Edouard Gestat appointed as Lesaffre baking Marketing Director. Edouard Gestat takes over Thomas Lesaffre's role within Baking with Lesaffre after his nomination as Fermentis General Manager. Edouard Gestat takes over the management of Baking With Lesaffre, the department that supports the Group's baking activity, in charge of providing innovative solutions in the field of baking. Relying on a team of experts and bakers, as well as a network of more than 50 Baking Center(TM) around the world, Edouard Gestat is responsible for consolidating Lesaffre's position as a trusted partner for industrial and artisanal bakers, by offering solutions adapted to today's needs and tomorrow's trends. Edouard's background. He spent 24 years in the world of food ingredients in technical development, sales, marketing and general management, including 13 years with Kerry, before joining Lesaffre in 2011 as CEO of Biospringer EMEA for five years. In 2016, he became CEO of Biospringer North America based in Milwaukee, USA. In 2022, he is appointed Global Marketing Director, in charge of baking yeast, baking ingredients and sourdough. "I am honoured to build upon the development and achievements of Thomas Lesaffre. Indeed, Baking with Lesaffre's unparalleled expertise in fermentation is a true competitive advantage as we are reinforcing our position as an essential partner for the global bakery industry. In an ever-evolving market with rising consumer demands, it is our technical mastery, pioneering R&D, and innovative mindset that will distinguish us - not only in traditional baking, but also in pioneering new frontiers." - Edouard Gestat, Marketing Director, Baking with Lesaffre He will report to Brice-Audren Riché, CEO of Lesaffre. About international bakery. International Bakery is the leading authority in global bakery content, delivering expert news, in-depth articles, exclusive interviews, and industry insights across print, digital, and event platforms. Published 10 times a year, the magazine is a trusted resource for professionals seeking updates and analysis on the latest developments in the bakery sector. To submit an article, or for sponsorship opportunities, please contact its team below. Read the latest issue. Follow Bakery Live on linkedin. Advertise here. Reach decision makers and amplify your marketing

Lesaffre enters cosmetics market with fermentation-based ingredients. Key takeaways. * Lesaffre has entered the cosmetics market with the launch of Innosya, a new brand focused on fermentation-derived ingredients. * Innosya will debut its sustainable cosmetic ingredients at In-cosmetics Global 2026. * The brand leverages Lesaffre's experience in fermentation to support innovative and responsible beauty solutions. Lesaffre has introduced Innosya Cosmetic Ingredients, marking the food company's entrance into the "dynamic and demanding" beauty market. Innosya will offer sustainable ingredients derived from fermentation. The first products featuring the ingredients will be unveiled at In-cosmetics Global 2026, from April 14 - 16 in Paris, France. "With Innosya, we are shaping a new era of beauty by harnessing the power of fermentation to serve a more responsible cosmetics industry," says Bénédicte Toulemonde, business development director at Innosya. "Innosya reflects Lesaffre's values and aligns with our CSR commitments. We look forward to engaging with industry stakeholders to present our product portfolio at this year's In-cosmetics trade show and collaboratively shape the future of beauty through fermented solutions." The collection builds on Lesaffre's heritage in nutrition, health, and biotechnology. Innosya represents an effort to enter the cosmetics industry with tailored solutions that align with the sector's specific standards. "Today, faced with the environmental impact of plant extraction, increasing pressure on agricultural land, and rising consumer demand for more natural and sustainable products, the cosmetics industry is exploring innovative alternatives and reshaping the composition of its products," says the company.Lesaffre will leverage its knowledge in fermentation to design ingredients for skin aging. From food to beauty. Lesaffre has over 170 years of experience in fermentation and microorganisms, primarily for the food industry. The company now aims to become a recognized player in the B2B cosmetics market by 2030. It will offer a comprehensive range of patented fermentation-based ingredients, with a particular focus on supporting skin aging. "For over 170 years, we have been convinced that fermentation is one of the solutions to tomorrow's challenges, and today we are taking a new step forward with the launch of Innosya," says Brice Audren Riché, CEO of Lesaffre. "We aim to become a trusted partner to cosmetics industry players, supporting them in transitioning to more innovative, sustainable practices. This strategic alignment between Lesaffre's capabilities, its mission, and the evolving priorities of the cosmetics industry makes us confident that Innosya can play a key role in the years to come." The French yeast manufacturer says it relies on the agility and innovation of a team of experts based near Paris, who blend creativity and science. Lesaffre also expects its role as an international group to give it strength in the new avenue. The company has established a dedicated formulation laboratory to enable its team to provide tailored solutions that meet the specific demands of stakeholders in the cosmetics sector.

Lesaffre's Tradizzy Panettone wins International Bakery's Ingredient of the Year. At the 2025 International Bakery Readers Awards, Lesaffre's Tradizzy Panettone has been named Ingredient of the Year, following strong endorsement from readers across the global bakery industry. The Readers Awards recognise the ingredients and solutions that bakery professionals value most, celebrating innovations that deliver consistent performance, quality and relevance to evolving production and consumer demands. This year's Ingredient of the Year finalists reflected the breadth of innovation shaping modern bakery formulation. AIT's Cocoa Replacer was praised for delivering cocoa-like flavour and colour while reducing reliance on traditional cocoa supplies, offering flexibility amid rising costs and sustainability pressures. Puratos' Cubease impressed with its next-generation fat system designed to optimise texture, stability and melting behaviour across sweet and savoury bakery applications. GNT's EXBERRY(R) Shade Vivid Orange attracted attention for its bold, plant-based colouring and excellent stability in baked goods, supporting clean-label visual appeal. Ingood by Olga's Lengood stood out for its use of upcycled raw materials, combining fibre-rich functionality with sustainability-driven formulation benefits. Readers ultimately selected Lesaffre's Tradizzy Panettone as the standout ingredient of 2025. Celebrated for enabling authentic panettone production at industrial scale, the ingredient delivers reliable fermentation performance alongside the height, aroma and open crumb structure associated with premium artisan panettone. Its ability to translate traditional Italian baking character into consistent large-scale production earned widespread praise. With this recognition, Tradizzy Panettone reinforces the role of fermentation expertise in elevating bakery quality while supporting efficient, scalable manufacturing. The 2025 International Bakery Readers Awards continues to spotlight the ingredient innovations shaping the future of bakery production. About International Bakery. International Bakery is the leading authority in global bakery content, delivering expert news, in-depth articles, exclusive interviews, and industry insights across print, digital, and event platforms. Published 10 times a year, the magazine is a trusted resource for professionals seeking updates and analysis on the latest developments in the bakery sector. To submit an article, or for sponsorship opportunities, please contact its team below.