In the Dough - Lesaffre August 2018 - 1

Dough
AF

FR

EA
ND
RED
S TA R Y E A S T

IN THE

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OY
BROUGHT T

U

BY

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S

Broadening the Portfolio
Lesaffre Yeast Corporation
expanded its offerings
to customers with its
acquisition of Delavau
Food Partners. This latest
acquisition brings expertise
in calcium fortification
and enzymes to Lesaffre's
already expansive solutions
in yeast and fermentation.
"This acquisition will
enhance our performance
ingredient offering to
the baking market. The
addition of Delavau to
our existing capabilities
will bring together great
expertise to generate
value for our customers,"
said Tom Benner,
president and CEO of
Lesaffre Yeast Corp. "Our
teams are excited for
this combination and the
possibilities it creates."

Delavau's bakery solutions
complement Lesaffre's
focus on shelf life and
dough improvers. These
ingredients can not only
improve finished product
quality but also deliver an
extra boost of fortification
to baked goods. The
company's ENCORE line of
baking products delivers
enzyme-based and other
dough improver solutions
for softness, shelf life,
mold inhibition, dough
relaxing and strength. Its
ACCENT line of products
give customers unique
fortification options.
Not only does Delavau
bring to Lesaffre innovative
bakery solutions, but it
also brings its 150 years of
combined food market and
bakery expertise.

Customers can tap into that
expertise at Delavau's custom
formulation and state-ofthe-art Baking Development
Center adjacent to Rutgers
University in Piscataway
Township, NJ, not far from
New York City.

"THE
ADDITION
OF DELAVAU
TO OUR
EXISTING
CAPABILITIES
WILL BRING
TOGETHER
GREAT
EXPERTISE
TO GENERATE
VALUE
FOR OUR
CUSTOMERS."

"This is an excellent
opportunity for Delavau
employees and customers,"
said Jeff Billig, vicepresident and general
manager of Delavau.
"Lesaffre is a company we
respect, with a proven track
record of success."
With this acquisition,
Lesaffre Yeast Corp. provides
customers with even more
technical support and
expertise in conventional,
organic and non-GMO yeast
and other ingredients.

In future issues, we will look at the latest in anti-staling and custom blending capabilities.

TOM BENNER,
PRESIDENT OF
LESAFFRE YEAST
C O R P O R AT I O N



Table of Contents for the Digital Edition of In the Dough - Lesaffre August 2018

In the Dough - Lesaffre August 2018 - 1
In the Dough - Lesaffre August 2018 - 2
In the Dough - Lesaffre August 2018 - 3
In the Dough - Lesaffre August 2018 - 4
In the Dough - Lesaffre August 2018 - 5
In the Dough - Lesaffre August 2018 - 6
http://www.nxtbook.com/sosland/lesaffre/2019_07_01
http://www.nxtbook.com/sosland/lesaffre/2019_03_01
http://www.nxtbook.com/sosland/lesaffre/2018_11_01
http://www.nxtbook.com/sosland/lesaffre/2018_08_01
http://www.nxtbook.com/sosland/lesaffre/2018_05_01
http://www.nxtbook.com/sosland/lesaffre/2018_03_01
http://www.nxtbookMEDIA.com