Lesaffre's In the Dough e-zine shares an IBIE recap with highlights of its Master Bakers and how the industry is finding excitement and opportunity in its range of new product introductions. Learn how Accent 6500 Sodium Reduction Blend is helping bakers reduce sodium without losing flavor or handling capabilities and how Artisan Fleurage, another new product, provides sensory enhancement to a variety of doughs.

Lesaffre Yeast Corp. plays a crucial role in helping bakers solve problems and introduce successful new products with a broadened product portfolio. Lesaffre will be featuring its innovative line of ingredients at IBIE. Learn how Lesaffre helps bakers improve results.

Clean label is a trend that isn’t going away any time soon. Shoppers are reading ingredient lists in an effort to avoid ingredients they don’t understand. As bakers tackle cleaning up their ingredients, Lesaffre can help with ready-made or custom solutions that maintain product quality at the same time.

Delavau Bakery Partners brings its expertise in formulating and custom solutions to Lesaffre’s customers. Customers can work side-by-side with Delavau’s technical team to develop new ingredient systems to solve the challenges bakers are facing today: shelf life, fortification, clean label and cost-in-use.

Lesaffre Yeast Corporation diversifies its portfolio with the acquisition of Delavau Food Partners. This acquisition brings in new ingredients and expertise in maintaining freshness and fortifying baked goods with nutrition. Learn about the benefits of natural mold inhibitors and how Lesaffre’s expertise in fermentation can help extend the shelf life of baked goods.

The opening of Lesaffre’s new state-of-the-art blending facility in Cedar Rapids, Iowa ushers in a huge commitment to customer service.

Lesaffre Yeast Corp and Red Star Yeast celebrates the idea of bringing bakers together and providing industry-leading yeast and ingredients, its philosophy since day one.