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NewsGerman TeewurstTea sausage is rather uncommon don’t you think ? Let’s take a look at the German Teewurst, a popular meat sausage named after tea. Although the exact origin of the name Teewurst can’t be traced today, we can safely say that tea (tee in German language) was not part of the ingredient list of this […]
Jun 9, 2021
NewsWorld Milk DayEver heard of World Milk Day? Well, you missed it by a day, but rest assured you can celebrate it any time as we like to do at Lallemand. It was established in 2001 by the Food and Agriculture Organization of the United Nations to recognize the importance of milk as a global food, and […]
Jun 2, 2021
NewsWorld Day for Cultural DiversityWorld Day for Cultural Diversity is celebrated on May 21st. We might be a few days late on this year celebration but rest assured that Cultural Diversity is key at Lallemand. Present in 52 countries on all 5 continents with people speaking 35 different languages, diversity and inclusion are an integral part of our culture. […]
May 27, 2021
NewsOrigins of CantalDid you know that cantal cheese is named after the Volcanic massif of Cantal in France, hosting the largest volcano in Europe? Highly popular in France, cantal cheese is Appellation d’Origine Protégée (AOP) certified since 1956, ensuring constant quality cheeses through traditional production methods. Cantal is a semi-hard cheese that draws its strength from the […]
May 17, 2021
NewsCFIA 2021 – UpdateDue to the risk associated with Covid-19 for its customers, potential visitors and employees, Lallemand Specialty Cultures has made the difficult decision not to attend the CFIA EXPO exhibition on June 9 – 11, 2021. Under the current circumstances, the LSC team will be happy to continue supporting you through email, video conference, phone or any other […]
May 10, 2021
News5 year anniversary – LSCIn 2016, Lallemand expanded its expertise to surface and ripening cultures for meat and dairy applications through the acquisition of the descendant of Laboratoire G. Roger, a production site located at La Ferté-sous-Jouarre, France. In addition to maintaining and continuing the existing product line, the Lallemand Specialty Cultures business unit initiated extensive R&D projects to […]
Apr 29, 2021
NewsStaphylococci speciesStaphylococci species such as Staphylococcus carnosus and xylosus are used in various meat technologies, from dry fermented salami types to cured products like bacon, coppa or bresaola. When used as starter cultures for sausage fermentation, Staphylococci contribute to food safety, enhance flavor and ensure a controlled fermentation process. In addition to their bioprotective & flavoring […]
Apr 27, 2021
News18-month shelf-life on Dairy culturesAt Lallemand Specialty Cultures, continuous improvement for us and our clients is a top priority. We are pleased to announce that most of our dairy cultures now have an 18-month shelf life. We believe this will offer additional flexibility while contributing to waste reduction! #sustainability
Apr 14, 2021
NewsFrench National Cheese Day!Did you have cheese last Saturday, because we sure did at Lallemand! March 27th marked the yearly edition of the French National Cheese Day. France has always been known for its ties to cheese, from famous quotes such as French President Charles de Gaulle asking, “How can you govern a country which has two hundred […]
Mar 30, 2021
NewsBaked CamembertYou most likely know Camembert, but have you tried baked Camembert? Throughout the centuries, Camembert has become the most renowned cheese when referring to French cheeses. From traditional Camembert made in Normandy, France to Camembert-style cheeses made around the world, its consumption highly varies. For example, baked camembert is highly popular in South America where […]
Mar 24, 2021