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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Latest news

Mar
19,
2018

Lallemand participates at ASB Baking Tech Labeling Panel Discussion

Mar 19, 2018

During the 2018 edition of ASB Baking Tech held in Chicago, Lallemand participated at a panel discussion addressing the new FDA labeling regulations. It was a great forum to hear bakeries and ingredient suppliers share their experience in dealing with the new labeling regulations.

According to Lallemand nutritionist Jacinthe Côté: “The mandatory declaration of the Vitamin D on NFT is a great opportunity for the Baking Industry. By improving the nutritional profile of bread and making bread as a daily source of Vitamin D, bakeries can improve consumers health and drive bread purchase.”

On the picture, from left to right: Brian Strouts (AIB International), Dan Herzog (Gonnella Baking Company), Valerie Wayland (Flowers Foods), Brook Carson (Manildra Group), Jacinthe Côté (Lallemand) and Phil Boehm (Bimbo Bakeries USA).