Lallemand: “The Plant-Based Market is Moving Forward Rapidly, and Innovation is Key”
Anne-Marie Gendreau is a Canadian pastry chef and food scientist. She is the North American Applied R&D team leader at Lallemand Bio-Ingredients. Anne-Marie is known for her ability to develop formulations and provide customized support across a broad range of food product categories. She embraces the challenge and variety in making plant-based savory applications or sweeter plant-based developments. Can you highlight some of the unique properties of Lallemand’s plant-based ingredients and how they contribute to the quality of plant-based products? Recently, we’ve been developing yeast extract-composed flavor bases, Savor-Lyfe® CI is the latest addition to the product line. The typical meaty yeast extract flavor profile is elaborated to contribute more specifically to the poultry flavor of plant-based foods. How does Lallemand approach innovation in the development …