Lesaffre has appointed Edouard Gestat as baking marketing director for its Baking with Lesaffre division, succeeding Thomas Lesaffre following his nomination as general manager of Fermentis.
In the role, Gestat will lead Baking with Lesaffre, the group’s division dedicated to supporting bakery professionals through ingredient solutions, technical expertise and innovation in fermentation. The unit works with both industrial and artisanal bakers worldwide, supported by a network of more than 50 Lesaffre Baking Center Network.
Gestat will oversee the development of solutions aimed at addressing evolving industry needs, from product quality and fermentation performance to emerging consumer trends in bakery products.
He brings more than two decades of experience in the food ingredients sector, spanning technical development, sales, marketing and general management. Prior to joining Lesaffre in 2011, Gestat spent 13 years with Kerry Group.
Within Lesaffre, he previously served as CEO of Biospringer EMEA before moving to Milwaukee, US, as CEO of Biospringer North America in 2016. In 2022, he was appointed global marketing director responsible for baking yeast, baking ingredients and sourdough.
Commenting on the appointment, Gestat said: “I am honored to build upon the development and achievements of Thomas Lesaffre. Indeed, Baking with Lesaffre’s unparalleled expertise in fermentation is a true competitive advantage as we are reinforcing our position as an essential partner for the global bakery industry. In an ever-evolving market with rising consumer demands, it is our technical mastery, pioneering R&D, and innovative mindset that will distinguish us – not only in traditional baking, but also in pioneering new frontiers.”
