Biospringer, founded in 1873, made history in 1958 by becoming the first company to manufacture yeast extract for commercial purposes, before being acquired by the Lesaffre Group.
Today, Biospringer by Lesaffre operates ten manufacturing sites globally, including three strategically positioned across the Asia Pacific.
This expansive network allows Biospringer to cater to local markets with tailored solutions, and in a timely manner.
“Our mission is to partner with food producers to create innovative, natural ingredients from fermentation that enhance flavour while being mindful of the environment,” said Philippe L’Honneur, general manager of Biospringer Asia Pacific.
This partnership approach underscores the importance of collaboration in helping the food industry transition toward healthier formulations.
Milestones and achievements
Recent years have been marked by significant milestones for Biospringer, reflecting its commitment to innovation and collaboration. One standout achievement is the establishment of its Culinary Centre in Singapore in 2017.
This technical hub provides customers with the opportunity to collaborate directly with Biospringer’s R&D experts, ensuring that product development is closely aligned with market needs.
“Our Culinary Centre has been a game-changer, enabling our customers to access our expertise in fermentation-based products,” said Philippe.
In addition, the recent acquisition of DSM-Firmenich’s yeast extract ranges in October 2024 marks another pivotal moment for the company.
Philippe highlighted the significance of this acquisition.
“This strategic move broadens our product offerings and allows us to upgrade our fermentation expertise,” he said.
This commitment to continuous improvement and innovation positions Biospringer as a leader in the industry.
The evolving role of yeast
The role of yeast in the food and beverage industry has transformed dramatically over the years. Initially viewed as a simple flavour enhancer or MSG replacement, yeast extracts have evolved into key ingredients for creating complex flavours.
“Yeast extracts are now integral to flavour development, with properties that can bring umami, create specific flavour notes and mask off-notes,” explains Lucie Oodoomansaib, sales manager for Biospringer in Australia & New Zealand.
This transformation comes in response to the growing consumer demand for clean labels and health-oriented products, particularly around reduction in salt and sugar content.
With the rise of dietary preferences like veganism and the need for gluten-free options, the versatility of yeast extracts has made them essential for food manufacturers.
“Choosing natural yeast-based ingredients isn’t just a trend, it’s a long-term investment in healthier formulations,” said Lucie.
The food industry is currently navigating several challenges as consumer demands for transparency and healthier options increase.
Regulations aimed at reducing sugar and salt levels are becoming more stringent, compelling manufacturers to produce clean-label products that are both nutritious and tasty.
In this complex landscape, Biospringer is well-positioned to meet these challenges.
“Our expertise in fermentation allows us to deliver multifunctional solutions that not only enhance flavour but also promote health,” said Lucie.
Sustainability presents another significant opportunity for Biospringer. The company is deeply committed to minimising its environmental impact by optimising resource use and actively reducing carbon footprints.
“We conduct regular audits of our manufacturing practices to ensure we meet the highest sustainability standards,” said Philippe.
This commitment resonates with a growing number of consumers and food manufacturers who are increasingly prioritising sustainable practices.
Recent product launches, including Springer Proteissimo 102, a clean-flavoured vegan protein, demonstrate the company’s forward-thinking approach to ingredient development.
Looking ahead, the Biospringer team is excited about the potential of emerging technologies such as artificial intelligence.
“AI is set to revolutionise our production processes and enhance our customer service capabilities,” said Lucie.
By leveraging data and innovative fermentation techniques, Biospringer aims to maintain its competitive edge in a rapidly changing market.
Yeast innovation
Innovation at Biospringer is powered by a robust R&D pipeline, with teams in France, United States and Singapore focused on exploring new fermentation methods and product applications.
“Our focus on innovation is not just about creating new products, it’s about addressing the evolving needs of our customers,” said Lucie.
At the core of Biospringer’s strategy is a commitment to understanding and responding to customer needs.
The company actively seeks feedback through initiatives like the Voice of Customers survey, which revealed high satisfaction ratings.
“We received a score of 9 out of 10 from our customers, reflecting our commitment to quality and support,” said Philippe.
This proactive approach to customer engagement helps Biospringer refine its offerings and better align with market demands.
The company plans to enhance its services further by developing a customer portal, which will streamline communication and ensure that client feedback directly informs product innovation.
“Listening to our customers is key to our success,” added Lucie.
Shaping the Future
As demand for healthier, functional food products continues to rise, Biospringer is poised to help lead the charge in yeast-based ingredient innovation.
The company has ambitious plans to expand its product portfolio and explore new markets, with a goal to solidify its status as the number one provider of fermentation-based ingredients.
“Our vision is to not only expand but to ensure that we’re at the forefront of ingredient innovation,” said Lucie.
“We want to continue developing products that not only meet but exceed customer expectations, especially in the realms of health and sustainability,” added Philippe.
Consumer preferences are continuously evolving, and Lucie notes that today’s consumers are increasingly inclined towards healthier and more nutritious solutions.
“However, they are also unwilling to sacrifice taste,” said Lucie.
This dual focus on health and flavour underscores the relevance of yeast extracts in modern food formulations.
With the introduction of products like Springer ® Proteissimo, which offers a natural yeast protein option, Biospringer is responding directly to consumer demand for clean-label, high-quality ingredients.
“We see our yeast proteins as a solution for food manufacturers looking to meet the demand for alternative protein sources,” said Lucie.
Looking ahead, Biospringer has set clear goals and projects for the coming years. One of the primary focuses is the integration of the DSM-Firmenich yeast extracts into its offerings.
“This acquisition will allow us to leverage our combined expertise in fermentation and develop new, innovative products,” said Philippe.
Additionally, the company is gearing up for several product launches in 2025.
“We’re excited about the potential for innovation sessions with our customers, which will help us continue to promote new food concepts using yeast extracts,” said Philippe.
This collaborative approach will be vital as they explore the limitless possibilities that fermentation offers.
As the demand for clean-label, functional food products continue to grow, the future of yeast-based ingredients in the food and beverage industry looks promising.
Philippe noted how fermentation has been utilised for centuries, and with continuous innovation.
“We are just scratching the surface of what yeast extracts can do in food applications worldwide,” he said.
“Consumers are becoming increasingly demanding about product transparency, seeking clean labels and natural ingredients. Yeast extracts check all these boxes.”
As Biospringer looks to the future, it is not just about maintaining its status as a leader in yeast extracts; it is about shaping the future of food.
The company aims to remain at the forefront of innovation, ensuring that its ingredients not only meet the current market trends but also anticipate the needs of tomorrow’s consumers.
“Choosing our yeast extracts means choosing a healthier, tastier future,” said Philippe.
In a world increasingly focused on health and sustainability, Biospringer by Lesaffre provides an ideal opportunity to capitalise on the changes in market demand.
If you would like to learn more about the impact Biospringer’s ingredients, contact Lucie Oodoomansaib at l.oodoomansaib@biospringer.lesaffre.com.