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The Group in a nutshell

A key global player in fermentation for more than a century, Lesaffre, with a €3 billion turnover, and established on all continents, counts 11,000 employees and 100 nationalities.

On the strength of this experience and diversity, we work with customers, partners, and researchers to find ever more relevant answers to the needs of food, health, naturalness and respect for our environment. Thus, every day, we explore and reveal the infinite potential of microorganisms.
To nourish 9 billion people, in a healthy way, in 2050 by making the most of our planet’s resources is a major and unprecedented issue. We believe that fermentation is one of the most promising answers to this challenge.

11,000

employees

3 billion

turnover

65

applied science centers

55

Based in more than countries

180

distributed in countries

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Working together to better nourish and protect the planet.

10

R&D centers

79

sales offices

80

production sites

100

nationalities

180

distributed countries

10

sensory analysis labs

65

applied science centers

Think global, act locally

Our multilocal business model delivers a promise to our clients and partners: no matter where they are in the world, Lesaffre is never far away. With small and medium-sized enterprises (SMEs), application centers, R&D centers, sales offices and production sites spread throughout the world, we incorporate both a global reach and a local sensibility into our personalized and customer-oriented approach.

On a global scale, we work closely with our subsidiaries and employees, providing training, coaching and assistance in order to ensure that each country becomes operationally autonomous. Our teams’ rich diversity of nationalities and cultures is the key to our success. This unique structure allows us to take into account the various needs of clients and consumers, incorporate specific local market knowledge and adhere to our international marketing approach.

Developing local expertise

Our keen focus on local needs allows us to identify key trends. Local inspiration has led us to expand our business over the years. To further our understanding of local taste palates and demands, we have built an international network of 6 Culinary Centers. Our internal recipe creation tool gathers recipes published by individual Culinary Centers and uses them to define regional trends ౼ for example the prevalence of soy sauce or fish sauce in Asia or the use of ketchup in the US. When we consider how these trends affect food production and demand, this tool becomes particularly useful.

At Lesaffre, we are committed to understanding our clients’ unique needs. Our teams on the ground are well versed in local working conditions, regulations and consumer trends. They are tuned-in to local cultures and habits, and they adapt production accordingly. Our expertise, paired with our proximity and dedication, make us the ideal partner ౼ anywhere on the planet.