What are Biospringer’s core areas of expertise?
“The company was founded in 1872, and is one of Lesaffre’s Business Units, dedicated to producing natural origin yeast ingredients for the food industry. We partner with clients to create innovative and natural origin ingredients from yeast fermentation, to make food tastier and healthier, while being reliable and respectful of the planet and people.”
“Our products are designed to improve the food and beverages taste of soups and broths, sauces and dressings to seasonings and snacks, fish, meat and analogues, dairy products, sweet products, starchy goods and beverages. Their excellent aromatic power, comparable to that of spices, can also be used to significantly reduce the salt, sugar and fat content of recipes so as to make them healthier.”
“We have an extensive R&D Lesaffre team, dedicated to fermentation and all expertise around that. We also have a Biospringer R&D team dedicated to yeast extract and yeast ingredients. Our sensory and culinary team develops technical knowledge and provides technical support to customers.”
What do you think sets you apart in the market?
“Thanks to our long-term expertise in fermentation and producing yeast extracts and yeast ingredients, we can help our customer to develop and evolve tastier and healthier products. Yeast fermentation provides an unlimited capacity of innovation, which open doors to many new products. We also have production plants in all continents for secured supply.”
“Biospringer is keen to be a valued partner of the food industry. We are committed to servicing our customer requirements, as well as those of the final consumers’, and to anticipate future market needs. People within Biospringer are passionate and dedicated, and our clients trust our brand and our people.”
“Our brand has been solid and reliable for many years now. We know we can rely on solid support from Lesaffre. We want to continue to be an innovative ally for our customers: an ally that adopts an agile approach, sharing information and working closely alongside them, supporting them and helping them to innovate.”
The company places a large emphasis on research and innovation. What key successes have you had?
“We have often been a pioneer in yeast extract development. A good example of our success would be the development of our umami range. We are also currently working on developing our Springer Precusor Range, with dedicated products to create authentic meaty tastes that totally answer the need for natural and vegan meaty taste.”
“As you may have seen, we recently launched a unique yeast protein, which brings the benefits of a neutral taste, is easy to formulate, offers a high level of digestibility and is a sustainable source of protein.”
Could you give me an idea of the breadth of your client base?
“We are present worldwide, operating eight plants across five regions: EAME, North America, South America, China & APAC, with local teams supporting our customers from global players to local ones.”
What sort of solutions have you developed to help your clients?
“We recently developed a value proposition dedicated to meat analogues, to provide our customers with taste solutions and application support. This enables our customers to formulate with yeast extract, to improve taste and reduce salt content. There is also a lot of demand for support on sugar reduction in the beverage sector. Our Springer Mask solution can help our customers achieve this by masking the bitterness of sugar alternatives.”