Lesaffre appoints Thomas Lesaffre as Fermentis General Manager for Fermentis Business
Lesaffre names Thomas Lesaffre to lead Fermentis, aiming to expand innovation in fermentation solutions across beer, wine, spirits and emerging beverage categories.
FRANCE – Lesaffre has appointed Thomas Lesaffre as General Manager of its Fermentis business unit, reinforcing its focus on advancing fermentation and characterisation solutions for the global beverage industry.
He succeeds Stéphane Meulemans, who led Fermentis for 12 years, overseeing a period marked by sustained growth and international expansion. Thomas Lesaffre will also continue to serve on the group’s Executive Committee.
In his new role, Lesaffre will oversee the continued development of Fermentis across major beverage segments, including beer, wine, spirits and cider, as well as emerging categories such as coffee and non-alcoholic drinks. The company said it aims to strengthen its position as a technology and innovation partner for beverage producers worldwide.
Fermentis supports a diverse customer base ranging from craft producers to large-scale industrial manufacturers. It provides yeast, fermentation solutions and technical expertise, while its Fermentis Academy contributes to applied research and knowledge transfer within the sector.
Thomas Lesaffre brings more than 20 years of experience within the group, having held leadership and operational roles across several international markets, including Turkey, Spain, Argentina and Italy.
He most recently served as Director of Marketing for Baking, a position he assumed in 2022 upon joining the Executive Committee.
The company said the appointment reflects its ambition to reinforce Fermentis’ role in a rapidly evolving beverage market. It noted that demand for innovation, quality and sustainability continues to rise across global beverage categories.
In a related leadership change, Lesaffre has appointed Edouard Gestat as Director of Marketing for Baking, succeeding Thomas Lesaffre.
In his new role, Gestat will be responsible for “consolidating Lesaffre’s position as a trusted partner for industrial and artisanal bakers, by offering solutions adapted to today’s needs and tomorrow’s trends.”
Gestat brings 15 years of experience within Lesaffre, having joined the company in December 2010 in France as CEO of its Biospringer EMEA business, which focuses on yeast ingredients and extracts for the food industry.
Before joining Lesaffre, he spent 12 years at Kerry, where he served as a business director overseeing coating systems and savory ingredients operations.
Lesaffre operates 50 baking centers globally and has a presence in 96 countries, employing 11,000 people and generating annual sales of €3 billion.
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