly (September 18-20).
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Lesaffre embarks on carbon capture project
Lesaffre hosted an event at the Lesaffre Campus, where over 25 companies, including startups, were invited to brainstorm and explore a collaboration aiming at harnessing the power of carbon capture and utilization (CCU) in the food industry.
Expanded access IBIE 2025 registration opens
IBIE officially opened registration for the 2025 edition, scheduled for September 14-17, 2025, at the Las Vegas Convention Center. For the first time, the ticket will also give visitors full access to IBIEducate, the show’s comprehensive education program, including over 100 sessions, workshops, and demonstrations.
New General Manager at Gnosis by Lesaffre
Lesaffre named Ulrich Irgens as General Manager of its business unit dedicated to nutrition and human health, Gnosis by Lesaffre. In this capacity, Ulrich Irgens has joined the Group’s Executive Committee.
Fedima: Emphasis on enzyme safety
By Fedima How to handle enzymes safely so that production teams remain free of respiratory issues and the products fully
IBIE 2025 education program seeks speakers
IBIE officially launched its ‘Call for Speakers’ campaign for the upcoming 2025 IBIEducate show. The educational program offers a platform for chosen presenters to demonstrate their expertise, share best practices, and showcase emerging solutions, trends, and technologies to thousands of professionals. Professionals interested in contributing are encouraged to submit proposals at www.BakingExpo.com/Call-for-Speakers by August 30, 2024.
Lesaffre opens yeast plant in Indonesia
Lesaffre officially opened a new plant in Indonesia dedicated to the production of compressed and dry yeast, on February 29. From this new plant, built on a 9.8 ha land in Malang Regency, East Java, Lesaffre will supply baking yeast in Indonesia and ASEAN countries.
The Lesaffre Baking Center concept turns 50
In 2024, Lesaffre celebrates 50 years of its Baking Center™ concept, with a network of 51 dedicated application centers around the world. Throughout the year, Baking Center™ teams around the world will be celebrating the anniversary with customers and partners.
Thomas Leaffre interview: “Alone, you go faster; but, together, you go further!”
The new President of Fedima, Thomas Lesaffre, shared his views on the role of the association in defending the industry and the work ahead, in support of the organization’s members, their customers and the consumer.
Lesaffre strengthens presence in the United States
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 planet’s 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.
MECATHERM ACADEMY to hold course on industrial baking
The MECATHERM ACADEMY is organizing a new, three-day course on the fundamentals of industrial baking. It will be held from November 14 to 16 this year. The training session will combine theory, with a focus on ingredients and bread manufacturing, and practice.
Production: a world of tarts
Some of the oldest patisserie creations are also an undisputed dessert staple: pies and tarts. As they are continuously evolving, various techniques can perfect product processing in industrial bakeries, preserving the artistry of the skilled patissier.
