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Institut Rosell History
While Institut Rosell, Lallemand's Human Nutrition and Health
group, forges ahead with exciting innovations in the 21st
Century, we are supported by the deep roots that were laid down
early in the 20th.
Founded in the 1930's, Institut Rosell was originally devoted to dairy
bacteriology. Our orientation towards health products began with
one of the company's first successes: the development of a vaccine
for bovine mastitis in cows in 1932. Institut Rosell was the first
to introduce yogurt to North America in 1933 which was followed
by research and development of cultures for acidophilus milk,
fermented milk, soft cream cheeses, cultured sour creams, and butter. |
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Our long-standing interest in nutritional products began
when Institut Rosell turned its efforts to continuing Metznikoff's Nobel
winning research on the health benefits of probiotics and fermented
dairy products. In the 1940's, we developed a drying process for
lactic ferments for medical uses. Our work in fine-tuning a
vacuum-drying process for frozen cultures led to the development of
a revolutionary new technology - freeze drying - which marked the
end of liquid cultures and the dawn of the modern probiotic era.
With time, our areas of interest multiplied
and broadened. Soon, we would be developing cultures to meet demands in
fields as diverse as the agro-food industry and pharmaceuticals, in
addition to rapidly growing world of human and animal
probiotics. We developed relationships with companies worldwide, including Japan,
Bulgaria, South Africa, Korea, Russia, Ukraine and Poland.
When Institut Rosell and Lallemand Inc.
joined forces in 1998, we increased our ability to innovate and
serve our clients in a fast-evolving industry. With more than 80
employees, and with sales in more than 30 countries, we are still
writing new chapters in Institut Rosell's story.
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