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NewsLaunch of the Blue line : new solutions to the makers of specialty cheesesLallemand Specialty Cultures continues to bring newer solutions to the makers of specialty cheeses with the launch of its Blue line. To answer the rising interest in blue cheeses worldwide and continuing on reinforcing its position in the Surface and Ripening Culture business, Lallemand Specialty Cultures (LSC) launches a line for Blue Cheese Applications. To […]
Dec 3, 2017
NewsDiscover Lallemand Specialty Cultures at FIEWith over 100 years of experience, Lallemand Specialty Cultures (LSC) develops and markets a complete range of surface and ripening cultures to serve cheesemakers wishing to develop “signature” cheeses. Discover the newest LSC products including the LALFLORA® Monts d’Auvergne, a rich flavoring culture for cheese technologies such as pressed cheese, and the LALCULT® Blue LN1029 […]
Nov 22, 2017
NewsAmerican Cheese Society’s 34th Annual Conference & CompetitionLallemand Specialty Cultures (LSC) exhibited at the American Cheese Society’s (ACS) 34th Annual Conference & Competition, ‘Cheese with Altitude’. The foremost educational conference and world-renowned cheese competition in the Americas took place in Denver, Colo., July 26-29, 2017 where over 1,300 cheese and specialty food professionals were present. The ACS gathers the majority of the […]
Aug 2, 2017
NewsLSC presence at the EXPOMEAT fair – An overall success Lallemand Specialty Cultures (LSC) exhibited at the EXPOMEAT Fair in Brazil for the first time this year. The key focus was bringing awareness to the meat processing market of LSC customer-oriented approach and solutions: a large portfolio of existing products and the possibility to tailor-make cultures. Brazil has a key role in meeting the […]
Jun 8, 2017
NewsHafnia alvei B16, the anti-STEC solution from LallemandHafnia alvei B16, the anti-STEC solution from Lallemand The contamination of milk and cheese by Shiga toxin-producing Escherichia coli (STEC) represents a major concern for the cheese industry, particularly for the cheesemakers of raw milk cheeses. Some technologies such as those which produce soft cheese, uncooked pressed cheese (particularly those with a short ripening step) […]
Mar 20, 2017
NewsLallemand, an expert in cultures exhibits at CFIA 2017Meet an expert in cultures at CFIA 2017 Hall 8 Booth n°C28 In order to face consumers’ demand for safer high quality products, the food industry needs both technological and specialty cultures to create signature flavors and specific functionalities such as biopreservation in cheese and meat products. Lallemand Specialty Cultures develops and markets an […]
Feb 7, 2017
NewsLallemand Specialty Cultures will be present at the MercoAgro and Tecnofidta FairsLallemand Specialty Cultures will be present at the MercoAgro and Tecnofidta Fairs, taking place in Brazil and Argentina this September. MercoAgro and Tecnofidta are the most important fairs for the meat sector in these countries.
Aug 24, 2016
NewsLallemand announces an exclusive negotiation with DSM Food SpecialtiesLallemand, a global leader in yeast and bacteria, has strengthened its position in dairy and meat cultures with the acquisition of the Surface and Ripening Cultures business from DSM Food Specialties, which will be incorporated into Lallemand’s Specialty Cultures business unit. Lallemand Specialty Cultures is dedicated to the development and production of specialty cultures for […]
May 9, 2016