Lesaffre was founded in 1853 and has now become a leader in the domain of bread-making yeast and yeast extracts.
The independent French family-run group has a presence on all five continents and works with over 7,200 employees.
Benefiting of its outstanding knowledge of yeast and its highly developed skills in the biotechnology field, Lesaffre has today become a dynamic key player in the human and animal nutrition and health market.
A subsidiary of the Lesaffre group, SAFISIS is a biotechnology company specialized in the development of natural ingredients by microbiological ways for food, nutraceutical and pharmaceutical markets.
The activities SAFAROM, SAFCHEESE-SAFDAIRY and SAFTOLL are obtained by the transformation of natural substances by selected and QPS yeast fungi or bacteria.
Based on this expertise in biotechnology, PROBISIS® range has been developed in order to provide probiotic bacteria to health and human nutrition markets.
Created in 1992, SAFISIS received support from the Research and Development of Lesaffre Group.
In 1998, the Company incorporated a workshop distillation to purify its natural aromatic molecules.
In 2001, SAFISIS included its own department of Research and Development that was previously outsourced to Lesaffre.
Since 2004, with its mastery of biosynthesis and bioconversion, SAFISIS has provided industry (food, cosmetics, pharmaceuticals …) its expertise in fermentation. This skill also benefits the joint projects within the Group such as the production of sourdough and enzymes that are marketed internally by Lesaffre.
With its location in the United States, SAFISIS now has 60 employees and has established itself as a leading and recognized actor in the midst of natural aromatic molecules and biotechnology.
Strong experience in microbiology:
filamentous fungi, yeasts, bacteria
An automated flexible and powerful tool:
aerobic or anaerobic, batch mode or Fed-batch fermentation process with a capacity of 1 liter to 50m3, online analysis, pilot.
An appropriate post-treatment installation
Separator, filter press, clarifier, ultra and microfiltration, vacuum concentrator, freeze dryer, distillation unit and liquid-liquid extraction
The production units of SAFISIS are organized in flexible and specialized workshops.
Each production unit complies with environmental standards, hygiene and the strictest security.
SAFISIS attaches great importance to innovation by investing approximately 10% of its turnover in research and development. Buoyed by a multidisciplinary team of PhD’s, engineers and technicians, the R&D seeks to achieve market trends as well as specific requests of customers.
The diversity of skills which exist within the R&D team composed of biotechnologists, microbiologists, chemists and flavorists allows control of all aspects of fermentation processes in post-processing, development of analytical methods specific to the Sensory Evaluation of Products.
Our teams can rely on specific hardware for both applications at laboratory scale (fermenter from 2 to 20 L, freeze dryer) for tests of scaling-up (2m3 fermenter, pilot distillation column, continuous liquid-liquid extraction column) while analytical devices dedicated to R&D (HPLC, GC-FID, GC-MS and SPME) allow optimal monitoring of each experiment.