Why Work with a Trained Sensory Panel
Naïve Consumers vs. Trained Sensory Panellists: Why Work with a Trained Sensory Panel? Sensory analysis plays a crucial role in product development, quality control, and consumer satisfaction. But not all sensory evaluations are equal. Naïve consumers assess products based on personal preferences, offering valuable insights into liking, purchase intent, and market appeal. In contrast, trained […]
Lesaffre celebrates major advances in the global standardization of baker’s yeast
PRESS RELEASEMARCQ-EN-BAROEUL – FRANCE – 07.10.2026 Lesaffre congratulates the Codex Alimentarius Commission1 (CAC) and all its member countries on the adoption of the first Codex Alimentarius standard for baker’s yeast, approved at the 49th Session of the CAC in Geneva (6–10 July 2026). This achievement results from several years of sustained international technical collaboration, with […]
Emerging Consumer Trends Across Asia-Pacific
The Evolving Role of Bread in Asia-Pacific Bread remains one of the most widely consumed bakery products across Asia-Pacific, serving a variety of eating occasions throughout the day. Whether consumed at breakfast, as a snack, or as part of a light meal, bread remains a convenient and versatile staple across the region. Based on a […]
Baguette: More Than Just Bread
Every country has its iconic bread. For France, it’s undoubtedly the baguette. Simple at first glance, just flour, water, salt and yeast, but anyone who has spent time in a bakery knows that producing an exceptional baguette is one of the greatest challenges in baking because the fewer ingredients, the more each ingredient matters. A […]
Understanding Frozen Dough: A Guide to Efficiency and Quality in Modern Baking
What is Frozen Dough? Frozen dough refers to semi-finished bakery products that have been mixed, shaped, and rapidly frozen before the final proofing and baking stages. Unlike traditional dough, it is engineered to be stored at sub-zero temperatures (typically -18°C or below) for several months. This technology acts as a “pause button” on fermentation, allowing […]
The Role of Sensory Analysis in the Modern Baking Industry
Today in the global baking landscape, consumers aren’t just eating bread—they’re seeking healthier options, unique textures, and exciting flavors. Consumer perception defines value, and taste drives acceptance. Product success goes beyond cost; it is shaped by the full sensory experience. At Lesaffre, we harness the power of sensory analysis to deliver on customer expectations while […]
Choosing the Right Yeast
What is Yeast? How This Tiny Fungus Makes Bread Rise Have you ever wondered how a dense ball of flour and water transforms into a light, airy loaf of bread or a fluffy brioche? The secret lies in a single-celled living organism: yeast. Scientifically known as Saccharomyces cerevisiae, yeast is the powerhouse of the baking […]
2026 Bread Industry Consumer Trends
As we look ahead to 2026, the bread category is being reshaped by more intentional consumers. Health and well-being and value/price sensitivity remain foundational, but they now coexist with occasion-based consumption and a renewed desire for sensory delight. For bakery brands and manufacturers, growth will depend on balancing functionality, affordability, and emotional connection. 1. Health […]
Lesaffre welcomes its clients and partners to its new yeast plant in Indonesia
Lesaffre, a 170-year-old global key player in fermentation and microorganisms, welcomes its clients and partners to its new plant in Indonesia dedicated to the production of compressed and dry yeast. Lesaffre has been commercially active in Indonesia for over 40 years. Lesaffre’s first Indonesian subsidiary, PT Saf Indonusa; incorporated in 2000 employs more than 130 […]
Lesaffre opens new Industrial Baking Center™ in Shanghai
PRESS RELEASEMARCQ-EN-BAROEUL – FRANCE – 15.12.2025 Lesaffre, a major player in fermentation and microorganisms for over 170 years, has strengthened its existing Baking Center™ in Shanghai with the addition of new state-of-the-art industrial production lines. As a vital component of Lesaffre’s global applied science centers, this Baking Center™ leverages the company’s network of professional bakers […]