28 Nov Phileo by Lesaffre launches the new generation Actisaf® Sc 47 HR+, and shares its feed technology expertise
Phileo by Lesaffre announces the launch of the new generation Actisaf® Sc 47 HR+, providing excellent resistance to the main stress factors encountered by yeast probiotics during the pelleting
Marcq-en-Baroeul, France (November 28, 2018) – In the last few years, feed manufacturers have been facing increasing constraints, mainly in terms of safety, accuracy and environmental sustainability, while constantly seeking cost optimization.
Actisaf® Sc 47 HR+ is a concentrate of live yeast Saccharomyces cerevisiae processed in a micro spherule form (Lesaffre proprietary strain: NCYC Sc 47 / CNCM I-4407). It is the reference yeast probiotic for most farm animal species with European registration in 13 different species and stages including ruminants, swine, horses, etc…
Actisaf® improves fibre digestion, improves and stabilizes microflora balance for better performance and delivers better quality end products. From animal health to food safety, Actisaf® is an innovative solution for all participants in the food chain, such as veterinarians, nutritionists, feed millers, farmers and consumers.
The new generation Actisaf® Sc 47 HR+ yeast probiotic is the result from an advanced process development, explained Anne Desmons, Phileo by Lesaffre Product Manager during the launch at Eurotier. Feed producers are facing new challenges due to technical requirements, such as the use of higher heat treatments or cost optimization issues: the new generation Actisaf® Sc 47 HR+ is equipped to meet extreme feed processing challenges while also delivering better profits on animal health and performance for the feed industry. This is due to Actisaf® Sc 47 HR+ staying alive and being more resistant to modern pelleting processes. “First reactions on the launch has been very positive and I am looking forward to the roll out in the coming weeks”, continues Anne Desmons.
The new Feed tech Service is a complementary initiative to better support feed manufacturers’ specific needs. The new service will be offering the three main pillars of technical assistance, information sharing and in-depth training to better serve Phileo’s customers.
“Offering technical feed service to customers is close to our heart”, says Dr. Cecile Sampsonis, R&D Products Formulation Manager, Phileo has always been close to its customers, trying to help them overcome new and emerging challenges.
Phileo by Lesaffre’s knowledge has increased over the past ten years, enabling us to now give customers a clearer view of the resistance of probiotics to the multifactorial challenges which occur in feed during pelleting. Meta data analysis of more than 2000 feed samples, carried out annually, is the basis for Phileo’s newly developed numerical platform. This platform combines existing Phileo expertise in many fields, with the target of sharing findings with customers to help them develop their activities and address technical issues.
“With these two premium innovations, we want to communicate more with our industrial partners who use our products in their feeds, sharing our technical expertise with them as we have many concerns and objectives in common”, says Anne Desmons. “In this perspective, we published a white book highlighting the evolution of feed pelleting process and its impact on yeast probiotics resistance”
About Phileo by Lesaffre
Backed by 30 years’ experience and a global staff of 150 people, Phileo by Lesaffre is viewed as a major player in the animal nutrition, health and welfare market. Phileo works at the crossroads of nutrition and animal health, designing, developing and delivering innovative nutritional solutions to improve animal health and performance. Our innovative capacity and mastery of manufacturing processes enables us to meet the most stringent industry and livestock production demands. Thanks to our global presence, we aim to stay close to our customers, always being able to adapt readily to their needs.
As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology. Family group born in Northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet. In close collaboration with its clients and partners, Lesaffre employs 10,000 people in 78 subsidiaries based in 50 countries. Lesaffre achieves a turnover of 2 billion euros.
Press contact Phileo by Lesaffre: Clementine Mariën