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NewsDoes Bread Consumption lead to Gluten Sensitivity?Adhering to a gluten-free diet for alleged health reasons is very fashionable these days and therefore attracts a lot of media attention. This trend of eliminating from the diet all gluten containing cereals, the byproducts of these cereals and products made from these by-products has certainly also contributed to the decline of bread consumption. Defining gluten: Gluten is […]
Oct 29, 2018
NewsCan Bread be made with Yeast?Yeast plays a key role in the baking process. As some misconceptions pertain to the yeast itself, some consumers tend to seek bread marketed as “yeast-free”. The truth is that yeast is necessary to leaven the bread dough. The fermentation is a key process in bread making and yeast is essential for the fermentation process to occur. Fermentation from Yeast is a […]
Oct 25, 2018
NewsDeconstructing Myths about Baking and Bakers 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 trends might influence bread […]
Oct 19, 2018
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