Lesaffre opens new Industrial Baking Center in Shanghai
The Asia-Pacific Industrial Baking Center creates a practical bridge between R&D and industrial-scale manufacturing, with complete industrial-grade production lines developed in partnership with leading equipment suppliers.
CHINA – Lesaffre, a global leader in yeast and fermentation solutions, has expanded its Shanghai Baking Center by installing new state-of-the-art industrial-scale production lines, strengthening its commitment to innovation in the Asia-Pacific baking sector.
This upgrade transforms the facility into the Asia-Pacific Industrial Baking Center, the second of its kind worldwide after Vienna, Austria, enabling industrial clients to test formulations, processes, and equipment under real manufacturing conditions.
Developed in partnership with AMF Bakery Systems and Multivac Group, the center bridges R&D and full-scale production, supporting custom improvers, sensory evaluations, flour analysis, and products like buns, sandwich breads, laminated pastries, ciabatta, and pinsa.
The enhanced centre addresses growing demand in China’s industrial baking market by enabling customers to validate innovations without disrupting operations, accelerating time-to-market and reducing risk.
By integrating Lesaffre China’s expertise, the facility will provide customized technical support to industrial clients.
Services include flour analysis, sensory evaluation, and the formulation of improvers tailored to local market needs.
Timothé Dupont, President of Lesaffre’s Asia-Pacific Breadmaking Region, hailed it as a “significant milestone” for deepening regional roots and integrating technology with consumer needs.
Jerome Vanachter, General Manager of Lesaffre Greater China, emphasized hosting clients for collaborative testing to boost efficiency and success rates.
This expansion aligns with Lesaffre’s global network of 53 Baking Centers, pioneered in France in 1974, which now serve as references in baking fermentation through market insights, formulation, and training.
Laurent Soupiron, Director of the Baking Centers network, noted its role in tackling challenges from technical innovations to new consumption models while maintaining proximity to customers.
The facility reinforces Lesaffre’s position in high-growth Asia-Pacific, where industrial baking demands tailored solutions amid rising urbanization and premium product trends.
For the food manufacturing industry, particularly bakery and milling, this move signals accelerated co-innovation, vital for supply chain efficiency and product development in competitive markets.
Lesaffre’s strategic investments underscore its resilience, positioning it to lead advancements in fermentation for healthier, sustainable baked goods globally.
As consumer tastes evolve and industrial baking faces challenges in efficiency, sustainability, and innovation, the Shanghai Baking Centre is expected to become a cornerstone in advancing industrial baking practices in Asia.
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