With over 11,000 employees across 80 subsidiaries and a presence in more than 50 countries, Lesaffre’s activities span four major areas: Baking, Health & Nutrition, Taste & Pleasure, and Industrial Biotechnology. While widely recognized for its baking expertise, the company is also at the forefront of developing bio-based ingredients and sustainable fermentation solutions used in agriculture, animal and human health, and biotechnologies.
At the heart of its operations in the Middle East, Lesaffre Gulf, based in Dubai, supports bakers with high-quality yeast, ingredients, and tailor-made solutions. Committed to innovation, sustainability, and customer proximity, the company offers advanced technical support through its local Baking Center™, part of the world’s first international network of Baking Centers™ established 50 years ago. In this interview, Eduard Toth shares how Lesaffre Gulf is addressing the evolving needs of the market while reinforcing the company’s mission: “Working together to better nourish and protect the planet.”
How would you describe your company?
Lesaffre is much more than a yeast and baking solutions provider — we are a global expert in fermentation, with activities that impact food, health, and the environment. Across our four business areas, we aim to leverage the power of fermentation to create innovative, sustainable, and life-enhancing products.
Our baking division is one of our most well-known areas, where we serve industrial and artisan bakers, as well as home bakers, with a wide portfolio of solutions — from yeast and sourdough to functional ingredients and mixes.
In the Middle East, Lesaffre Gulf operates from Dubai with a regional reach. We are proud to support our customers through localized expertise, a dedicated Baking Center™, and a strong R&D foundation that helps us deliver tailored solutions to meet specific baking needs and taste profiles.
What were the key highlights for your company this year?
This year has been full of milestones for Lesaffre in the Middle East. We launched innovative baking solutions designed specifically for the local market’s unique preferences and conditions. At the same time, we reinforced our partnerships with major industrial bakeries, artisanal brands, and international food service companies.
We focused on developing eco-conscious solutions that reduce our environmental footprint — a crucial aspect of our corporate philosophy. One of the pillars of our strategy is reinforcing CSR and safety, aligned with our mission of better nourishing and protecting the planet. In this regard, we have intensified our CSR initiatives, including efforts to optimize energy usage, promote sustainable sourcing, and support the local communities through education and technical empowerment.
These steps are more than operational milestones — they reflect our commitment to making a positive impact on society and the environment.
How does Lesaffre tailor its baking solutions for industrial bakers, master bakers and home chefs?
We take pride in adapting our solutions to the diverse needs of all segments within the baking industry.
For industrial bakers, we provide high-performance ingredients and custom solutions that ensure process reliability, production efficiency, and longer shelf life.
For master bakers, we enable creativity and craftsmanship through premium yeast and fermentation-based ingredients that enhance texture, taste, and nutrition. Our teams also offer hands-on technical support, often co-developing recipes with our clients.
For home bakers, our globally loved products — like Saf-instant yeast — deliver ease of use and consistent performance, helping everyday consumers achieve bakery-quality results at home.
All of these efforts are supported by our Baking Center™, which is part of the first international network of its kind in the baking industry. With over 50 Baking Centers™ worldwide, we offer localized innovation, training, and co-development to continuously support our partners.
What trends have you observed in baker preferences and market demands?
The region’s baking sector is seeing increasing demand for clean-label, health-oriented, and sustainable solutions. More than ever, bakers and consumers are looking for transparency, natural ingredients, and added nutritional value.
Lesaffre has responded by broadening our portfolio to include premixes and functional mixes featuring ingredients such as wholemeal, chia, and multigrain, as well as gluten-, sugar-, and salt-reduced options. We’ve also launched sourdough-based solutions and yeast enriched with Vitamin D, to align with modern nutritional expectations and global wellness trends.
These innovations are not just technical — they represent our dedication to better nourishment, fully in line with our global mission.
Could you tell us a little about yourself?
My journey with Lesaffre began 24 years ago, and it has taken me across multiple roles, countries, and cultures. I started in Slovakia as Purchasing Manager, then progressed through sales, executive, and commercial leadership roles in both Slovakia and the Czech Republic. This early experience laid a strong foundation in business strategy, customer relations, and operational excellence.
In 2012, I moved to Istanbul to join Lesaffre Türkiye as Commercial and Marketing Director, leading local teams and defining business strategies aligned with both B2B and B2C local market needs. Later, I took on broader regional responsibilities as Export Sales and Marketing Director for the Middle East and Central Asia, before being appointed Subregion Director for the Middle East and East Africa in 2023.
This dynamic journey within Lesaffre has allowed me to develop a truly global perspective, while staying deeply connected to local markets. I believe in empowering teams, fostering customer-centric innovation, and contributing to Lesaffre’s mission of better nourishing and protecting the planet through the power of fermentation.
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About author
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.
