One step ahead
By Helga Baumfalk More went into the decision to purchase a new bread roll line than Plentz Bakery & Confectionery
LIBRARY ARTICLES
Lesaffre acquires majority stake in Biorigin
Lesaffre acquired a majority stake in Biorigin (a business unit of Zilor), a multinational company producing yeast derivative products, to enhance the supply of yeast derivatives for savory ingredients. As a result of the deal, Lesaffre will become the controlling shareholder of Biorigin, with 70% of its total corporate capital, while Zilor will remain a shareholder with 30%.
Koenig launches new dough sheeting line
The Koenig Group introduced a new technology solution, the Artisan SFE EC dough sheeting line, which brings improvements in process efficiency, cleanability and user-friendliness. The machine will be presented at suedback
Lesaffre completes acquisition of dsm-firmenich yeast extract business
Lesaffre finalized the acquisition of dsm-firmenich’s yeast extract business today, October 2. Lesaffre’s Business Unit Biospringer, specializing in natural origin solutions from yeast fermentation, will integrate dsm-firmenich’s yeast derivatives processing technologies and products. The team of 46 dsm-firmenich employees working on yeast extracts, will also join.
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.
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.
New KEMPF HQ: A New York state of mind
By Catalina Mihu True to its motto, ‘Standing still is a step backward’, Kempf successfully completed its ambitious relocation project
Mission code name: soft dough biscuits
Inviting with their diverse iterations, biscuits are, nevertheless, a delicate business to master. Following careful preparation, the fragile products are thoroughly inspected so that they may begin their journey to the consumer in great condition, and remain that way until snack time. The competition for attention matches their diversity, which is, at the same time, their unique selling point.
Lesaffre and Qair sign renewable electricity purchase agreement
Lesaffre and Qair, an independent renewable energy company, signed an 18-year contract for the direct purchase of renewable electricity (CPPA) from an agrivoltaic plant – a synergy between agricultural production and photovoltaic energy.
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.
Syntegon showcases turnkey solutions at ProSweets
At ProSweets, Syntegon will showcase confectionery industry solutions – from kitchen, depositing, and finishing technologies to packaging solutions.
