A Iready collaborating with INRAE via its subsidiary Phileo by Lesaffre since 2019, fermentation specialist Lesaffre and INRAE have chosen to extend this collaboration to all of the company's fields of activity since December 2021. As a result, Lesaffre is now collaborating on more than 20 research projects with several scientific departments of INRAE. The wide range of collaborations between Lesaffre and more than 15 INRAE research units testifies the relevance and richness of this new extended framework agreement. Indeed, these two major players in research and innovation work together on subjects as structuring as the use of ferments and probiotics for human and animal nutrition or the development of new eco-designed fermentation processes. In addition, more generally, they are conducting joint research projects in the field of biocontrol of plant and/or animal diseases, alternative sources of energy and new tastes and flavours. "I am delighted to see our links with INRAE strengthen, after a first collaboration initiated in 2019. We share many areas of expertise with INRAE, with fantastic possible synergies. Today, this collaboration involves all of our subsidiaries and businesses. Our group cannot conceive its future without innovating, and consequently, without being collaborative and open to seeking new solutions with external partners," says Christine M'Rini Puel, Lesaffre's R&D Director.
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