Lesaffre

At the heart of Biospringer, a business unit of the global Lesaffre group, lies a deep-rooted culture of innovation and partnership that has been cultivated for over 150 years. Founded in 1872 in Maisons-Alfort, France, the company's mission is to partner with food producers to create pioneering, natural ingredients from the art of yeast fermentation. This commitment is driven by a desire to make food not only tastier but also healthier, all while upholding a profound respect for the planet and its inhabitants. The team at Biospringer believes that proximity to their customers is paramount to delivering exceptional quality and service. This philosophy is embodied in their global presence, with eight manufacturing plants and five Culinary Centers strategically located across the world. This network allows them to offer tailored support and solutions that resonate with local tastes and market trends, fostering a truly collaborative environment where innovation can flourish.

The company's culture is one of continuous improvement and scientific curiosity. By leveraging the extensive expertise of its parent company, Lesaffre, a world leader in fermentation, Biospringer's dedicated teams of technical and scientific experts are constantly pushing the boundaries of what yeast can achieve. They work hand-in-hand with clients to tackle specific developmental challenges, whether it's enhancing flavor, reducing salt and fat content, or masking off-notes in plant-based alternatives. This collaborative spirit extends to their internal teams, where entrepreneurial minds and teamwork are highly valued. Biospringer is more than just an ingredient supplier; it is a community of passionate experts dedicated to harnessing the power of nature to better nourish and protect the planet, creating a legacy of responsible taste for generations to come.