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NewsLallemand Baking celebrates World Food Safety DayJune 7, 2021 – In recognition of World Food Safety Day today, Lallemand Baking affirms our commitment to the production of safe, quality and compliant products. Quality and food safety provide the foundation for our business through all of our operations, including distribution, storage and transportation.
Jun 6, 2021
NewsWebinar: Probiotics in Baking | May 19th, 2021 | 1 pm ETWe are part of the future of food with probiotics, continuously researching their potential benefits in their connectivity to health. With over 85 years of knowledge, Lallemand is dedicated to bringing to its proven probiotic B.subtilis Rosell-179 to baking solutions answering current and future market trends in digestive health via foods. Join us to learn […]
May 6, 2021
BlogThe Challenges with ObesityToday, consumers’ concerns regarding ingredients and labels are increasing drastically. Sugar has now become a predominant topic of conversation for many and The Canadian Food Guide makes various public statements in order to reduce the consumption of added sugars. Unfortunately, social media influencers, blogs, advertisements, billboards, commercials and ads tend to stigmatize people with obesity […]
Mar 17, 2021
BlogOvercoming the Gluten-Free Baking ChallengeAfter all it looks like the gluten-free diet isn’t just a fad, but rather, it’s becoming a lifestyle trend that is here to stay – and growing at an alarming fast rate! While gluten-free foods are generating billions of dollars in sales, many consumers believe that the sensory qualities of these baked goods is lacking – but what exactly is gluten, why are so many people avoiding it, and how can Lallemand help bakers offer high quality gluten-free products? Read this article to find out.
Feb 8, 2021
BlogWho wants more fiber?High fiber products are taking the baked good isles by storm. Touted for its numerous potential health benefits, asides from “keeping you regular”, high fiber bread is increasingly sought out by customers. But what exactly is fiber, why is it so good for health, and how can Lallemand help bakers add more fiber to their bread formulations? Read this article to find out.
Jan 13, 2021
BlogIs your pizza dough raising for the occasion?! Nowadays pizza manufacturers have a very challenging job to get done! To meet consumers’ demand for authentic products they need to make a pizza crust with fresh taste using the most natural Clean label ingredients. In some instances, if pizza manufacturers are into frozen pizza doughs, they also need to make a dough that will […]
Dec 14, 2020
NewsWebinar Update: Managing short-term and long-term bread softnessDespite their everyday production constraints, bakeries have to strive to provide consumers with ever fresh, flavorful bread made with clean label ingredients, not just at the moment of purchase but also during storage at home. Stale bread is the cause of a significant amount of bread returns and waste. Based on a survey conducted in […]
Dec 1, 2020