In the Dough - Lesaffre November 2018 - 1

Dough
AF

FR

EA
ND
RED
S TA R Y E A S T

IN THE

O
OY
BROUGHT T

Y
UB

LE

S

Partnering for Solutions
With Lesaffre Yeast
Corporation's acquisition
of Delavau Food Partners,
the two companies have
partnered to bring the
baking industry more
ingredients and more
expertise when it comes to
custom solutions. Whether
it's improved labels,
nutrition, functionality
or even cost-in-use,
Lesaffre and Delavau work
together to provide the
industry with freshness and
fortification solutions that
work for them.

possibilities to provide
greater customer benefits."

from Lesaffre's presence in
the marketplace.

In 2014, Delavau changed
its name to Delavau Bakery
Partners to indicate the
company's priority of
partnering with customers.
In its acquisition of the
company, Lesaffre intends
to continue that mission,
partnering not only with
its customers but also
with Delavau to create
products to meet bakers'
and consumers' needs and
demands.

That expertise is best
seen at work at Delavau's
Baking Center in Piscataway,
NJ. It's in this space where
Delavau's commitment to
partner with customers
really takes off.

"We have found Delavau
is an even better fit for
our business than we
thought," said Tom Benner,
president of Lesaffre
Yeast Corporation. "Both
organizations are starting
to understand each other
better. There is growing
excitement around the

This acquisition enables
Lesaffre and Delavau to fill
in each company's gaps.
Delavau brings to Lesaffre
its technical expertise
in developing custom
solutions. In turn, Lesaffre
opens the entire baking
industry to Delavau's
expertise. Delavau benefits

"WE HAVE

FOUND
DELAVAU IS AN
EVEN BETTER
FIT FOR OUR
BUSINESS THAN
WE THOUGHT
... THERE IS
GROWING
EXCITEMENT
AROUND THE
POSSIBILITIES
TO PROVIDE
GREATER
CUSTOMER
BENEFITS."

"Our bakery center has
an open-door approach
to inviting customers to
work on their projects
with us," said Jeff Billig,
vice-president and general
manager at Delavau.
Customers can work
side-by-side with Delavau's
technical team to develop
new ingredient systems to
solve the challenges
bakers are facing today:
shelf life, fortification,
clean label and
cost-in-use.

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 November 2018

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