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NewsLallemand Baking VitaD Yeast Presented to the Brazilian Society of Food and NutritionOn October 3rd, in Sao Paolo, Brazil, an international conference on health in bread making gathered 150 members of the Brazilian Society of Food and Nutrition. This conference was a great opportunity for Dr Elisa Karkle to present the use of Lallemand VitaD yeast in baking, talking about the Vitamin D status of the Brazilian population, […]
Oct 10, 2018
NewsLallemand Baking – Raising Ahead Bakery Seminar at IBASeptember 17th, 2018 – Lallemand hosted the Raising Ahead Bakery Seminar during IBA 2018 in Munich. This 90-minute session was packed with interesting and valuable information for everyone in the baking industry. Eduard Nikel, Master Baker head of experimental bakery of AGF (Arbeitsgemeinschaft Getreideforschung e.V.), reviewed global Bakery Trends with a Sourdough outlook. His topic […]
Sep 24, 2018
NewsLallemand Announce Yeast Price IncreasesSeptember 1st, 2018 – Lallemand announces a price increase to be effective October 1, 2018, or as current contracts expire, across all price zones, of 3.6 cents (US) a liquid pound (6 cents a pound compressed basis) on full tanker trucks of fresh cream yeast, 6 cents per pound on pallet quantities or greater of […]
Sep 2, 2018
NewsStrategic Collaboration between Lallemand Inc. and VERIPAN AG to market fermentation derived solutions for artisan-style breadsOne of today’s global key trends is the industrial production of artisan-style bakery products. Lallemand’s knowledge and expertise in aromatic yeasts, cultures and enzyme application together with VERIPAN’s proprietary fermentation technology will create strong synergies between both companies. Making artisan-style breads in fast industrial processes is a challenge for the bakery industry. This is mainly […]
Jul 31, 2018
NewsLallemand at IBA in SeptemberLallemand looks forward to meeting you at IBA in Munich, September 15 to 20. You will meet our Team of Experts on: • Yeast • Bacteria • Baking Fermentation • Enzymes • Dough Conditioners • Baking Performance Baking Demonstrations daily: showcasing a variety of baked products Wine and Beer Tasting 4h30 pm from Saturday to Wednesday, […]
Jul 26, 2018
NewsUnveiling of the Lallemand Centennial TriptychLallemand, who specializes in the research, development, production and marketing of yeast and bacteria, celebrated its 100th anniversary of the Préfontaine plant, in Montreal, Canada. A crowd of more than 100 people witnessed the unveiling of the triptych of the centenary of Lallemand on Saturday, June 2nd. This was a significant event as it highlighted […]
Jun 10, 2018
NewsLallemand Expands Its Range of Instaferm® VitaD® Yeast ProductsJune 5th, 2018 – Lallemand is expanding its range of Instaferm® VitaD® yeast products, with the introduction of Instaferm® Inactive VitaD® Plus Concentrate. This 100% natural yeast product contains a highly concentrated amount of Vitamin D. It is ideal for vitamin D enrichment of bread premixes. Vitamin D is now considered a nutrient of health […]
Jun 4, 2018
NewsCome and meet Lallemand at BAC Bakery Showcase 2018 (Toronto, Canada)Stop by to see Lallemand at booth # 508, at the Bakery Showcase – The International Centre – Hall 5, Mississauga, (Toronto) on April 29 & 30 from 11:00 am to 5:00 pm! Come to witness the science and magic of breadmaking, by looking, smelling and tasting bread made with our latest novel Bakers yeasts […]
Apr 22, 2018
NewsLallemand in BAKERpedia Fermentation PodcastJacinthe Cote, Product Management Director for Lallemand Baking and Aaron Clanton from AIB International appeared in a recent BAKERpedia podcast, with Lin Carson. Jacinthe discussed Saccharomyces cerevisiae, yeast production and the care required to ensure consistent baking results. The discussion led to other fermentation-related questions posed from LinkedIn. To listen to this discussion and learn […]
Apr 18, 2018
NewsLallemand Baking Update – Volume 3 publishedLallemand is pleased to announce that the new Volume 3 issues of the Lallemand Baking Update newsletters are now available. Click here for the recently published issues. Volume 3 features updated versions from Volumes 1 and 2 along with new topics. The Baking Update provide bakers with a source of practical information for solving problems. […]
Apr 16, 2018