On 16 May 2017, Mr Antoine Baule, chief executive officer at Lesaffre, inaugurated the new premises with Ms Low Yen Ling, senior parliamentary secretary, Ministry of Trade and Industry and Ministry of Education; and Mr Marc Abensour, ambassador of France to Singapore.
Mr Joergen Lundgaard, managing director, Asia Pacific, said, “Singapore’s capabilities as a high quality, future ready, global food ingredients hub was a key factor in our decision to make it the home of our Asia Pacific regional hub.”
The company produces yeasts and fermentation products. Its new Singapore regional facility houses several of its teams in baking, food taste, human health and nutrition, animal care and biotechnology.
The 1,000 sq m space also houses baking and culinary centres. The two new application centres are focused on baking and culinary applications; and enable the company to better adapt and respond to the cultural habits and trends across Asia Pacific.
“Asia, with its rising middle class, represents an important growth market for the food manufacturing industry,” said Ms Low. “With increasing urbanisation and higher incomes, Asian consumers are demanding more sophisticated products which are customised to local palates.”
Ms Low continued to say that the food ingredient market is projected to grow at a CAGR of 3.9 percent between 2016 and 2020; and food companies can tap on Singapore’s pro-business environment to serve growing markets in Asia.
Lesaffre’s facility in Singapore is the company’s strategic commitment to meet local demands in a diverse region; with S$4 million (US$2.87 million) invested in the project.