Lesaffre Bread Symposium Attended by Over 200 Industry Stakeholders

Baking with Lesaffre announced the conclusion of its inaugural Bread Symposium, an industry event designed to facilitate strategic collaboration and knowledge exchange among key stakeholders in the baking sector. The event took place from July 1 to 3 at Lesaffre Campus in Marcq-en-Baroeul.

Following the event, three key strategic implications for the bakery industry were established, first one being that bread represents a scientifically complex category with substantial innovation potential, offering large opportunities for product differentiation and value creation. The second one related to how the category remains strategically positioned for future growth, driven by evolving consumer demands and technological advancements, and finally, the fact that cross-disciplinary collaboration is essential for industry advancement, as demonstrated by the successful gathering of diverse expertise.

The Symposium hosted 200 industry stakeholders from more than 20 countries, from scientists to market specialists. Edouard Gestat, the Group Baking Marketing Director at Baking with Lesaffre, stated: “Innovation flourishes when diverse expertise converges, […] This event has established a new benchmark for industry collaboration.”

Lesaffre is a global player in fermentation with a EUR3 billion turnover, counting 11.000 employees. Baking with Lesaffre works closely with populations around the world to develop innovative baking solutions: yeasts, sourdoughs, improvers, mixes, premixes and blends for craft and industrial bakers, chains, food services and the public.