Lesaffre has announced the acquisition of a majority shareholding in Rayen Food Industries of Tunisia, who specialise in the production of baker’s yeast. This acquisition is, the company said, in line with Lesaffre’s goal of strengthening its presence on the African continent and ensuring greater proximity to its clients.

Situated in Jendouba, in northern Tunisia, the factory produces fresh baker’s yeast for the Tunisian market. Investments are planned to maximise the efficiency of its industrial processes and improve the yeast quality.

“More than ever, our aim today is to be a key partner for our baking clients and to strengthen our relationships based on proximity, in terms of both products and services,” said Antoine Baule, CEO of Lesaffre.

“This partnership will enable us to make the most of Lesaffre’s skills, a company recognized internationally for its professionalism, based on more than 165 years of expertise. This group will contribute to ensure a sustainable development of the national production of yeast and baking ingredients, while respecting the rules of the environment, and constituting a lever for exports and enabling Tunisia to better position itself on the global bio-technology scene,” said Mohamed Kooli, President of Rayen Food Industries.

This new acquisition will, said Lesaffre, help strengthen the group’s presence in this part of the world. Already present in North Africa for more than 60 years, Lesaffre now has three yeast production sites (Morocco, Tunisia and Egypt) and one bread improvers unit (Algeria), employing more than 500 people.