News

Lesaffre makes two acquisitions

16 Dec 2016

As part of its ongoing expansion strategy in sourdoughs and baking ingredients market in Western Europe, Lesaffre has made two recent acquisitions: LFI Tollblend in the United Kingdom and Tecno Bakery in Spain.

As part of its ongoing expansion strategy in sourdoughs and baking ingredients market in Western Europe, Lesaffre has made two recent acquisitions: LFI Tollblend in the United Kingdom and Tecno Bakery in Spain.

“We aim to offer an innovative range of bread ingredients and sourdough products alongside with our yeast in response to the various requirements facing our industrial and crafts customers,” said Vincent Saingier, General Manager of Lesaffre Western Europe Baking Region.

LFI Tollblend is based in Worcester (United Kingdom) and produces ingredient mixes for the baking and processed foods sectors and which has a gluten-free production capability. It employs 35 people, most of who work in production.

“Lesaffre is already present in the United Kingdom through DCL Yeast and Fermex and can now look forward to widening its bakery offering,” said Mike Abraham, General Manager of Lesaffre UK & Ireland.

Tecno Bakery is located in Barcelona, Spain. Specialising in the production of enzyme-based improvers and correctors for flour-milling, the company employs 15 people and has a manufacturing unit and a laboratory. Lesaffrehas been present in Spain since 1991 with a yeast plant based in Valladolid employing 120 people.

“Lesaffre welcomes these acquisitions in two countries, United Kingdom and Spain, where we have been present for many years,” said Antoine Baule, Lesaffre CEO. “Those are entirely in line with our strategic development objectives in the baking industry and will enable us to expand and strengthen our offer to our customers in terms of improvers and technical assistance for baking.”