In the Dough - Lesaffre July 2019 - 1

Dough
AF

FR

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ND
RED
S TA R Y E A S T

IN THE

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The Right Ingredients
Increasing numbers of
consumers are demanding
clean label and organic
products. Bakers are seeking
answers to meet these trends.
With the International Baking
Industry Expo (IBIE) 2019
coming soon, Lesaffre Corp.
plays a crucial role in helping
bakers solve problems and
introduce innovative products.
To provide a clear picture of
what's ahead from Lesaffre in
advance of IBIE 2019 on Sept.
7-11 in Las Vegas, Tom Benner,
President and CEO of Lesaffre,
shares his thoughts on what
bakers can look for.
What new products will
Lesaffre be highlighting at
IBIE?
Benner: "We have launched
30 new ingredient products
in the past year. We will be
featuring a few of these at
IBIE, including our new clean
label lines of Natural Mold
Inhibitors and Anti-Staling
Enzyme Formulations. We
will also be featuring our new
Fleurage topping products, a

Lesaffre_Jul19.indd 1

truly innovative item that has
to be tasted. The last thing we
are featuring is our custom
formulation capabilities,
enhanced thanks to our
acquisition of Delavau."
A year ago, Lesaffre
purchased Delavau Food
Partners, a leading innovator
in baking ingredients that
supplies custom formulation
and fortification solutions to
bakers. What do bakers need
to know about how Lesaffre
is addressing their needs
with the right portfolio of
ingredients?
Benner: "Lesaffre can always
be trusted to deliver top
quality ingredients and
technical resources to help
with this initiative."
How has the depth and
breadth of your product line
changed?
Benner: "Lesaffre has greatly
expanded their product range
over the past few years. We
now have the ability to fully
supply a baker's needs for
functional ingredients."

How is Lesaffre bolstering
its technical support and
product expertise through
recent acquisitions? 
Benner: "The acquisition
of Delavau filled a hole in
our offering. It gave us the
ability to custom formulate
for solutions that are not
provided by our off-the-shelf
products." 

"WE
HAVE
LAUNCHED
30 NEW
INGREDIENT
PRODUCTS IN
THE PAST YEAR.
WE WILL BE
FEATURING A
FEW OF THESE
AT IBIE."

What are the top trends in
today's marketplace?
Benner: "Clean label and organic
continue to grow. Consumers
are demanding greater
transparency into the
ingredients used to make
products they buy."
How is Lesaffre responding
to these influential trends? 

TOM BENNER,
PRESIDENT
AND CEO OF
L E S A F F R E C O R P.

Benner: "We continue to
help bakers clean up their
labels through natural
alternatives. We offer a full
line of solutions for clean
label baking."

7/22/2019 4:52:36 PM



In the Dough - Lesaffre July 2019

Table of Contents for the Digital Edition of In the Dough - Lesaffre July 2019

In the Dough - Lesaffre July 2019 - 1
In the Dough - Lesaffre July 2019 - 2
In the Dough - Lesaffre July 2019 - 3
In the Dough - Lesaffre July 2019 - 4
In the Dough - Lesaffre July 2019 - 5
In the Dough - Lesaffre July 2019 - 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