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100th anniversary of Montreal Prefontaine plantOn Saturday September 19th, the citizens of the Hochelaga-Maisonneuve neighborhood celebrated the 100th anniversary of Lallemand yeast plant located on Préfontaine Street in Montreal, Canada. The sun was shining and the privileged contact between the Lallemand team and the citizens have made this day a rewarding and enjoyable experience. More than 300 people participated in […]
Nov 18, 2015
Lallemand Animal Nutrition introduces ProTernative® Milk in the United StatesLallemand Animal Nutrition introduces ProTernative® Milk to the U.S. dairy market. It’s a specialized formulation of the active dry yeast (ADY) probiotic, Saccharomyces cerevisiae boulardii CNCM I-1079, which helps reduce the negative impact of stress in pre-weaned calves. “Stress adversely affects the immune system, making a calf more vulnerable to disease,” says Angel Aguilar, Ph.D., […]
Nov 18, 2015
Lallemand Mexico achieves first of its kind FSSC 22000-Q certificationThe Lallemand Mexico plant recently achieved the first of its kind certification of FSSC22000-Q. This certification is significant as Lallemand Mexico as they were audited for their food safety prowess as well as their ISO9001 system at the same time. Well done to Lallemand Mexico team for their successful effort!
Nov 18, 2015
Marks and Spencer becomes first retailer to add vitamin D to packaged bread rangeM&S believes healthy eating should be easy and enjoyable, which is why all their breads and bread rolls are made with a yeast that naturally produces vitamin D. Each portion is a source of vitamin D, providing at least 15% of the daily requirement, making it easier for consumers to include more of this important vitamin in their […]
Nov 18, 2015
Lallemand participates at McGill BioConnect ConferenceOn November 6th, Lallemand sponsored and participated to the 5th annual McGill inter-disciplinary biotechnology symposium designed at bridging the gap between industry and academia. The conference titled Revolutionizing Biotechnology: Stimulating Innovation through Collaboration was a unique platform for Lallemand to share knowledge and ideas about the use of yeast in biotechnology with students, professors and […]
Nov 18, 2015
Santé Canada confirme l’autorisation de l’ajout de levure Lallemand riche en vitamine D aux produits de boulangerieUne autorisation de mise en marché provisoire a été publiée le 19 février dans la Gazette du Canada, Partie 1, permettant officiellement l’utilisation de la levure Lallemand naturellement riche en vitamine D2 pour augmenter la teneur en vitamine D des produits de boulangerie jusqu’à un maximum de 2,25 µg (90 UI) par 100g de produit. […]
Feb 22, 2011