ABOUT LALLEMAND
Lallemand Specialty Cultures is a business unit of Lallemand, a privately held Canadian company, founded at the end of the 19th century, that specializes in the development, production, and marketing of microorganisms and their derivatives. The company is organized into 11 technically-driven business units focusing on various applications of yeast and bacteria in baking, fermented beverages, human and animal nutrition, fuel ethanol, and agricultural and pharmaceutical uses.
We specialize in the development, production, and marketing of microorganisms and their derivatives.
Discover the history and benefits of our magical ingredient, yeast.
ABOUT LALLEMAND SPECIALTY CULTURES
From starter to surface and ripening, Lallemand has over 100 years of experience in food culture fermentation.
Three pivotal moments in the history of Lallemand Specialty Cultures:
- In 1933, the Rosell Institute, a Canadian subsidiary, pioneered the development of the first freeze-dried yogurt culture in North America.
- Equilait, a French subsidiary acquired in 1988, has produced cultures for the French Cheesemakers since 1940.
- The descendant of Laboratoire G. Roger, a production site located at La Ferté-sous-Jouarre, France was acquired in 2016 expanding Lallemand’s expertise to surface and ripening cultures for meat, and dairy applications.
Nowadays, Lallemand Specialty Cultures provides a full range of dairy, meat, and plant-based cultures, bringing unique appearance, color, flavor, texture, and safety to food products for competitive advantage.
We create specialty cultures for your unique fermented foods.
