Lesaffre Group

• A family-owned corporation founded in northern France
• Today we are a multinational, multicultural group
• Our development has been driven by innovation since 1853

• This migratory bird symbolizes spring and the renewal of life as well as fertility, freedom and loyalty
• This light bird’s stealthy yet graceful appearance is a perfect fit for its airborne environment.
• With its ability to travel great distances (more than 6,200 miles) and its presence on every continent, the swallow represents Lesaffre’s international scope
• Highly mobile, overcoming all obstacles while still returning to its place of birth every year, the swallow is emblematic of our Group: we strive to please our customers under all circumstances and to remain loyal to them

• Yeast is a fragile, delicate organism: We do not manufacture yeast. We grow it
• Yeast is a living microorganism. This microscopic fungus is no larger than 6 to 8 thousandths of a millimeter in size, yet has exceptional fermentation   characteristics
• The most well-known yeast is Saccharomyces cerevisiae
• In the presence of air and nutrients introduced into the fermenter, yeast multiplies (yeast propagation)
• In the bread-making process, in the absence of air, it produces gas and aromas
• Yeast can be used for a variety of purposes. These include:
  • - Making bread dough rise
  • - Contributing to the flavor, sensory and nutritional
      qualities of bakery products
  • - Producing fermented drinks
  • - Improving the well-being of people, animals and plants
  • - Producing bioethanol and new green chemistry products

• Our yeast extracts: Natural food ingredients used to improve and develop the taste of foods. They are also essential nutrients for the fermentation industry
• Our yeast cell walls: Yeast fractions used in animal nutrition to prevent the adverse effects of mycotoxins, improve animals’ immune response and limit the use of antibiotics
• Our bacteria: Probiotics for humans and animals, biostimulants for plants and sourdough starters. Lesaffre specializes in the technology used to produce these microorganisms, representing an important addition to our portfolio of products
• Our fungi: Used in the biological control of plant diseases and to reduce the use of pesticides. Lesaffre is an expert in the solid-phase production of this type of fungi

• The excellence of our research in biology and application development: the driving force behind Lesaffre’s success
• A collaborative approach to innovation based on our customers’ needs
• More than 180 researchers actively collaborate with more than sixty universities and research centers around the world

Our shared goal:

• To create innovative products that have been proven and guaranteed as safe and effective

Innovation, putting our best asset to work for our customers and markets

• An ability to adapt to our customers’ business needs in each of our markets:
  • - For bakery products: a network of 30 Baking Center,   located on every continent
  • - For taste-enhancing products: 3 Culinary Center
  • - For animal nutrition: model farms
• Human resources and management policies that are ingrained in our local markets:
  • - Over on hundred expatriates and international executives
  • - One division dedicated to career management, offering   support for employee mobility
  • - A focus on adapting to the unique cultural and
      economic characteristics of each location
  • - A multicultural company that promotes experience-
      sharing, collaboration and personal initiative

Our passion for our products is a fundamental part of our commitment ot our customers

• 160 years of history, tradition and transfer of expertise ….and it all started with bread yeast
• Sharing and generosity: Values that we inherited from our family history and the customers business that have been with us since the very beginning: bakers
• Since 1853, thousands of men and women have helped build Lesaffre by sharing their expertise and passion
• Today, we share and transfer our expertise through:
  • - The training programs held at the Institut Leon Lesaffre
  • - Our Research and Engineering Center in Lille, France
  • - Our Baking Center and Culinary Center   network, with   locations throughout the world
  • - Our applied research centers, which specialize in human,
      animal and plant nutrition and health
  • - Our mentoring of new staff in our specialized business

Transferring expertise means believing in our future