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NewsLallemand Vita D® Yeast winner in 2014 Dux ContestLallemand Vita D® Yeast was selected winner in the INGREDIENTS AND TECHNOLOGY Category of the 2014 DUX Contest. DUX is a Quebec-based program that aims to motivate and mobilize initiatives that contribute to improving the health through food. It aims to celebrate excellence to a wide public, professionals as well as consumers, and become the […]
Feb 18, 2014
NewsLallemand Vitamin D Yeast in the spotlightWith the limited number of dietary sources of vitamin D, as well as the evidence of widespread vitamin D deficiency, vitamin D remains in the spotlight. The baking industry can offer a solution to address this growing health concern. Gary Edwards (President of Lallemand North American Baking) explains the innovation and thinking behind Lallemand Vitamin […]
Oct 20, 2013
NewsLallemand at IBIE 2013From October 6 to 9th, Lallemand joined more than 550 exhibitors at IBIE (International Baking Industry Exposition), which attracted over 20,000 baking professionals from every segment of the grain-based market. IBIE is North America’s largest, most comprehensive trade event hosted every 3 years, which was again, an ideal event for Lallemand to connect with customers […]
Oct 14, 2013
NewsBringing out the sunshine in the baking industryGary Edwards, President of North American Baking for Lallemand, provides an insightful talk on the benefits and sources of vitamin D. Gary’s message to the industry is that bread produced with Vitamin D Yeast can deliver natural and non-fortified vitamin D to the our diet in a simple and convenient way.
Jun 3, 2013
NewsHappy Vitamin D Day!November 2, 2012 November 2nd is Vitamin D Day, as declared by organizations throughout the world, assembling together to spread awareness on vitamin D and the vitamin D deficiency pandemic. Sunlight has long been recognized as a major provider of vitamin D for us. It is produced in the skin upon exposure to ultraviolet B […]
Nov 5, 2012
NewsLallemand at IBA 2012Lallemand at IBA 2012 Lallemand joined 1250 exhibitors at IBA 2012, held in Munich Germany from September 16 to 21. With as many as 70 000 visitors from 177 countries, IBA offered Lallemand the opportunity to showcase, not only our products for the baking industry, but our yeast and bacteria products for other food applications. […]
Sep 25, 2012
NewsFDA Increases the Amount of Vitamin D Allowed in Bread and Baked Goods using Vitamin D YeastAugust 29, 2012 –The FDA has today announced that the amount of vitamin D allowed in bread and baked goods is increased from a maximum level of 90 IU to 400 IU vitamin D per 100g when using vitamin D bakers yeast. Since many Americans are not meeting their needs for this vitamin, this will […]
Sep 4, 2012
NewsLallemand Mexico at Mexipan 2012Carlos Aguirre, General Manager of Lallemand Mexico and President of Anpropan, the industry group responsible for the Mexipan show, inaugurated Mexipan 2012, the second most visited Bakery Expo in Latin America. With more than 200 exhibitors and 27,000 visitors from Mexico and 40 countries, Mexipan 2012 had a great impact in the Baking Industry: conferences, […]
Aug 29, 2012
NewsLallemand opens new Technical and Distribution CenterLallemand announces the opening of its new Technical & Distribution Center located in Anjou (Montreal), Quebec that will house the baking development and analytical laboratory facilities, technical, sales and distribution personnel. This 21,000 square foot facility offers a testing and training environment for customers and provides support for customer applications and longer-term development projects. The […]
Jul 25, 2012
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