Louis Francois was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications. Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.
Louis Francois continued his passion for innovation and excellence for over a century. With a production site and a laboratory near Paris (Ile de France), Louis Francois produces and sells today a wide range of products intended for Bread, Pastry, Chocolate,Confectionery, Ice-cream and Gastronomy making Industries over the whole world.