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NewsAmerican Yeast Corp-Tennessee Completes FSSC-22000 AuditOn June 19-22, 2012 the American Yeast Corporation (AYC) yeast plant in Memphis Tennessee successfully completed the Stage I and Stage II audits required for certification to the FSSC 22000 food safety standard. Six minor nonconformities (NC’s) were identified, all minor in nature. Corrective Actions to these NC’s will be addressed within the next 30-days […]
Jun 27, 2012
NewsLallemand at Dietitian of Canada Annual ConferenceOn June 15th, Lallemand/American Yeast and Institut Rosell exhibited at the Sponsor Showcase of the Dietitian of Canada 2012 National Conference held in Toronto (Canada). This gathering of more than 1000 dietitians was the ideal forum to meet the health professionals of Canada and promote our Vita D yeast and various probiotic products. The dietitians […]
Jun 19, 2012
NewsLallemand wins CTAC 2011 Food Innovation AwardLallemand was nominated the winner of the 2011 Food Innovation Award, announced by Conseil de la transformation agroalimentaire et des produits de consommation (CTAC) on May 10, 2012. The contest was organized by the CTAC, the Association des détaillants en alimentation du Québec, the Centre québécois de la valorisation des biotechnologies, the ministère de l’Agriculture, […]
May 21, 2012
NewsCaroline Fortin judge of the first bakery competition in QuébecCaroline Fortin, Lallemand/American Yeast Sales & Distribution Manager for Eastern Canada was appointed as one of the five judges for the first bakery competition organized by the Association des Boulangers Artisans du Québec (ABAQ). The event took place on May 10, during the SIAL Food Canada Exhibition in Montreal. The competition featured 22 bakers, who […]
May 21, 2012
NewsLallemand exhibits at EuropainLallemand participated at Europain in Paris, France from March 3 to 7, 2012. Lallemand Baking, Bio-ingredients and Lallemand Baking Solutions exhibited and were represented at this event. The wine and cheese event, serving wine produced with Lallemand wine yeast strains was well received. The Oenology Business Unit hosted a wine tasting on the booth. Attendees […]
May 15, 2012
NewsLallemand at Canada’s largest bakery trade showLallemand exhibited at the Bakery Showcase (hosted by the Bakery Association of Canada) from May 6-8, in Toronto Canada. The Bakery Showcase was the forum for over 200 industry suppliers to display the latest in products and services to the baking industry. The Lallemand booth featured our latest packaging improvement – the change in color […]
May 13, 2012
NewsNABY Director of OperationsAlison Robey joins the Lallemand Baking North America Bakers Yeast Business, as Director of Operations. Alison holds a B.Sc. in Microbiology from the University of Saskatchewan and a Ph.D. in Microbiology from McGill University. She brings 25 years experience in a mix of technical and commercial leadership roles across three international companies, including Cargill, Novozymes North America […]
Dec 31, 1969
NewsMasters of Wine students Teresa Cedenilla and Florencia Gomez win the 2020 Lallemand BursaryAnn Dumont, Communication Manager, Oenology The Institute of Masters of Wine (IMW) and Lallemand Oenology are pleased to announce that stage 1 and 2 Master of Wine Students Teresa Cedenilla and Florencia Gomez are both winners of the 2020 Lallemand annual bursary for students in the MW study program. The bursary, first established in 2010 […]
Dec 31, 1969
NewsBaking with INSTAFERM | Cuisson avec INSTAFERM = duplicateINSTAFERM® Instant Yeast is ideal for all types of yeast-leavened recipes/formulations containing 0-8% sugar (lean dough). With it’s small vermicelli shape, this yeast is specially formulated for baking. Click here for more information on baking with INSTAFERM® Idéale pour tous les types recettes à base de levure contenant peu de sucre (0 à 8% de sucre dans la pâte). Sous […]
Dec 31, 1969