Lesaffre was founded in 1853 and has now become a leader in the domain of bread-making yeast and yeast extracts. The independent French family-run group has a presence on all five continents and works with over 7,000 employees.
Lesaffre has unique technical skills that it has thoroughly mastered, and enjoys top-level expertise in the production, fermentation and the transformation of yeast in all its forms.
Lesaffre always works with the same high standards in its use of materials and expertise in all its products and services related to bread-making, taste, nutrition, fermentation and distillation.

The success of Lesaffre is credited to its technical innovation, its thorough mastery of the expertise it enjoys,and its capacity to come up with customised solutions. Its ability to anticipate clients’ needs, understand their expectations and to provide quality products has led to firm partnerships with manufacturers, craftsmen and the general public. The goal of Lesaffre is to better answer the needs of its clients, and for this Lesaffre is preparing the future through a policy of innovative development

Forerunner and leader in its market, Lesaffre has been investing in research and development for many years.
Today, it has genuine expertise in the field of innovation with a programme designed to anticipate changes in customer expectations.

Commitment to quality and respect of the environment are two of Lesaffre’s major concerns on a daily basis.

From the time the customer places an order up until the delivery of the product, Lesaffre undertakes to guarantee the quality of its products and services.
In correlation with this rigorous quality policy, and to meet tomorrow’s ecological challenges, Lesaffre also undertakes to commit itself to a voluntary environmental policy.
As the world leader in the production of yeast and yeast extracts, Lesaffre proposes a full range of products and services in two closely related markets:

• Human health and nutrition
• Animal health and nutrition

Specific yeast and yeast extract-based products have been developed to meet even the most demanding requirements of these two markets, requirements which are of particular concern to consumers. Its know-how and extensive knowledge of yeast enable Lesaffre to propose a wide range of products and solutions:

• Ingredients for food additives and functional foodstuffs, cosmetics and clinical nutrition
• Ingredients for cosmetics
• Ingredients for clinical nutrition
• Savoury flavourings and taste enhancers
• Natural aromatic products
• Nutriments for the biotechnology sector
• Ingredients for animal feed

In addition to services for food manufacturers:

• Contract drying and treatment services
• Contract fermentation services

Probiotic Yeasts. Latest innovation, the probiotic yeasts which contribute to maintain intestinal confort. Introducing Lynside Pro SCB (Boulardii).

Yeasts enriched with nutrients selected on the basis of their properties and the specific action required. The nutrient is then supplied in an organic or non-organic form in order to ensure bioavailability.

Yeast cell wall is made up of the cell wall and the cell membrane. It largely comprises ß-glucanes, mannoproteins and a small quantity of chitin.

Yeast extracts. Rich in peptides and proteins, they are produced from yeasts by autolysis and concentration, and are used as nutritional elements or as flavouring agents in the Nutrition sector.

Lesaffre Human Care enriched yeasts are cultivated from strains that have been specially selected based on know-how built up over the group's 150 years of experience. This unique know-how enables us to:

• Optimise its nutritional value
• Guarantee high quality
• Offer a wide range of derived products

LESAFFRE's know-how can be seen at every stage in the process of producing active yeasts in creams and inactive yeast products: fermentation, autolysis or enzymatic hydrolysis, "cracking" cell walls, drying and so on. Process reproducibility and traceability are computer controlled at every stage of the manufacturing process. These manufacturing processes guarantee micronutrients and ingredients that can be easily assimilated by the organism and offer a high level of bioavailability.