Bakers Journal

Lesaffre increasing prices for dry yeast

December 18, 2015
By Laura Aiken

Milwaukee, WI — In a letter dated Nov. 24, Lesaffre Yeast informed their Canadian customers and distributor partners to expect a price increase in 2016 on dry yeast products, effective Jan. 1.

Director of Bakery and Food Service for Lesaffre Yeast Corporation, William Varney, attributes increases in manufacturing costs such as: molasses substrate, transportation and distribution as factors for Lesaffre’s price increase. These manufacturing cost increases are closely tied to the Canadian dollar’s current value against the U.S. dollar. In recent months, the Canadian dollar has fallen significantly and is not expected to rise significantly in the near future. 

“We greatly value the business of our Canadian customers and want to ensure that we can continue to serve them to the best of our abilities. Because most of Lesaffre’s costs are based in U.S. currency, increasing our prices will ensure we are able to sustain our business and continue to provide our Canadian customers with the same level of quality and consistency that they have come to know us for,” explained John Riesch, president of Lesaffre North America, in a news release.

Lesaffre is in the process of notifying all its Canadian customers on how their dry yeast orders will be affected by the price increase. Customers with questions regarding the price increase may direct them to their Lesaffre Yeast Corporation regional sales representative.


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