Biospringer by Lesaffre, 150 years of history and innovation
A long-standing company continually moving forward
Named Springer, then Fould-Springer and finally Biospringer, the company was the first yeast factory established in France. For more than a century, Biospringer has been standing out for combining historical know-how with modern techniques. Founded by Baron Max von Springer, the Biospringer factory was first established in Austria and then relocated to Maisons-Alfort in France in 1872. The pioneering company helped the country to overcome food shortages through the development of innovative food products such as Springaline, a dry blend of yeast and bouillon. 1959 was a turning point in Biospringer’s history. It was the year when the company decided to focus on the development of soluble yeast extract for the food industry.
A major construction project was then undertaken by the French company to continue to expand its industrial facilities worldwide. After Maisons-Alfort, Biospringer set up and inaugurated its new French factory in Strasbourg in 1994. At the beginning of the 20th century, Biospringer accelerated its international expansion with the construction of several factories on different continents, including Cedar Rapids in the US and Laibin, Chongzuo and Chifeng in China, not to mention the creation of a network of local experts through the establishment of Culinary Centers in Maisons-Alfort (France), Shanghai (China), Milwaukee (US), Campinas (Brazil) and Singapore.
Biospringer’s activity is just as essential when it comes to addressing challenges related to food composition: yeast extracts, with their all-natural flavors, help to reduce the salt, fat and sugar content of foods. Consumers all over the world are looking for healthier, more flavorful food and demand for natural and eco-friendly products is growing ever stronger. Yeast extracts are real treasures: they offer a great opportunity to rethink the way we eat and enable food manufacturers to meet consumer demand.
Biospringer celebrates its 150th anniversary together with the company’s partners
At Biospringer, we believe that the key to developing specialized, quality food ingredients is to work closely with our customers, wherever they may be. That’s why we wanted to celebrate this landmark anniversary with all our partners and customers.
Biospringer emphasizes innovation, product development and responsibility to put the customer’s perspective at the heart of each project. This is an opportunity to foster collaboration between each of Lesaffre’s business units and to discuss future trends, and more specifically the future of yeast ingredients with their unlimited application potential. There were opportunities for discussion with Lesaffre Group entities, including: Fermentis by Lesaffre, Ennolys by Lesaffre, Procelys by Lesaffre, Gnosis by Lesaffre, Agrauxine by Lesaffre, Phileo by Lesaffre, and Lesaffre Panification France.
And because Biospringer would be nothing without its employees…
To end this anniversary, the Maisons-Alfort industrial site welcomed employees, families and retired staff to an open day. Our visitors had the opportunity to visit our yeast-production plant through several activities all day.
