Eric Legget, Operation Manager at Lallemand Felixstowe yeast plant: “Every day brings new opportunities!”

The people behind the products: meet Eric LEGGET, Operation Manager at Lallemand Felixstowe yeast plant

Eric, can you briefly introduce yourself?

I am the operation manager for the downstream part of the yeast production. I am in charge of all the dry yeast products in the plant, which include active dry yeast (ADY) for brewing, wine making, biofuel and block yeast for baking. We supply around 85% of the U.K.’s baking yeast for bread and pizzas and dry yeast products such as selenium-enriched yeast for animal nutrition. 

When did you start working at Lallemand?

I arrived 14 months ago to set up the new yeast drying line. I went to Estonia for a training on drying yeast and running the drum drier before we commissioned the dryer line here in Felixstowe. I oversaw the commissioning of the new line, the training of the team, and recruitment of the new operators to run the line. We have now started running the line for close to 12 months. Today, it is now performing extremely well with only minor issues like any other manufacturing operation of this size.

What is a typical day like?

I enjoy a challenge! Since we are a 24/7 production site. When you come in, often there will be issues during the night or maybe we want to change the production stream. There is always something coming up and every day is different! I have built quite a strong team, and they are focused on issues in hand. We may be extremely busy, but it feels enjoyable to come to work. 

What do you like the most about your job?

I have been in the food industry for 32 years. I’ve worked in baking, I’ve run a dairy, I ran a charcuterie, then a flavor division. I’ve got a vast background. Coming to Lallemand was a great decision for me. I love what we do here. I like the camaraderie, the team spirit is good, and it keeps us going!

What has been your biggest challenge and achievement in the last year?

When I arrived, I had no experience of yeast or fermentation. Having a vast amount of food knowledge made it easy for me to pick up, as I have a lot of maintenance and plant background. Then I had training in fermentation, learned about yeast drying in Estonia, and I’ll soon go to Durban, South Africa, yeast plant, too.

I’d say my biggest achievement was building the team and commissioning the drum dryer. We’ve now got a very strong operation unit, and it is running smoothly, producing how it should. There was a bit of a late start, but now the performance of the line is optimal.