Latest news

Lallemand Announce Yeast Price Increases

September 1st, 2018 – Lallemand announces a price increase to be effective October 1, 2018, or as current contracts expire, across all…

Strategic Collaboration between Lallemand Inc. and VERIPAN AG to market fermentation derived solutions for artisan-style breads

One of today’s global key trends is the industrial production of artisan-style bakery products. Lallemand’s knowledge and expertise in aromatic yeasts, cultures…

Lallemand at IBA in September

Lallemand looks forward to meeting you at IBA in Munich, September 15 to 20. You will meet our Team of Experts on:…

Unveiling of the Lallemand Centennial Triptych

Lallemand, who specializes in the research, development, production and marketing of yeast and bacteria, celebrated its 100th anniversary of the Préfontaine plant,…

Lallemand Expands Its Range of Instaferm® VitaD® Yeast Products

June 5th, 2018 – Lallemand is expanding its range of Instaferm® VitaD® yeast products, with the introduction of Instaferm® Inactive VitaD® Plus…

Come and meet Lallemand at BAC Bakery Showcase 2018 (Toronto, Canada)

Stop by to see Lallemand at booth # 508, at the Bakery Showcase – The International Centre – Hall 5, Mississauga, (Toronto)…

Lallemand in BAKERpedia Fermentation Podcast

Jacinthe Cote, Product Management Director for Lallemand Baking and Aaron Clanton from AIB International appeared in a recent BAKERpedia podcast, with Lin…

Lallemand Baking Update – Volume 3 published

Lallemand is pleased to announce that the new Volume 3 issues of the Lallemand Baking Update newsletters are now available. Click here…

Lallemand participates at ASB Baking Tech Labeling Panel Discussion

During the 2018 edition of ASB Baking Tech held in Chicago, Lallemand participated at a panel discussion addressing the new FDA labeling…

Come and meet Lallemand at the Pizza Expo 2018

Stop by to see us at booth 1622 on March 19-22 at the the Pizza Expo in Las Vegas! As always, Lallemand…