Lesaffre appoints Rania Abou Samra as Chief RD&I Officer to drive innovation in fermentation
The appointment comes as Lesaffre continues to expand its research investments to address growing global demand for sustainable ingredients, healthier food solutions, and innovative microbial technologies.
FRANCE – Lesaffre, a global key player in fermentation and microorganisms, has announced the appointment of Rania Abou Samra as its new Chief Research, Development & Innovation (RD&I) Officer.
In her new post, Abou Samra joins Lesaffre’s Executive Committee, taking charge of scientific innovation strategy, product development, and research initiatives across the group’s global footprint.
Abou Samra brings more than two decades of international leadership experience in food science, human nutrition, and consumer healthcare research and development.
She transitions to Lesaffre following an 18-year career at Nestlé, where she held numerous high-level research and executive roles.
Most recently, she served as Vice President and Head of Innovation and Research & Development for Nestlé Middle East and North Africa based in Dubai, United Arab Emirates.
Her extensive background also includes serving as Global Head of Product & Technology Development at Nestlé Health Science, Vice President of Research & Development for Vital Proteins, and Global Director of Science and Technology.
A nutritionist by training, Abou Samra holds a bachelor’s and master’s degree from the American University of Beirut, as well as a PhD in appetite regulation and nutrition from the University of Toronto.
In her capacity as Chief RD&I Officer, Abou Samra will lead research teams at the Lesaffre Institute of Science and Technology (LIST) on the company’s main campus, driving scientific discoveries in fermentation, micro-organisms, and biotechnology.
She will focus on translating scientific research into commercial solutions, utilizing artificial intelligence-driven technologies, and fostering cross-functional partnerships to help global clients navigate ongoing food, health, and environmental transitions.
Lesaffre Chief Executive Officer Brice-Audren Riché highlighted that investing in science has always been a deliberate choice for the group, emphasizing that research forms the foundation for future sustainable products and services.
Riché noted that Abou Samra’s expertise will provide Lesaffre’s global R&D teams with new momentum to accelerate breakthrough innovations across strategic business segments, including bakery solutions, human health, animal nutrition, and industrial biotechnology.
Expressing enthusiasm for her appointment, Abou Samra stated that she shares Lesaffre’s conviction that fermentation is a pivotal technology for sustainable innovation.
She emphasized that research, development, and innovation serve as a driving force to anticipate market transitions, supporting customers while converting scientific insights into safer, more sustainable solutions for global food and health systems.
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