In the Dough - Lesaffre March 2019 - 1

Dough
AF

FR

EA
ND
RED
S TA R Y E A S T

IN THE

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OY
BROUGHT T

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BY

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Dedicated to Innovation
Lesaffre Yeast Corporation
is dedicated to innovation
and new product
development to meet the
ever-expanding needs of
the baking industry. This
is evident in the recent
moves the company
has made to improve its
development capabilities
as the industry grapples
with clean label and
organic. Lesaffre has
grown into a leader in
yeast research, technology
and manufacturing, and
President Tom Benner
attributes that success
to the company's
commitment to R&D,
continuous improvement
and the longevity of
Lesaffre's research teams
as well as their depth of
knowledge.

Lesaffre's has more than 40
baking centers scattered
across the globe that allow
the company's experts
to share knowledge and
new product development
across Lesaffre's many
areas of expertise. In 2015,
the company launched
Saf-Pro Ingredients as its
new North American brand
for conventional, nonGMO and organic baking
ingredients. Not only does
Saf-Pro provide bakers with
ingredients they can trust,
but it also extends that
integrity to organic and
clean label solutions.
To expand Lesaffre's
custom development
capabilities, the company
opened a new blending
facility in Cedar Rapids,

IA, last summer. "With
this new facility, we will
offer a complete line of
baking ingredients that
satisfies our customers'
requirements for producing
clean label breads," Mr.
Benner said. In addition,
Lesaffre purchased
Delavau Food Partners,
whose technical experts
have access to a library
of enzymes to develop
complex blends with quick
turnaround time for testing
and finished products.
With organic yeast, nonGMO ingredients and
clean label solutions,
Lesaffre continues its
tradition of providing
bakers with quality
ingredients that meet their
needs.

"WITH THIS
NEW FACILITY
WE WILL
OFFER A
COMPLETE
LINE OF
BAKING
INGREDIENTS
THAT
SATISFIES OUR
CUSTOMERS'
REQUIREMENTS
FOR
PRODUCING
CLEAN LABEL
BREADS."

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 March 2019

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