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NewsLallemand Baking Solutions contributes to Australian Society of Baking conferenceSteven Anderson, Bakery Application Specialist based at the Lallemand Baking Innovation Centre in the Netherlands, was invited to present at the yearly conference of the Australian Society of Baking in Brisbane. Steven outlined to those present how, as bakers, to differentiate and remain relevant while not losing sight on quality and sustainability. Based on these […]
Nov 3, 2019
NewsLallemand Baking NA Announces Yeast Price IncreaseOctober 24th, 2019 – After careful review, Lallemand Baking NA announces a price increase, effective December 1, 2019, and/or as current contracts expire. The price increase is a reflection of global substrate increases as well as heavier environmental regulatory demands on our various manufacturing plants. The price increase will be the following: The above pricing will be […]
Oct 23, 2019
NewsThe Art of Fermentation in Baking for Quebec CustomersOn October 3, 2019, Lallemand Baking North America organized a workshop on the Art of Fermentation in Baking in collaboration with McGill University. Eight (8) companies were represented at the event, including medium and large bakeries and distributors. Targeting people working in R & D, regulatory affairs, quality and production, this training allowed us to […]
Oct 8, 2019
NewsLallemand Baking Update: Deconstructing Myths about Baking Products and Baker’s YeastBread is an important foodstuff in everyday life. A healthy, balanced diet is the foundation of good health, and nutritionist and most health professionals recognize that bread should be part of a healthy diet. However, for multiple reasons the consumption of bread has been declining across the EU in the last decades. Some global population […]
Sep 25, 2019
NewsLallemand Baking at IBIE 2019Lallemand Baking was one of the 1000 exhibitors at IBIE, the biggest bakery show in North America, where 23,000 baking professionals gather, every 3 years. For Lallemand Baking, IBIE was the perfect opportunity to showcase our yeast and ingredients. We promoted the wide range of applications and convenience of the EuroPremix dry flavor bases, products […]
Sep 18, 2019
NewsLallemand Baking at IBIE, Las Vegas, Sept 8-11Lallemand Baking welcomes you to our exciting events planned during IBIE 2019: 1. Wine & Bread Tasting: Join us after a long day at IBIE where we pair breads with wine made Aromatic Yeast Sunday, Monday, Tuesday & Wednesday @ 4pm | Lallemand Baking booth # 7115. 2. Exhibitor Showcase: Hands-on demonstration showcasing the ease […]
Aug 12, 2019
NewsLallemand Baking Presents at Bakerpedia SessionsOn June 13 and 14th Lallemand Baking participated at Bakerpedia Multigrain High-fiber Bread and Clean Label Bread Growth Hacking Sessions attended by bakeries and industry partners. On the first day our nutritionist Jacinthe Côté had the opportunity to discuss the health benefits of high fiber bread – what we know and what’s new, the effects […]
Jul 12, 2019
NewsLallemand Baking Presents at the Sourdough Summit in LucernOn May 9th Lallemand Baking participated at the Sourdough Summit which was attended by more than 350 bakers and industry partners from all over Europe. Organized by Richemont Craft School, this summit was a great platform for our nutritionist Jacinthe Côté to present new healthy bread concepts, such as bread made with Lallemand Baking VitaD […]
Jun 29, 2019
NewsLallemand Baking at McGill University Macdonald Campus Career ExpoOn March 12, Lallemand participated at the McGill University Macdonald Campus Career Expo to speak to students about career paths, opportunities and choices. All students from across the Faculty of Agricultural and Environmental Sciences were invited to participate. Lallemand hosted a table where students could sit in small groups to talk with Jacinthe Côté, a […]
Mar 19, 2019
NewsLallemand Baking at BakingTech 2019At BakingTech 2019, Lin Carson, CEO of Bakerpedia discussed Lallemand’s FlexFerm with Philip Lee Wing. After the interview, Lin Carson commented, “Dr Philip wins the award for surprising me with an unusual innovation in preventing over-proofed dough!”
Feb 28, 2019