Lesaffre Egypt’s activities are eco-friendly. As a member of Lesaffre Group, we also practice the same in our daily activities, in which resources are conserved and pollution minimized.

Our target is to enhance the manufacturing of yeast in an environmentally responsible manner. Resources are well managed and there is a continuous effort to make sure that the wastes are used in the environment appropriately. The constituents of yeast left over after using them massive in agriculture and animal nutrition have been wisely dealt with.

Treatment and conservation of water is one of the areas we work on. Appropriate measures are in place for the treatment of effluent through advanced purification processes before discharging into the river. Waste, in this case, is transformed into energy and non-polluted water by anaerobic digestion while still ensuring high environmental standards.

Our aim is to operate in an environmentally friendly manner. Biogas produced from the digestion of wastes replaces part of the natural gas, used for steam production. Besides that, measures to reduce water and energy consumption are put in place, and we constantly measures and optimize these consumptions.

These concepts are not just theory, as we always strive to demonstrate to integrate sustainable operations and care in our daily business.

Lesaffre is committed to providing high-quality products that meet the most severe regulations. Our quality control system assures that products are traceable, safe, and of consistently high quality. As a result, we are presently at the cutting edge of yeast manufacturing globally.

Quality is our top priority

We understand that every detail matters when it comes to the preparation of our products, beginning with the choice of raw materials and following on with strict quality control of the finished product.

Our dedication to quality is visible in all aspects of our operations, from product development to customer service. We seek to develop long-term relationships based on trust and dependability.

Key features of our quality commitment:

• Guiding our customers: We assist our customers in the selection of relevant products to meet their individual needs while ensuring safety of food and performance.
• Sourcing the best quality ingredients: Raw materials are procured after consideration of quality, consistency and cost-effectiveness.
• Global quality approach: Our products are produced properly by using specific methods and procedures without compromising on safety.
• Effective and efficient restriction of product quality: There is regular and adequate product quality control in every stage of production in order to avoid malpractices.
• Traceability and conservation: We have mechanisms to ensure that our products are transported and stored under the right conditions for optimum quality.
• Customer satisfaction: There is a feedback mechanism in place with the customers and these data are exploited to look for improvements and ensure the highest levels of satisfaction.

In order to continuously improve, Lesaffre Egypt makes sure that all the products offered by the brand which are the range of products known for their consistency and reliability have a high bacteriological quality. The fermentation processes, of which we are masters, are one of our greatest strengths, the other, is the modification of industrial machines and the skill sets of the production teams concerning the automation and industrial computing technical advances made in the last four decades.

Owing to these advancements, we have been able to institute a very rigorous control of the parameters of production under the best of health and hygiene conditions. All of these are met in the course of our development which is coherently defined by the desire to become better and to please the customer.

Best traceability and food safety practices:

Lesaffre was the very first yeast manufacturer to undergo and pass a third party audit on its quality assurance systems. It is the quality management systems that we integrate into our daily operations whose purpose is food safety, quality, value generation. Such systems are harmonized to meet international quality, health and safety requirements for food products like: BRC, IFS, API, ISO 9001, ISO 22000, FSSC 22000, FAMI-QS, GMP B2, Organic, etc. Lesaffre’s HACCP (Hazard Analysis Critical Control Point) approach is an illustration of the group’s commitment