Lallemand

Lallemand Specialty Cultures

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Fermentation

Lallemand Specialty Cultures Contributes to Project Revolutionizing Plant-Based Cheese Through Fermentation

Lallemand Specialty Cultures, a unit of Canadian company Lallemand focused on solutions for cheese, fermented meats, and plant-based alternatives, has revealed its role in Bel Group’s Cocagne Project. The project will create fermented and ripened plant-based cheeses to enhance taste and nutrition, improve accessibility in price and distribution, and enable consumers to integrate plant-based foods into their diets without changing their habits. The research will focus on local, sustainable, and environmentally friendly plant-based ingredients. Lallemand Specialty Cultures will contribute its expertise in microbiology and fermentation, combined with extensive experience in developing cultures for the dairy and meat sectors. The company will select specialized cultures that enhance the flavor, texture, and safety of plant-based products, helping to meet the needs of the market and support its …

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Company News

Lallemand Bio-Ingredients Becomes Exclusive Distributor for Revyve’s Yeast-Based Texturizing Ingredients in North America

Dutch food technology company revyve has entered a strategic partnership with Canada-based Lallemand Bio-Ingredients to distribute its yeast-based food ingredients in the United States, Canada, and Mexico. The agreement positions Lallemand as the exclusive distributor for revyve in North America and deepens their collaboration, with revyve sourcing key raw yeast materials directly from Lallemand. Revyve specializes in transforming baker’s yeast into high-performance, animal-free texturizing ingredients for use in food applications such as egg replacements, plant-based products, and allergen-free recipes. These ingredients offer manufacturers solutions for creating textures such as fluffiness, firmness, cohesiveness, and stretchiness. Lallemand, known for its work in fermentation-based solutions including yeast, bacteria, fungi, and enzymes, brings extensive production and market expertise to the partnership. Bob Villeneuve, global sales director for savory at …

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Anne‑Laure Gauthier, Board Member of Exter North America, and Ruggero Crameri, VP of Savory & Biotech at Lallemand Bio-Ingredients

Anne‑Laure Gauthier, Board Member of Exter North America, and Ruggero Crameri, VP of Savory & Biotech at Lallemand Bio-Ingredients
Interviews

Lallemand & Exter’s Joint Venture – Exter North America Inc: “Our Combined Technologies Allow Us to Offer a Wide Range of Clean-Label Solutions”

Anne‑Laure Gauthier, Board Member of Exter North America, and Ruggero Crameri, VP of Savory & Biotech at Lallemand Bio-Ingredients, here discuss the joint venture between the two companies. Trading as Exter North America Inc, the alliance formed this summer is strategically positioned to meet North America’s rising demand for plant-based and alternative protein flavors by combining Lallemand’s expertise in yeast fermentation with Exter’s slow-cooking technologies. The collaboration enables the development of authentic, natural, and clean-label taste profiles mimicking various meat flavors (e.g., beef, chicken, pork), aligned with consumer preferences for transparency and sustainability. The JV’s Montreal-based application lab tailors solutions to the regional market, addressing key trends such as clean-label ingredients, reduced environmental impact, and localized innovation in the plant-based sector. How does the joint venture between Lallemand …

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Ingredients

Engevita® HiPRO Beyond: Harnessing the goodness of yeast protein in food applications

In a world of limited resources, the shift toward sustainable protein sources is crucial for global food security. With the increasing global population, coupled with the challenges of climate change and shrinking arable land, we need more efficient ways to produce high-quality protein to nourish people while reducing our ecological footprint. While plant-based proteins offer a valuable alternative, some of these sources may be lower in certain essential amino acids or less digestible compared to animal proteins. Yeast, a microorganism used in fermentation technology, serves as an exceptional source of single-cell protein (SCP). From a food security perspective, yeast protein is particularly compelling. Its production is independent of seasonal constraints, and the process can be completed relatively quickly. In many ways, fermentation can be viewed …

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Sandwich with vegan sausage and greens

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Ingredients

Bakon® – Traditionally Smoked Torula Yeast: Embracing Alternative Smoked Ingredients as EU Tightens Regulations

Smoking is a traditional method used to preserve certain foods, such as fish, meat, and dairy products, while also altering their flavor. As an alternative to traditional smoking, smoke flavorings can be added to foods to impart a smoky taste. These flavorings can be used in foods not typically smoked, such as soups, sauces, or confectionery. How is the use of smoke flavorings regulated by law in Europe? Due to the complexity of smoke flavorings, which consist of numerous chemical substances, they are subject to special provisions that differ from those applied to chemically defined flavorings. In the European Union (EU), the use of smoke flavorings is regulated to protect consumers through various regulations. Regulation (EC) No. 2065/2003 focuses on the safety assessments and authorization …

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Yeast

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Company News

Lallemand and Exter Announce Joint Venture to Advance Culinary Flavor Technologies

Yeast-based ingredients developer Lallemand and Dutch ingredient supplier Exter have initiated a strategic joint venture focused on the North American market. This collaboration, operating under the name Exter North America Inc., plans to develop advanced culinary flavor technologies for the food industry. John Bruggink, Exter’s general director, stated, “The Exter North America joint venture aligns seamlessly with Exter’s long-term strategy, emphasizing regionalization and the expansion of our geographical footprint. Together, we are poised to create unparalleled tastes, bringing us closer to customers and realizing our vision for a flavorful future.” Expertise in flavors Exter, a privately owned company with nearly a century of experience, specializes in creating traditional savory flavors and ingredients with a focus on plant-based meaty tastes. Lallemand Inc., headquartered in Canada, specializes …

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Engevita yeast flakes

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Products & Launches

Lallemand Adds Garlic-Parmesan Style to Popular Engevita Range of Nutritional Yeast Flakes

Canada-based yeast specialist Lallemand Bio-Ingredients announces the latest addition to its Engevita brand: Garlic-Parmesan Style Powder. This savory powder ingredient blends two popular flavor profiles — garlic and parmesan cheese — suitable for various applications, ranging from snacks and sauces to batter systems and ready meals, just like the other well-known “nooch” (nutritional yeast) variants enjoyed worldwide. The Engevita brand, popular since the 1950s, is a market leader in nutritional yeast products, and the most prominent nutritional yeast product in markets such as the UK, offering premium, whole-food cultured inactive nutritional yeast derived from primary-grown Saccharomyces cerevisiae. Its natural composition is rich in complete protein, containing all relevant amino acids, fibers, and vitamins. The introduction of the garlic-parmesan flavored version represents a significant leap for …

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Swiss biotech company Evolva

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Investments & Acquisitions

Canadian Yeast Specialist Lallemand Acquires Swiss Biotech Company Evolva

Lallemand Inc., a Canadian company specializing in yeast-based ingredients, has confirmed that its subsidiary Danstar Ferment AG has acquired Swiss biotech company Evolva AG. Similarly to Lallemand, Evolva is focused on researching, developing, and commercializing natural yeast-derived ingredients. The company’s products are used in several sectors, including flavors and fragrances, health ingredients, cosmetics, and health protection. The transaction was announced to the Swiss Stock Exchange on November 21, and was confirmed by shareholders of Evolva Holding — Evolva’s previous parent company — at a general meeting on December 21. The initial purchase price is CHF 20 million (US$23.5 million), though this may be adjusted. Evolva Holding may also receive a payout of up to CHF 10 million (US$11.75 million) if certain product-based sales targets are …

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chicken bouillon Lallemand

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Ingredients

Revolutionizing Plant-Based Eating: A New Sensory Experience with Savor-Lyfe® CI

In recent years, a growing awareness of sustainability concerns, food security issues, and the environmental and public health consequences associated with industrial animal agriculture has prompted a shift towards plant-based diets. While the demand for plant-based products has surged, there remains a challenge to develop alternatives that not only cater to niche markets but also resonate with mainstream consumers. Flexitarian consumers, consciously reducing their meat intake for health, environmental, and animal welfare reasons, are driving significant expansion within the plant-based food market. According to Mintel’s 2024 Global Food & Drink Trends, consumers are no longer willing to compromise taste and cost for sustainability credentials. As the cost of living rises, companies are faced with the challenge of delivering on all fronts – taste, cost, and …

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Anne-Marie Gendreau of Lallemand

Anne-Marie Gendreau of Lallemand ©MCF
Interviews

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 …

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Nelson-Jameson Lallemand Vaess

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Company News

Nelson-Jameson Announces Strategic Partnerships to Meet Plant-Based Development Goals

In a move to adapt to the evolving landscape of consumer preferences and growing demands for plant-based products, food processing distributor Nelson-Jameson has announced two strategic partnerships with Vaess and Lallemand Specialty Cultures (LSC). These collaborations aim to provide innovative solutions to the food industry, catering to the increasing diversity of customer portfolios. Representing over 850 vendors and distributing over 55,000 products, Nelson-Jameson has been a reliable support system for food and beverage processors for 75 years. The company has consistently adapted based on changing manufacturing practices, distribution channels, and consumer trends. This has encouraged it to seek partnerships with experts in the plant-based food industry, including the newly formed collaborations with Vaess and LSC. Vaess Vaess is a Dutch food engineering company specializing in …

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Ingredients

Cultivating Excellence: Lallemand’s Leading Role in the Torula Yeast Revolution

Lallemand Bio-Ingredients (LBI), a company specializing in producing a complete range of natural inactive whole-cell yeast, yeast autolysates, and yeast extracts, has played a crucial role in advancing Torula yeast production. Established in 1987, Lallemand Bio-Ingredients was initially formed to develop value-added products while optimizing the processing of yeast biomasses. Over time, the company acquired strong expertise in yeast-based, fermented ingredients. In 2009, Lallemand announced the acquisition of Lake States Yeast Division from the Wausau Paper Group. Lake States had been a leader in the development and commercialization of inactive dried Torula yeast since 1948. Lallemand’s commitment to innovation and technological advancement led to the optimization of the Torula yeast production process. The company transitioned from relying on paper-mill byproducts to using molasses and dextrose, …

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Vegan Burger Display at a Take Away stall in London's Borough Market UK

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Ingredients

Lallemand’s Animal-Free Vitamin D Yeast Approved For Multi-Category Use in UK

Lallemand, a family-owned business headquartered in Canada, announces the expansion of categories of use for its non-animal derived Lalmin vitamin D yeast in the UK. The company pioneered the use of vitamin D yeast as a novel food, obtaining the first such authorization in the EU in 2014. The respective Ministers of Primary Care and Public Health in England, Scotland, and Wales have now authorized extended uses in 26 food categories of UV-treated baker’s yeast (Saccharomyces cerevisiae) as an animal-free source of vitamin D, marking the first post-Brexit vitamin D yeast approval in the UK by Lallemand. The new categories include bakery, fermented products, sauces and condiments, pasta, and meat and dairy analogs. An application has also been submitted to the US FDA to extend …

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Lallemand

Image: Lallemand
Company News

Lallemand Receives Authorization For Non-Animal Vitamin D Yeast in the EU

Lallemand Bio-Ingredients, a yeast specialist based in Canada, announces that the EU Regulation authorizing the use of its Lalmin® non-animal vitamin D yeast in 22, consolidated, new food categories, has now been published. Vitamin D is vital for human health; it is obtained by sunlight and some foods, and supplements are recommended for those in countries with less sunshine. Many vitamin D products come from animal sources including eggs and lanolin. Previously, Lallemand‘s vitamin D yeast was permitted for use in baked products and food supplements. In April of last year, Lallemand received a favourable opinion from the European Food Safety Authority (EFSA) for the use of vitamin D yeast in additional categories, including fermented milk or cream, and meat or dairy analogues. The EU …

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Greg Erdei ©Lallemand Bio-ingredients
Interviews

Lallemand Bio Ingredients: “We Provide High Value Yeast Ingredients to Key Players in the Plant-Based Marketplace”

Lallemand Bio-Ingredients, a yeast specialist based in Canada, follows a customer-centric strategy and strengthens its business relationships worldwide by visiting several expositions and summits. We spoke to Greg Erdei, Business Development Manager – Plant Based Nutrition, about customer relationships and yeast extracts that bring an umami taste profile to plant-based products. Who is Lallemand and what does the company stand for in the plant-based sector? Lallemand Bio-Ingredients (LBI) is first and foremost a customer orientated yeast company – we are a dedicated and loyal supporter of our customer base. Within the Savory segment, we provide high-value yeast-based ingredients to food and flavours producers – many of which are either key players or startups in the plant-based marketplace. What is Lallemand’s plant-based range? We develop, produce …

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