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NewsLSC launches a bioprotective solution for cured salmon and fresh fishWhen it comes to bioprotective solutions, Lallemand Specialty Cultures (LSC) strives to cater to all food producers. The contamination of cured salmon and fresh fish in general by represents a major concern for the industry as it can generate tremendous impacts from production losses to consumer food poisoning. In order to answer the rising demand for a […]
Oct 26, 2022
News“Gold” EcoVadis MedalLallemand Specialty Cultures has been awarded a “Gold” EcoVadis Medal for its commitment to operating in an increasingly sustainable manner. EcoVadis is the world’s largest and most trusted provider of business sustainability ratings. The assessment focuses on 21 sustainability criteria that are grouped into four themes: Environment, Labor & Human Rights, Ethics and Sustainable Procurement. […]
Oct 21, 2022
NewsNew bioprotective solution to control Listeria monocytogenes in cheeseRecent food recalls and outbreaks in numerous countries have shown that contamination Listeria monocytogenes of cheese is a pressing concern for the dairy industry with considerable consequences, ranging from production losses to food poisoning of consumers. Although food safety is primarily ensured by rigorous hygiene procedures throughout the production process, bioprotective solutions such as LALCULT® […]
Oct 12, 2022
NewsCheese using FLAV-ANTAGE® culture awardedHighlight of LSC cultures through Alpinage Cheese first place in the “Open Class Semi-Soft Cheese” at the 2022 World Dairy Expo Championship Dairy Product Contest. Alpinage Cheese managed to secure the first place with their washed rind, semi-hard alpine style raclette using FLAV-ANTAGE® culture. Alpinage Cheese is a producer of Raclette cheese from Wisconsin, the […]
Oct 5, 2022
NewsDiscover Alpinage Cheese, Lallemand’s customerLallemand partner since 2020, Alpinage Cheese is a producer of Raclette cheese: a smear-ripened, semi-hard cheese traditionally melted over foods such as fingerling potatoes, cornichons, and cured meat. Passionate about the art, craft, and chemistry of artisan cheese making, Orphee, the owner of Alpinage Cheese is specialized in natural ‘affinage’ techniques, making semi-hard, smear-ripened cheeses […]
Sep 29, 2022
NewsThrowback to our business journey in LATAMThrowback to our journey in LATAM where we had the opportunity to exhibit at Minas Lactea with our Brazilian partner Globalfood Advanced Food Technology and at Tecnofidta with our Argentinean partner Food T . In addition to those exhibitions, a Lallemand Dairy training was organized by our Brazilian partner Globalfood Advanced Food Technology. Julien Gadbin-Dherbécourt, LSC Dairy Cultures, and Technologies […]
Sep 21, 2022
NewsWestphalian ham as meat of August !Are you looking for a new addition to your traditional charcuterie and cheese platter? We have just the thing for you with Westphalian ham! As its name suggests, Westphalian ham is a traditional raw ham produced from acorn-fed pigs raised in the forests of Westphalia, Germany. Known for its vibrant aroma, Westphalian ham also has […]
Aug 17, 2022
NewsThrowback to the release evening of the book “O Salame e seus segredos” (Salami and it`s secrets)!Portuguese version below! Last week was the official release evening of the book “O Salame e seus segredos” (Salami and it`s secrets)!Globalfood in partnership with Lallemand Specialty Cultures published the first Brazilian technical book about salami. The book covers the technical landscape of sausages with a deeper focus on salami. Evening program: product testing, book […]
Aug 11, 2022
News📢 Day 2 at Minas Lactea!Meet Joerg Duepjan, Business Development & Meat Category Director, and Julien Gadbin-Dherbécourt, Dairy Culture & Technology Expert, to get specific insight into dairy technologies. 👉 Booth B35-37 & C8-10 with our partner Globalfood Advanced Food Technology 📍 Expominas Juiz de Fora 🗓 July 12-14 ➡ Learn more about the show: https://lnkd.in/d4KNkSy
Jul 13, 2022