Laurent Soupiron has spent more than two decades contributing to advancements in industrial baking, fermentation science and technical knowledge-sharing. Appointed Group Baking Center™ Director in December 2025, he now leads the Lint Baking Center team and coordinates Lesaffre‘s global network of 53 Baking Centers, supporting innovation and technical development across international markets.
A graduate of Polytech Paris Engineering School, specialising in milling and cereal industries, Soupiron has built a career combining scientific expertise, industrial applications and a commitment to helping bakers overcome technical challenges.
Pioneering Industrial Baking Innovation
Before joining Lesaffre in 2002, Soupiron held technical and commercial development positions at Chr. Hansen, where he helped industrial bakeries establish their own sourdough production systems. His achievements included contributing to the first liquid sourdough installation in France, demonstrating the potential of traditional fermentation techniques at industrial scale.
He subsequently joined Roquette, leading technical support for vital wheat gluten applications and investigating how wheat selection influences ingredient functionality.
At Lesaffre, his expertise has contributed to patented bakery innovations. In 2009, he was named among the inventors of a European patent covering a breadmaking improver incorporating an acidic preferment and acidity regulator.
More recently, he was credited on a European patent granted in February 2026 concerning fermentation-based methods for inhibiting mould development in baked products, offering potential improvements in shelf life.
Leading Global Knowledge and Development
Soupiron’s career at Lesaffre has progressed through several leadership positions, beginning as Technical Advisor for the French industrial bakery sector before becoming Baking Center Coordinator for the OCEA region.
In 2012, he returned to the Lint Baking Center to lead its technical teams, subsequently taking responsibility for the Baking Industry department in 2016.
Today, he coordinates a global network of 330 baking specialists across 53 Baking Centers, combining scientific support, sensory analysis, practical training and local market expertise.
His leadership centres on connecting global technical knowledge with local customer requirements, helping industrial bakers improve production efficiency, product consistency and innovation.
Through pioneering fermentation applications, patented technologies and international technical leadership, Laurent Soupiron has made a sustained contribution to advancing the capabilities of the global bakery industry.
