In partnership with the Laboratory of Biology and Modelling of the Cell (LBMC, CNR /ENS Lyon), Lesaffre is working on defining transcriptomic and genomic profiles of thousands of yeast strains, by relying on advanced equipment.
Lesaffre inaugurated its first Baking Center in Jordan, at the end of November 2022. This is also the company’s 50th Baking Center. The first one opened its doors in 1974.
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 has updated its exploreyeast.com website, an educational website raising awareness about the benefits of this microorganism for food, including bakery products. This project stems from the observation that yeast remains largely unknown to the general public.
Brice-Audren Riché began his role as Lesaffre’s CEO on January 1, 2022. He shared with us his perspective on managing
Lesaffre presented its new book entitled ‘Fermentation’ at Sirha Europain, published by Flammarion and produced in partnership with the Institut Paul Bocuse.
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.
