Lesaffre developed industrial activities with emphasis on the food industry.

It specializes in biotechnologies and in particular in the fermentation products field.The company was created in 1853 as the two partners Louis Lesaffre and Louis Bonduelle built a plant producing alcohol from grain and juniper berries in Marquette-Lez-Lille. Ten years later, they purchased a windmill in Marcq-en-Baroeul that they first transformed in a grain alcohol distillery then in a yeast plant.

The core businesses of Lesaffre are yeast & yeast extracts production. With 7,000 employees and around 47 industrial units on the five continents, Lesaffre markets its products throughout the world.

Thanks to its expertise in the biotechnology field and in the fermentation processes, Lesaffre is present in all areas of nutrition & health in addition to its traditional sectors.

In 2003 Lesaffre launched Fermentis to lead the group through innovation in the field of beer, wine, spirits and fermented beverages.

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