Blogs
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BACTOCELL® DRINK is now authorized in Europe as a feed additive for swine and poultryMay 15th, 2013
Lallemand Animal Nutrition is pleased to announce that its lactic acid bacteria Pediococcus acidilactici MA 18/5M is now authorized by the European Commission for use in drinking water for weaned piglets, pigs for fattening, laying hens and chickens for fattening (Regulation (EU) No 413/2013 )(1). The water soluble formulation of this key probiotic is now [...] [+]
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LEVUCELL® SC authorized in Canada for HorsesMay 10th, 2013
Blagnac (France) – Lallemand Animal Nutrition is pleased to announce that its live yeast strain Saccharomyces cerevisiae CNCM I-1077 is now registered by the Canadian’s Food Inspection Agency for use in horse feed, “to improve feed digestibility”. The registration is for both LEVUCELL®SC20 and LEVUCELL®SC 10ME (the micro-encapsulated form used in pelleted feeds). The approval [...] [+]
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Enter our Fresh is Best Competition!May 8th, 2013Enter our Fresh is Best Competition Enter our Fresh is Best competition and stand a chance to WIN 3 Foodbev Seta Accredited Anchor Bakery training courses. The post Enter our Fresh is Best Competition! appeared first on Anchor Yeast. [+] |
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On April 4th, over 70 animal feed and nutrition specialists from 16 European countries gathered in Vienna for a “Dairy Technical Seminar”. This event, which took place in Lallemand’s yeast plant facility, innovated with a balanced mix of high quality scientific lectures from world experts of dairy nutrition and practical workshops. Attendees enjoyed the workshops [...] [+]
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Lallemand Animal Nutrition at VIV ASIA 2013April 24th, 2013
Lallemand Animal Nutrition was present as exhibitor during VIV trade Show held at Bangkok from 13th till 15th March 2013. The show was an event for Lallemand to exhibit the latest developments from Lallemand in Poultry , Swine and Aquaculture segment. Lallemand has been growing at fast pace in Asia and the product performances are [...] [+]
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New studies demonstrating the benefits of BACTOCELL®on Laying Hens, Duck and Broilers performances seen at Annual French Poultry Research CongressApril 24th, 2013
During the last Poultry Research Days (“Journées de la Recherche Avicole”) in La Rochelle, poultry nutrition was again a key issue, particularly in the actual context of high inputs prices. The studies presented by Lallemand Animal Nutrition attracted much interest from the participants, showing that BACTOCELL®, a natural and registered probiotic solution, can help improve [...] [+]
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Opening of the Monogastric Center of Excellence.April 22nd, 2013
The 9th April 2013, marked the official opening of Lallemand Animal Nutrition new research unit: The Monogastric Center of Excellence (MCE). Fruit of a long-term partnership between Lallemand Animal Nutrition and the University of Nottingham, the MCE offers the Company an experienced technical and human platform whose recognised expertise in monogastric research strengthens the company’s [...] [+]
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Scientific Opinion on the safety and efficacy of Lactobacillus brevis (DSM 23231), Lactobacillus buchneri (DSM 22501), Lactobacillus buchneri (NCIMB 40788—CNCM I-4323), Lactobacillus buchneri (ATCC PTA-6138) and Lactobacillus buchneri (ATCC PTA-2494) as silage additives for all species Click here: http://www.efsa.europa.eu/fr/efsajournal/pub/3168.htm. [+]
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Lallemand Bio-Ingredients presents at AACC International 2013 Milling & Baking Division Spring Technical ConferenceApril 16th, 2013
On April 11, Lallemand Bio-Ingredients participated at the AACC International Milling & Baking Division Spring Technical Conference in Phoenix. The theme covered for the 2013 edition was Myth Busters: Using Science and Technology to Understand the Industry and attracted more than 70 participants. Jacinthe Côté, Scientific Advisor at Lallemand Bio-Ingredients, gave a presentation on the [...] [+]
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LALSIL® additives for grass silage preservation now available for low volume applicationsMarch 29th, 2013
Blagnac (France) – Good quality silage is synonymous of limited loss and preserved nutritive values, two main objectives in today’s high input context. Because all silages are different, Lallemand Animal Nutrition offers the first range of crop-specific silage additives, developed and tested with leading agricultural institutions. Today, to answer the evolution of harvesting practices, the [...] [+]
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Blagnac (France) –Lallemand Animal Nutrition confirmed its commitment to swine research and in particular its focus on sow nutrition in peri-partum, with two innovative studies presented at the latest ‘Journées de la Recherche Porcine’ (swine research days) in Paris, a major event for the pig industry to stay abreast of swine research. The first study [...] [+]
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40 years of yeast production in our Grenaa plantFebruary 27th, 2013
The Lallemand Bio-Ingredients Grenaa production facility in Denmark celebrates 40 years of yeast production. In 1973 a yeast plant was established to meet bakery needs of Denmark and the neighboring countries. After the acquisition of the Grenaa Yeast Factory in 2007, Lallemand has been continuously investing in the plant to further increase its capacity, making [...] [+]
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Recognition by the DLG of L. buchneri 40788 (LALSIL® FRESH) efficacy to improve silage aerobic stabilityFebruary 8th, 2013
German organisation DLG (Deutsche Landwirtschafts Gesellschaft), a leading expert organisation in the agricultural and food sectors, has granted Lallemand Animal Nutrition’s silage additive LALSIL®Fresh a certification that recognises its ability to “ improve silage aerobic stability”. DLG certificates are internationally regarded for their independence and high level of evidence. The certificate was officially received in [...] [+]
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Congratulations to our bread machine winner!December 15th, 2012Congratulations to our bread machine winner! A big congratulations to Lucia for winning the Anchor Yeast bread machine competition. The promotion ran over a 2 week period between 26 November and 10 December 2012. All Lucia had to do was enter, and now she is the happy owner of a fantastic bread maker. Happy Baking [...] The post Congratulations to our bread machine winner! appeared first on Anchor Yeast. [+] |
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Book now for the Loafing Around Baking and Cooking SchoolNovember 25th, 2012Loafing Around Baking and Cooking School - A dream come true! There is something undeniably special about freshly baked “home-made” bread and if you love to bake or cook then Loafing Around Baking and Cooking school is a dream come true! At Loafing Around all are welcome to attend the hands-on courses. We certainly cater [...] The post Book now for the Loafing Around Baking and Cooking School appeared first on Anchor Yeast. [+] |
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Bakers Forum – Current IssueNovember 25th, 2012Bakers Forum The Bakers Forum is dedicated to the age-old art and science of baking. All who are interested in baking are welcome here – hand bakers, bread machine bakers, sourdough bakers, whole grain bakers, etc. This is a place to learn about baking, share experiences and have fun. We hope that you will make [...] The post Bakers Forum – Current Issue appeared first on Anchor Yeast. [+] |
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Lallemand wishes to honour the memory of Donald Van Horn, and recognize and promote the academic achievements of outstanding graduate students in the Faculty of Agricultural & Environmental Sciences at McGill University. Therefore, the company has created an endowment to fund an award for doctoral students for the best Ph.D. thesis in the Faculty in [...] [+]
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Happy Vitamin D Day!November 6th, 2012
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 [...] [+]
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Happy Vitamin D Day!November 2nd, 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 rays. However latitude [...] [+]
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Congratulations Anchor Yeast Soccer Team!October 23rd, 2012Congratulations Anchor Yeast Soccer Team! Anchor Yeast is proud to announce that our soccer team won the last 32 knockout tournament 2012. The final was played 6 October 2012 at the Langlaagte sportsground between Anchor Yeast and Rusmar with the final score of Anchor Yeast 2 – 1 Rusmar. Well done Guys! The post Congratulations Anchor Yeast Soccer Team! appeared first on Anchor Yeast. [+] |
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Anchor Yeast visits IBA 2012. The Anchor Yeast team recently visited the beautiful city of Munich for the International Baking Exhibition 2012. This event hosted 1250 exhibitors with about 70 000 visitors from 177 countries. Well done team on a successful event!!! The post appeared first on Anchor Yeast. [+] |
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The Organic Trend in BakingOctober 23rd, 2012The Organic Trend in Baking THE BREAD AISLE has seen an explosion of new products with better-for-you claims, including whole grain, natural, no or low trans fats, and organic. These claims are growing sales in segments such as hamburger rolls and English muffins. To compete, breadmakers need to innovate and offer healthy or premium products, or both. Click [...] The post The Organic Trend in Baking appeared first on Anchor Yeast. [+] |
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New Website for Vitamin D YeastOctober 15th, 2012
Lallemand Bio-Ingredients is pleased to announce a new website for Vitamin D rich yeast. Lallemand Vita D® yeast products (Eagle®, Lallemand®, Instaferm®, EngevitaD®, Lalmin®) are non-fortified and vegetarian sources of vitamin D that can enhance the vitamin D content of bread, baked goods, other food products and dietary supplements. Lallemand Bio-Ingredients has two Vitamin D products [...] [+]
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Lake States Yeast Successfully Undergoes Responsible Sourcing AuditOctober 9th, 2012
Lake States Yeast (Rhinelander, WI) has just successfully completed its first SMETA audit. This ethical audit focused on business practices, [...] [+]
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Lallemand Seminar at IBA 2012October 3rd, 2012Lallemand Seminar at IBA 2012 Lallemand hosted a ’Health and Nutrition’ baking seminar during IBA 2012 in Munich, Germany where speakers discussed issues pertinent to the global baking industry. Click here for more The post Lallemand Seminar at IBA 2012 appeared first on Anchor Yeast. [+] |
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Lallemand Seminar at IBA 2012September 27th, 2012
Lallemand hosted a ’Health and Nutrition’ baking seminar during IBA 2012 in Munich, Germany where speakers discussed issues pertinent to the global baking industry. Details of the presentations are noted below: Speaker: Jan Van Eijk – Research Director, Lallemand: Clean labels – for presentation, click here Speaker: Jeannette Rosewall – Business Manager, Anchor Yeast: Salt Reduction [...] [+]
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Lallemand at IBA 2012September 26th, 2012
Lallemand 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. [...] [+]
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The potential of non-Saccharomyces oenology yeastSeptember 14th, 2012
Researchers and industrial wine makers are discovering the extent of the potential of non-Saccharomyces oenology yeast. Selected strains of these [...] [+]
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Lallemand Brewing Yeast Used in the White House!September 14th, 2012
Homebrewing is a growing hobby in North America and, increasingly, around the world. While most brewers are just normal folks [...] [+]
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Lallemand Mexico at Mexipan 2012September 14th, 2012
Carlos Aguirre, General Manager of Lallemand Mexico and President of Anpropan, the industry group responsible for the Mexipan show, inaugurated [...] [+]
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Testing Probiotic in equatorial AfricaSeptember 7th, 2012
Two teams of the Scouts of Balma (France, near Toulouse) were in Africa for a month. A group of 7 [...] [+]
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Lallemand Brewing Yeast Used At The White HouseSeptember 7th, 2012
Last week, information from the White House was released regarding recipes used in production of their homebrewed Honey Ales. In response to inquiries from thousands of homebrewers, the recipes for 2 of the beers were published on an official White House site, and both recipes feature Lallemand Brewing yeast (Windsor and Nottingham) as their yeast [...] [+]
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FDA Increases the Amount of Vitamin D Allowed in Bread and Baked Goods using Vitamin D YeastSeptember 5th, 2012
August 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 [...] [+]
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Lallemand Mexico at Mexipan 2012August 30th, 2012
Carlos 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, [...] [+]
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Bakery Business UnitAugust 20th, 2012Bakery Business Unit The Bakery Specialties Business Unit recently undertook an extensive and critical look at their product and service offering to our customers, and with this process now completed, we have prioritised and further refined our offering to customers, to ensure that their needs are met. We are extremely satisfied with the outcome that [...] The post Bakery Business Unit appeared first on Anchor Yeast. [+] |
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Lallemand opens new Technical and Distribution CenterJuly 26th, 2012
Lallemand 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 [...] [+]
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According to Food Navigator salt and fat reduction and flavour masking are major trends among new products at the IFT 2012 trade show in Las Vegas. Laura Lavallee, area sales manager for Lallemand Bio-Ingredients, explained how yeast autolysates , especially Whole-Lyfe 985A, can be used to reduce sodium in broad range of applications. See the [...] [+]
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Whole-Lyfe™ 985 A has been selected for the 2012 IFT Trend Tours video series in the Evolution of Sodium Reduction Trend Tour. Lallemand Whole-Lyfe™products are developed from primary and/or brewer’s whole cell yeasts. Autolysates function to improve savory flavor, texture and mouthfeel in food products. They are also effectively used for salt reduction. These cost [...] [+]
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American Yeast Corp-Tennessee Completes FSSC-22000 AuditJune 28th, 2012
On 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 [...] [+]
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Salutaguse Yeast Factory is now AIB certifiedJune 27th, 2012
We are very proud to announce that our Salutaguse Yeast Plant in Estonia has achieved a very strong score in its first American Institute of Baking (AIB) audit on the Prerequisite and Food Safety Programs. The certification was very important for us and provides means to further develop our market. Congratulations for Salutaguse team for [...] [+]
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Lallemand at Dietitian of Canada Annual ConferenceJune 20th, 2012
On June 15th, Lallemand/American Yeast and Institut Rosell exhibited at the Sponsor Showcase of the Dietitian of Canada 2012 National Conference held in Toronto (Canada). This gathering of more than 1000 dietitians was the ideal forum to meet the health professionals of Canada and promote our Vita D yeast and various probiotic products. The dietitians [...] [+]
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Caroline Fortin, Lallemand/American Yeast Sales & Distribution Manager for Eastern Canada was appointed as one of the five judges for the first bakery competition organized by the Association des Boulangers Artisans du Québec (ABAQ). The event took place on May 10, during the SIAL Food Canada Exhibition in Montreal. The competition featured 22 bakers, who [...] [+]
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Lallemand wins CTAC 2011 Food Innovation AwardMay 22nd, 2012
Lallemand was nominated the winner of the 2011 Food Innovation Award, announced by Conseil de la transformation agroalimentaire et des produits de consommation (CTAC) on May 10, 2012. The contest was organized by the CTAC, the Association des détaillants en alimentation du Québec, the Centre québécois de la valorisation des biotechnologies, the ministère de l’Agriculture, [...] [+]
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Yeast StressJanuary 31st, 2010 |
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Yeast StarterJanuary 31st, 2010 |
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Yeast PitchJanuary 31st, 2010 |
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Yeast Nutrient or EnergizerJanuary 31st, 2010 |
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Yeast MutationsJanuary 31st, 2010 |
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Yeast MultiplicationJanuary 31st, 2010 |
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Yeast GrowthJanuary 31st, 2010 |
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Yeast Genetics and FlavorJanuary 31st, 2010 |
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Yeast Computer SimulationsJanuary 31st, 2010 |
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Yeast AdaptationJanuary 31st, 2010 |
