Bakers Journal

Lesaffre Yeast Corporation opens new blending plant

May 22, 2018
By Bakers Journal

Remi Rigolle (Project Manager), George Parry (Plant Manager, Red Star Yeast Co.), Antoine Baule (CEO, Lesaffre Group), Brad Hart (Mayor of Cedar Rapids), Tom Benner (President, Lesaffre Yeast Co.), Elana Decker (Production Manager), and Scott Olson (City Council, District 4) attend the plant’s ribbon cutting ceremony in Cedar Rapids, IA Image courtesy of Lesaffre Corporation

Lesaffre group CEO Antoine Baule, formally opened its state-of-the-art blending facility in Cedar Rapids, Iowa with a ribbon-cutting ceremony in front of customers, suppliers and public officials. 

The plant will immediately begin producing enzyme blends, concentrates, natural mould inhibitors, and dough improvers under the Saf-Pro® ingredients brand. These products will be supported by Lesaffre’s existing baking centres around the world as well as within Wisconsin, USA.

“Enabling the growth and profitability of our baking customers is our passion and at the core of our strategy. We are pleased to offer additional capabilities and flexibility to our clients with this important investment” said Tom Benner, President of Lesaffre Yeast Corporation in a press release. “We are very proud of our teams and their accomplishment in making this facility ready for market”

As a global player in yeasts and fermentation, Lesaffre designs, manufactures and markets solutions for baking, consumer food products, health care and biotechnology. The family group created in Northern France in 1853, is now a multi-national and a multicultural company. Lesaffre is committed to working with confidence to better nourish and protect the planet. In close collaboration with its clients and partners, Lesaffre employs 10,000 people in 78 subsidiaries based in 50 countries. Lesaffre achieves a turnover of 2 billion euros.

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