partners

Lallemand

Lallemand Inc. is a privately held Canadian company specializing in the research, development, production, marketing and distribution of yeast and bacteria. Lallemand has approximately 2,200 employees located in more than 30 countries on all continents.

The company has four major divisions: North American Bakers Yeast and Ingredients (based in Chicago, USA), European Yeast (based in Vienna, Austria), Specialty (based in Toulouse, France) and Lallemand South Africa (based in Johannesburg, RSA). Administrative offices for the parent company are in Montreal, Quebec, Canada.

When founded in the early 20th century, Lallemand focused on the production of yeast for the North-American baking industry. Using its knowledge base and technological assets in microbiology and fermentation, it has come to serve the needs of other industries throughout the production of bacteria and derivatives. It is today one of the world leaders in supplying yeast and bacteria to various industries, among which animal and human nutrition.

Lal’ Food is the functional food ingredient division of Lallemand for Europe. Working in close partnership with Institut Rosell, they focus on the development and the integration of its clinically and scientifically documented strains and other health ingredients (highly bio-available mineral yeast, yeast beta glucan, plant extracts, etc.) into various food applications, such as chocolate, fruit juice, cereals, ice cream etc. They have been, and still are, carrying out trials in order to promote this innovative path for the health industry. Today Lal’Food supplies clinically documented probiotic strains in food and health products around the world.

Founded in the 1930's, Institut Rosell was originally devoted to dairy bacteriology. It was the first to introduce yogurt to North America. In the 1940's, a drying process for lactic ferments for medical uses was developed. The work in fine-tuning a vacuumdrying process for frozen cultures led to the development of a revolutionary new technology - freeze drying - which marked the end of liquid cultures and the dawn of the modern probiotic era.

Today, Institut Rosell manages the Human Nutrition and Health activities of Lallemand, specializing in the selection, development, production and marketing of probiotic formulations for human nutrition and health. Its main offices and research laboratories are located in Montréal (Canada) and Toulouse (France).

A wide range of services and technical support helps to optimize the probiotic application into the clients’ products. Lal’ Food’s dedicated Marketing and regulatory affairs teams support our clients in the product positioning and the wording of the health claims.

In 2008 Lallemand and innotaste have started their distribution cooperation for the food area.