Thye Hua Kuan’s mini bakery which was upgraded from a classroom Through Lesaffre’s Echo Programme, Lesaffre’s subsidiaries and business units engage in philanthropic projects to support local communities or serve our mission of working together to better nourish and protect the planet. Lesaffre Singapore recently had...
Giving back to the needy in more challenging times In 2020, Lesaffre Singapore received Job Support Scheme (JSS) payouts as part of the Singapore government’s Covid-19 support measures. In line with our commitment to make a difference at the local level, Lesaffre Singapore donated a portion...
On 15 October 2020, 22 local bakeries came together to bake 7,000 wholemeal, high-fibre buns for a good cause. These bakeries had combined their resources to create a new entry in the Singapore Book of Records for the longest line of packaged bread for charity. Under...
To you who get up early every morning...
SIAL Interfood 2019 has ended successfully last Saturday at Jakarta, Indonesia. Held from 13 – 16 November 2019, the event is dedicated as a B2B platform for the ASEAN food & beverage industry. Leveraging on this platform, Lesaffre in Indonesia took part as one of...
Fi Asia 2019 (Food Ingredients Asia), one of the leading food and beverage platforms to connect suppliers and buyers was held at Bangkok, Thailand from 11 – 13 September 2019. For the first time this year, four business units of Lesaffre Asia Pacific came together...
"While bakeries that churn out soft buns prevail in the region, the rise of health-conscious eaters and a preference for Western-style foods have led to an increase in the popularity of artisan breads such as sourdough and rye loaves." Michael Bultel, Head of Ingredients and Baking...
The French yeast manufacturer has launched a new offering for the $23bn Japanese bread industry, which answers the demand for artisanal breads Read more at http://ow.ly/rq9Y50tiPgM...
With one of Lesaffre’s commitments to sharing and promoting good practices, Lesaffre Asia Pacific partnered with Bayon School Cambodia to provide a two days baking program for students in the school. The training program was held on 18 and 19 March 2019, 22 students were...
Lesaffre launches L’Hirondelle 1895, a semi-dry frozen yeast at MOBAC Show 2019 which was held in Tokyo, Japan from 20 to 23 February 2019. Nichifutsu Shoji, distributor of Lesaffre’s yeast, took this opportunity as an exhibitor of this show to introduce L’Hirondelle 1895 with Mr. Jean-Louis...