Lallemand Bio-Ingredients organized its annual seminar presenting Savory and Biotech Innovation

On May 15th and 16th the Savory and Biotech Innovation Seminar took place in Montreal, Canada. On the first day, a group of approximately 80 participants of distributors, customers, prospects and agents from 4 continents attended a general session, held by Lallemand Bio-Ingredients speakers and The Good Food Institute.

Biotech day hosted 2 very well appreciated external speakers, Mr. Olivier Rolland (TWB) and Liz Specht, (The Good Food Institute), on top of the presentations lead by LBI managers and Kevin Wenger (VP Lallemand Corporate R&D and Executive VP Mascoma).

ITHQ (Institut de Tourisme et d’Hotellerie du Quebec) provided the location for the second day of the Seminar for Savory guests. Topics presented by Lallemand Bio-Ingredients managers and Lallemand colleagues (Jacinthe Coté, Baking Yeast NA and Nathalie Radepont, Specialty Cultures) were followed by an involving Culinary Workshop, mastered by the Chef Igor Brotto.

The participants joined “The Veg Masterchef”, preparing delicious vegan dishes with selected product from the Savory portfolio. The group highly appreciated the active learning proposal and the meals.

The event provided a great platform for discussions and communication among participants, Lallemand organizations and colleagues.