Category: Food Science

Natural and Simple Pathogen Mitigation for Milling Operations with Nature’s Grain Guard™

Discover how Nature's Grain Guard helps millers safely mitigate pathogen contamination of milled goods with bacteriophages, nature's targeted solution.
Read More

Optimizing Refrigerated Fresh Doughs with Specialized Yeast

Learn how CoolSmart® Command yeast solves the common challenges that come with using fresh, chilled doughs.
Read More

Taste of Bread: From Theory to Practice

An understanding of bread flora and mastery of the production of live microorganisms enable us to offer bakers products with guaranteed performance.
Read More

Dough Improvement with Encore Ingredients

With our Encore portfolio of ingredients, we provide formula optimization tailored to suit your dough improvement needs.
Read More

Accent Baked Goods with Calcium Fortification

Add value and differentiate baked goods with patented Accent calcium fortification technology by Delavau Bakery Partners by SafPro®.
Read More

Encore: Extending Freshness in Baked Goods

Delavau Bakery Partners by SafPro® delivers Encore shelf life extension solutions that keep baked goods fresher longer.
Read More

Our Food Lab: Where Baked Goods are Made Better

At our east coast food lab, our Delavau Bakery Partners by SafPro® group improves ingredient systems, performs structure-function research, and more.
Read More

Yeast and Sourdough, a Lesaffre Expertise

All too often and unjustly opposed, yeast and sourdough actually have many similarities, from their natural origin to the way they are used.
Read More

Extending the Shelf Life of Bread

Preserving food products is now a strategic challenge for food industries, especially in the baking segment.
Read More

Satiation and Bread

While satiety is often viewed from a scientific angle, it has also been viewed as something that is achieved by integrating different foods into one's diet.
Read More