Bakers Journal

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Lesaffre and Red Star yeast prices to increase in January


November 13, 2012
By Bakers Journal

Nov. 13, 2012 – Red Star Yeast Company and Lesaffre Yeast Corporation
last week announced an increase in U.S. and Canadian fresh and dry yeast
prices.

Nov. 13, 2012 – Red Star Yeast Company and Lesaffre Yeast Corporation last week announced an increase in U.S. and Canadian fresh and dry yeast prices, as well as a variety of baking and food ingredients, effective January 1, 2013 or as existing contracts expire.

"Despite gains in productivity and efficiency gained through aggressive capital investment programs over the last few years, rapidly rising commodity and ingredient costs related to the volatile U.S. agricultural markets, plus distribution expenses, have to be addressed through price adjustments," said
John Riesch, president of both companies.

"I am keenly aware of the multiple cost challenges facing our key bakery market, therefore our pricing action is short of the added cost of yeast and ingredient processing for the coming year," he added.

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Fresh cream yeast will increase two cents per pound, as is, fresh compressed yeast will increase four cents per pound, and dry baker’s yeast in all forms will increase eight cents per pound. Baking and food ingredients will increase, on average, five per cent.

Customers should check with their local or assigned sales representatives for details of the new price program or any other assistance that is needed.


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