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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 […]
Jun 30, 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 […]
Mar 20, 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!”
Mar 1, 2019
NewsBaking Industry Executive Named President of Lallemand’s North American Bakers Yeast BusinessAudrey St. Onge has been named President & Chief Executive Officer of Lallemand’s North American Bakers Yeast Business. She succeeds Gary Edwards, appointed Senior VP and Special Advisor in 2018. Ms. St. Onge was most recently Senior VP of Operations […]
Jan 10, 2019
NewsFood Fortification with Vitamin DFood fortification is not a new idea, in fact it dates back to the early 1920s, where iodized salt was introduced to combat goiter. Once pure vitamins could be synthesized at an industrial level, food fortification became commonplace in the 1930s and 1940s. Vitamin D food […]
Nov 13, 2018
NewsDoes Bread contain Acrylamide?Defining Acrylamide – Acrylamide is a chemical compound that may be found in baked or fried carbohydrates-containing foods. This compound forms when certain carbohydrate-rich foods are baked or fried at temperatures usually above 120 °C and low moisture. It forms, at least in part, due […]
Nov 6, 2018