Lesaffre Appoints New Chief RD&I Officer

Lesaffre, a global player in fermentation and microorganisms, announced the appointment of Rania Abou Samra as Chief RD&I Officer, this role resulting in her joining the Group’s Executive Committee.

Rania is a Nutritionist and has a PhD in Appetite regulation and Nutrition from the University of Toronto, Canada.

Rania Abou Samra stated: “I share Lesaffre’s conviction that fermentation is a key technology for sustainable innovation. RD&I is a driving force that enables us to support our customers, anticipate food and environmental transitions, and transform scientific knowledge into concrete, sustainable solutions. I am delighted to bring my 20 years of experience in the food and healthcare industries to Lesaffre, and I look forward to working alongside the Group’s experts, customers, and partners to continue bringing safer and more sustainable solutions to market.”

The CEO of Lesaffre, Brice-Audren Riché, stated: “For us, investing in science has always been a deliberate choice, as we firmly believe that today’s research lays the foundation for tomorrow’s products and services, harnessing the unlimited potential of fermentation. This commitment to innovation drives the daily work of Lesaffre’s R&D experts worldwide and within the Lesaffre Institute of Science and Technology on our Campus. Our capacity for innovation enables us to support our clients by closely addressing their needs and to offer solutions to the societal and environmental challenges we all face. Rania’s expertise provides our RD&I teams with new keys to accelerate innovation in our strategic sectors, food, health, and biotech”