Our profile

Lesaffre Australia Pacific is the subsidiary of the French Group Lesaffre and was established in 1993 with the objective of offering an alternative source of bakers’ yeast to the bakeries of Australia. This was realised through a large “state of the art” yeast manufacturing facility in Dandenong, Victoria. Lesaffre Australia Pacific also manufacture other fermentation products and provide adequate capacity for export.

In January 1995, Lesaffre Australia Pacific purchased Fermex Australia Pty Ltd which was established in 1969 by Dr. Cedric Axelsen and had a significant share of the market for yeast and general goods supplied to the baking and pastry cook trade.

Our Mission Statement

Listening to our customers, delivering on our promises and providing valued products.
Recognizing the valuable contribution of our people and striving to build a motivated and competent team in a safe working environment.
Manage our business in a responsible way with respect for the environment and our customers.
Thinking creatively and being open to implementing better ways to work.
Creating value for shareholders by generating sustainable growth and returns.

Who is the Lesaffre Group?

Originally from the world of agriculture, since 1853 the Lesaffre family has developed a range of industrial businesses focusing on the food industry. The core activity of the Group is the production of bakers’ yeast and Lesaffre is the world leader in this field. A wide range of yeasts for specific applications such as winemaking, brewing, nutritional purposes and animal feed are also manufactured by the Group.

Lesaffre is also the world leader in the production of yeast extracts and autolysed yeast. Their high biological value makes the growth activators for microorganisms highly appreciated in various biotechnologies. They can be employed as well in food products for human consumption, mainly as flavor enhancers.

Constantly attentive to the needs of bakers, Lesaffre has developed bread improvers, starters for sourdough, living ready-to-use sourdough and yeast displaying a reducing property which can replace certain additives. Enzymes specific to bread-making are also supplied to millers.

Serving the brewing industry, Lesaffre ranks fifth globally for the production of malt, which has always been one of the major activities of the group. This industry is currently expanding with production sites in France, the United States, Canada, Australia and New Zealand.

Lesaffre has also developed special skills to meet highly focused needs such as the production of enzymes and flavorings, spray drying or the mixing and conditioning of various food products.

The Lesaffre Group has been experiencing a high level of external growth for the last 20 years. It currently owns 44 production sites for yeast, bread improvers, yeast extracts and malt in 24 countries.

Their products are marketed worldwide thanks to a wide network of subsidiaries and strategic partnerships with
distributors in 180 countries.