Lallemand Baking
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COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

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Baking Innovation Centers


­Lallemand keeps on growing its network of Baking Innovation Center that now comprises 3 research and development laboratories and 5 baking application development facilities around the world where we can showcase our expertise in yeasts – liquid, fresh or dry – and bacteria, as well as in baking ingredients, including bread improvers, dough conditioners, bromate substitutes in a whole range of new applications for different segments of the bakery market.

Montréal, Canada

  • R&D Laboratory focusing on the optimization of yeast production processes (National Research Council).
  • Baking Innovation Center focusing on product application development and training.

Lebanon, USA
R&D Laboratory focusing on molecular biology of yeast.

Cuautitlán, Mexico
Baking Innovation Center focusing on product application development.

Breda, Netherlands
Baking Innovation Center focusing on bakery application development equipped with sophisticated proofing boxes and ovens with the ability to imitate any climate and bakery conditions around the world.

Lallemand Baking Innovation Center, The Netherlands

Setubal, Portugal
Baking Innovation Center focusing on product application development.

Tallinn, Estonia
R&D Laboratory focusing on sensory evaluation and research on yeast-derived bioactive compounds (Competence Center of Food and Fermentation Technologies).

Johannesburg, South Africa
Anchor Bakery Training Centre dispensing baking skills programs accredited by FoodBev SETA.

To know more about Lallemand research and development activities: