Development
Research, Development
and Innovation
R&D at the Heart of Baking Innovation
Research, Development and Innovation are fundamental pillars in Lesaffre’s strategy. That is why, since 1965, our Group has had a laboratory dedicated to R&D where more than 550 experienced researchers in microbiology, fermentation processes, genetics, chemistry, analysis and food sciences work. Its mission is to better understand the biochemical processes that take place during bread production in order to select the most appropriate micro-organisms according to the recipes and processes used by our customers.
Baking Solutions That Fit You
Developing customer-specific baking ingredients is a challenge we relish at Lesaffre. While the process can sometimes be arduous, the knowledge, experience, and enthusiasm of our multidisciplinary team almost always lead to successful outcomes.
Whether it’s crafting a unique improver, a customized premix, or sourcing specialized raw materials, our development colleagues around the world are ready to support you.
Many of our customers already benefit from these tailored Lesaffre solutions.
