Lesaffre bolsters R&D through strategic acquisition

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Lesaffre bolsters R&D through strategic acquisition

21 Oct 2024

Maddie Lambert

Maddie Lambert is a copywriter and editor from Joplin, MO. She graduated from Missouri Southern State University with a Bachelor of Arts in English – literary studies. When she’s not poring over the magazine or lost in the pages of a new novel, you can find Maddie exploring her local bookstores, spending time with her husband, or sharing her latest literary discoveries with fellow book enthusiasts.

MARCQ-EN-BAROEUL, FR — Lesaffre, a global player in the fermentation industry, announced the acquisition of Altar, a French start-up specializing in Adaptive Laboratory Evolution (ALE).

Founded in 2017, Altar developed technology that enables the continuous cultivation of microorganisms’ cultures under controlled conditions to select strains with specific properties. Altar’s particular approach to ALE offers precise control within its R&D capabilities, which complement Lesaffre’s existing technology to boost innovation within fermentation and microorganisms.

“At Lesaffre, we are driven by an unwavering belief in the infinite possibilities of fermentation,” said Brice-Audren Riche, CEO of Lesaffre. “Powered by the incredible potential of microorganisms, we see fermentation as a transformative solution to nourish a growing global population in a safer, healthier and more sustainable way.”

The acquisition includes the integration of Altar’s 14-person team with Lesaffre’s R&D department and the start-up’s technology and machines.

“As a leader in bioengineering and bioprocesses, we naturally place research, development and innovation at the heart of our success,” Riche said. “Our strong commitment to R&D reflects our mission to better nourish and protect our planet. In recent years, this dedication has only intensified, as evidenced by our strategic investments.”

Earlier this month, Lesaffre announced a majority stake acquisition in Biorigin to enhance the supply of yeast derivatives for savory ingredients, further expanding its strategy to become a global specialist in fermentation research.

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