Our Food Lab: Where Baked Goods are Made Better

At Lesaffre,  solving a problem means realizing a new product development goal.  We are consistently working to develop new and improved ingredient systems, perform structure-function research using model systems, and find the solution that works in your environment and achieves your goals.

We do all of this at our fully equipped Food Lab in Piscataway, New Jersey, where we provide turnkey and tailored ingredients and technologies, with comprehensive R&D support, to:

•      deliver cost-effective, clean label alternatives

•      extend the shelf life of fresh and packaged foods

•      fortify baked goods, snacks, and chocolate

•      improve and extend the eating experience of baked goods

•      optimize formulas for cost-in-use and operational efficiencies

Every day in our Food Lab, our talented R&D team tackles the formulation challenges so many foodservice and CPG companies face—mold inhibition, textural shelf life extension, clean label formulation, dough strength, extensibility, fortification, and beyond—all topics that we know well. With deep expertise in bakery and snack applications, our team delivers more than product samples, we deliver solutions.

Unlike companies who send a sample and wait for an order, we work directly with your team, learn your process, and become familiar with your facility to create a tailored solution. We’re with you every step of the way. With a combination of the ingredients we manufacture and extensive enzyme resources, our toolbox is limitless, so we can best develop a solution that works for you.

Because we’re focused on bakery and snack applications, our team has significant experience developing scalable solutions with efficiency and agility. In doing so, we make baked goods more appealing, better tasting, and more profitable for businesses like yours.