Lessaffre establishes new baking center in Dubai to support bakery innovation in the Middle East

UAE – French yeast manufacturer Lesaffre has established a new baking center in Dubai to drive baking innovation in the United Arab Emirates (UAE) and the greater Gulf Cooperation Council (GCC) region. 

Located at Dubai’s Silicon Oasis, Lesaffre’s latest baking center expands Lesaffre’s global footprint and enhances the company’s ability to develop locally tailored solutions for its customers in the region. 

“Bread is consumed differently according to countries. Local experts can respond to local requirements and share their knowledge,” says Jose Juan Berruga, president of Middle East and Central Asia Lesaffre Baking region.  

To achieve its goal, the 400 square meter center is adapted to recreate actual conditions of customer productions by imparting expertise on the uses of yeast on local recipes such as sandwich bread, buns, crusty bread, and flatbreads. 

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Lesaffre has done business in the Middle East and Central Asia for over 30 years, with five production plants spread across Turkey, Jordan and Egypt.   

Marine Durot, general manager of Lesaffre Gulf FZE, adds: “We can support all our customers’ technical needs in baking and guide them in developing their business. We can work on tailor-made solutions but also clean label solutions or healthy bread projects.”

Lesaffre has done business in the Middle East and Central Asia for over 30 years, with five production plants spread across Turkey, Jordan and Egypt.   

The baking concept was established by the company back in 1974 and today, the robust international network is a referent in baking fermentation dispensing sensory analysis, technical assistance, and training.  

The yeast cultivated by Lesaffre is used in the production of bread for its fermentative power. One bread out of every three in the world is made with their yeast, the company claims. 

Earlier this year, Lesaffre’s Biospringer business unit announced an expansion project at its yeast extract site in Cedar Rapids, Iowa, US. 

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Upon completion, the project will increase production capacity by 50% through an extension and new processing equipment. 

Lesaffre says that the newly announced investment in Iowa will support a trend for natural origin ingredients derived from fermentation.  

The expansion project will also support the production of yeast-based products for industries including biopharma, diagnostics, food, and feed bio ingredients, renewable chemicals, and bio-agriculture. 

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