RESEARCH AND DEVELOPMENT PLAY A KEY ROLE IN PROCELYS’ STRATEGY AS A MAJOR CHARACTERISTIC OF OUR INNOVATION PROCESS.
A dedicated R&D and innovation division was set up at Lesaffre in 1965, and today includes more than 200 experienced researchers with over 20 percent fully dedicated to yeast extracts and peptones worldwide. This multidisciplinary team works closely with more than 60 top universities and international research centers.
The Procelys R&D and Innovation department’s activities are mainly focused on yeast fermentation and hydrolysis processes, ranging from fundamental and applied research to the application of various products in human, animal, plant health and nutrition.
Procelys R&D and Innovation projects require multidisciplinary skills ranging from genetics, microbiology, fermentation, biochemistry, analytical chemistry, food science and bioprocess engineering. All these activities draw heavily upon the company’s extensive technology watch and scientific activities, making constant use of global databases.
Constantly improving the productivity and output of our production processes and the quality of our products
Developing innovative products and processes to meet the needs of our existing and potential clients
Studying new applications for Procelys’s technologies and products in emerging fields such as nutrition, health, bio-based and biocontrol industries, etc.
We strive to provide the highest international standards of continuing education in yeast science and applications to our technical staff and Business Managers level.