How Lesaffre Gulf is Shaping the Future of Baking in the Middle East – Insights from Eduard Toth, Subregion Director for ME & East Africa and General Manager of Lesaffre Gulf FZE

How Lesaffre Gulf is Shaping the Future of Baking in the Middle East – Insights from Eduard Toth, Subregion Director for ME & East Africa and General Manager of Lesaffre Gulf FZE

Eduard Toth - Lesaffre Gulf Article

Lesaffre, a global leader in fermentation and baking solutions, has been driving innovation for over a century.

Lesaffre Gulf, based in Dubai, serves the Middle Eastern baking industry with high-quality yeast, ingredients, and tailored solutions. Committed to sustainability and customer satisfaction, Lesaffre Gulf supports industrial and artisan bakers through advanced research, technical expertise, and a dedicated Baking Center. In this interview, we learn how Lesaffre enhances baking processes, improve product quality, and meet evolving consumer demands across the region.

How would you describe your company?

Lesaffre is a global leader in fermentation and baking solutions, supported by over a century of expertise and innovation. Additionally, with a strong commitment to sustainability and customer satisfaction, we cater to the entire baking industry. From large-scale industrial bakeries to passionate home bakers, our mission is to promote the art of baking. Moreover, we offer top-quality yeast, ingredients and specialty solutions that are specifically designed to meet diverse customer needs. In the Middle East, we proudly serve the dynamic regional baking market from our Office and Baking Center located in Dubai. Furthermore, we actively support customers across the region.

What were the key highlights for your company this year?

This year marked several notable achievements for Lesaffre in the Middle East, highlighting our commitment to regional success. Specifically, we introduced innovative baking solutions tailored to meet the region’s unique tastes and preferences. In addition, we strengthened relationships with leading local craft and industrial bakeries, as well as international food service businesses. Furthermore, innovation remained at the forefront of our efforts, driving our progress and growth. We focused on developing solutions that reduce our environmental footprint while maintaining the highest standards of quality. Ultimately, these initiatives have reinforced our position as a trusted partner in the regional baking industry.

How does Lesaffre tailor its baking solutions for industrial bakers, master bakers and home chefs?

At Lesaffre, we understand that each baking segment has distinct needs, and we strive to provide customized solutions for all.

For industrial bakers, we prioritize efficiency, consistency and scalability by offering bespoke solutions that optimize production processes and extend product shelf life. Additionally, for master bakers, our focus is on enhancing craftsmanship by providing superior-quality yeast and ingredients that improve flavor, texture and overall product performance. For home bakers, we offer user-friendly products, such as our renowned Saf-instant yeast, ensuring convenience and reliable results. Ultimately, we combine local market knowledge with global expertise to meet each segment’s needs.

What trends have you observed in baker preferences and market demands?

In recent years, we have observed a growing demand for clean-label, sustainable and health-conscious baking solutions in the market. Bakers are increasingly seeking products that align with consumer values, particularly those emphasizing natural ingredients and transparency. Furthermore, there is a rising interest in innovative formulas that support modern industrial baking processes and cater to evolving consumer lifestyles. To address these trends, Lesaffre has expanded its product portfolio. Our range now includes health-focused solutions such as premixes and mixes featuring wholemeal, chia and multigrain ingredients. Additionally, we offer gluten, sugar and salt substitutes, sourdough solutions and high-end yeast enriched with Vitamin D. These innovations demonstrate our commitment to staying ahead of dynamic market trends.

Could you tell us a little about yourself?

I am dedicated to empowering bakers and enriching lives through fermentation and baking excellence. With 24 years of experience at Lesaffre, I am a passionate leader focused on driving innovation and prioritizing customer satisfaction in the baking industry.

 

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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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