What's new at Lallemand?

A new international packaging design is being introduced for the Instaferm® brand of instant dried yeast from Lallemand. The new logo, which incorporates a rooster and the rising sun, is actually based on the one originally used by Lallemand as a logo on its yeast and baking ingredients in the 1920's and 30's and, in a 'modernized' way, in the 60's and 70's . Multiple languages will facilitate its utilization in the more than 23 countries, where the product is currently sold in, and its introduction into many more of the world’s markets.

June 23, 2010: Improved instant dry baker's yeast made possible by the use of glycerol

Our R&D group is completing the development an instant dry yeast with superior performance. This achievement has been made possible at the pilot scale by using the same technology that is behind the successful Stabilized Liquid Yeast used for fuel ethanol applications in Lallemand Ethanol Technology division. This unique process led to a patent application in June 2006 and is based on the use of glycerol as a stabilizing and performance-enhancing agent. After successful pilot trials the group is working on scaling up the process and we are seeking bakery partners to help us validate this new product.

June 21, 2010: Study shows bread made with Lallemand VitaD bakers yeast is as bioavailable as a vitamin D supplement

A study led by Professor Christel Lamberg‐Allardt from Helsinki University aimed to evaluate the bioavailability of vitamin D from bread baked with vitamin D2 (ergocalciferol) containing baker’s yeast, using 25 μg (or 1000IU) as the daily dose. Results showed that bread baked with vitamin D2 containing yeast had an equal effect on vitamin D (S‐25‐Hydroxyvitamin D) serum level as vitamin D2 supplement.

Appointment Notice - Lallemand appoints Caroline Fortin, as Sales Manager for the Quebec and Atlantic Provinces

Montreal, Canada, May 20, 2010 - Lallemand is pleased to announce the appointment of Caroline Fortin as Sales Manager for the Quebec and Atlantic Provinces of our North American Baking Division.

Mrs. Fortin is based in Montreal, Quebec, providing market sales representation to one of the organization’s top Canadian markets. With an outstanding track record of success in the baking industry, Mrs. Fortin also competed in an International Baking Competition as part of the Canadian Bakery Team in 2004.

With in-depth industry knowledge, baking experience and key customer contacts, Mrs. Fortin will now be responsible for the development and execution of the company’s strategic baking sales efforts across all channels in the Quebec and Atlantic Provinces.

Mrs. Fortin holds a baking degree from the "Institut de tourisme et d'Hotelerie du Quebec" and she is a third generation baker.She has worked in the baking industry since 1996. And since 2005 at Lallemand, first as a Test Baker at our Bake-Lab (Lallemand Baking Solutions) and thereafter as Technical Sales Representative for the Quebec region.

We look forward to Mrs. Fortin’s contribution to the North American Baking Division and we wish her the best possible success in her new role.

March 2010: Lallemand offers its industrial capability and expertise in bacteria production to customers looking for a partner in production.

With ICHQ7A, GMP, ISO 9001, HACCP and FAMI-QS certifications, Lallemand is the partner best placed to meet your requirement in bacteria production. From R&D up to final product formulation and packaging, Lallemand Manufacturing Services can help you with production of bacteria strains for feed, food, dietetic supplements as well as pharmaceutical grade products.

Institut Rosell-Lallemand enriches its probiotic portfolio with the acquisition of LAFTI® business from DSM Food Specialties

Montreal, Canada, March 5, 2010 - Institut Rosell-Lallemand announces today completion of the acquisition of LAFTI® for dietary supplements business from DSM. LAFTI® is a recognised range of probiotic strains with targeted health benefits, supported by strong scientific and clinical evidence. For Institut Rosell-Lallemand, LAFTI® represents an excellent asset to its existing portfolio of quality probiotics targeting specific health segments such as gut health, immunology, women’s and children’s health. DSM Food Specialties retains the dairy portion of LAFTI® business through a licence agreement, reflecting the company’s strategy to concentrate on food and beverage probiotic applications.

LAFTI® probiotic strains have been developed and documented by DSM as a result of an extensive scientific research program. Their documented benefits cover different areas of immunity, healthy digestion and vitality level. They have been marketed for 6 years around the world, in both dietary supplements and dairy applications, with excellent track-record of safety, efficacy and recognition from key scientific experts. They have excellent safety, stability and survival properties, enabling optimal delivery of active probiotics to the gut, their site of action. LAFTI® probiotics are suitable for a range of dietary supplement formats, such as hard gel capsules, tablets or soft gels. Their high concentration and excellent survival and stability properties enable a variety of formulations: alone or in associated with prebiotics, minerals, vitamin, or other healthy ingredients.

Olivier Clech, Vice President for Lallemand Human and Animal Nutrition comments : “DSM LAFTI® range of probiotic strains benefits from an excellent reputation and is endorsed by strong scientific and clinical back-up. Over the years, DSM has developed major partnerships with key players of the health and food industry as well as recognized scientific opinion leaders. The quality and reputation of these strains fits perfectly in our own probiotic portfolio, complementing it with new species, such as Bifidobacterium animalis lactis and offering novel areas of applications such as sport health and athletes recovery.”

LAFTI® L10 is a probiotic of dairy origin, documented for its apparent immune enhancing properties,. L10 has shown in a human trial on 285 subjects benefits in reducing cold and flu symptoms and reduced use of medication. Another study showed that L10 apparently restores suppressed immune functions in fatigued athletes as evidenced by biomarkers.

There is a patent pending for the application of the LAFTI® strains in the reduction of the impact of winter infections in healthy adults.

Lallemand and DSM Food Specialties are committed to making the transition as smooth and simple as possible. Lallemand is committed to providing customers the same excellent service and support that they have come to expect with LAFTI®.

The Innovations Seminar is pleased to announce that our Guest Speaker this year is Dr. Michael Holick, the leading expert on vitamin D, who has studied vitamin D for over 30 years. Through his research, we know that every human cell type has a receptor for vitamin D. Our bodies’ need for this vitamin goes much further than just bone health. Increasing vitamin D intake can treat, prevent, and even reverse a number of common ailments from high blood pressure to back pain; lessen the symptoms of chronic conditions such as diabetes and arthritis; and prevent infectious diseases, including H1N1.

	Michael F. Holick, PhD, MD, is the director of the General Clinical Research Unit and professor of medicine, physiology, and biophysics at Boston Medical Center. He has been quoted in The New Your Times, Newsweek, Men’s Health, AARP, and Scientific American.
	Wendy Dahl, PhD, is an Assistant Professor at the University of Florida. Her research has focused on issues of nutrient fortification, particularly the diets of vulnerable populations such as the elderly. Dr. Dahl will present on the potential of bread as a widespread food source of vitamin D in North America.

A special ending to part one of the seminar will be a round table discussion.

Part 1: The Vitamin D Solution
1:30 pm – 1:40 pm	Welcome and Introductions
	Gary Edwards, President, Lallemand/American Yeast
1:45 pm – 2:50 pm	The Vitamin D Solution
	Dr. Michael Holick, Director, General Clinical Research Unit, Boston Medical Center
2:55 pm – 3:25 pm	Baked Goods: A Good Source of Vitamin D
	Dr. Wendy Dahl, Assistant Professor, University of Florida
3:30 pm – 4:00 pm	Round Table Discussion
	Dr. Dennis T. Gordon, Professor Emeritus North Dakota State University Participants: Dr. Michael Holick and Dr. Wendy Dahl

Part 2: North American Baking Industry Update
4:05 pm – 4:30 pm	Product Trends
	Jennifer Barnett Fox, Senior Associate Editor, Baking & Snack Magazine
4:35 pm – 5:00 pm	Ingredient Developments
	Jan van Eijk, Ph.D., Research Director, and Thomas Serouart, Development Manager, Lallemand Baking Solutions
5:00 pm	Reception
	Drinks and hors d'oeuvres

Space is limited to 106 attendees. Register Here

Registration deadline is February 23, 2010.

For more information please call 901-353-3480 or email baking@lallemand.com

October 3rd, 2009: Bread Now an Important Natural Dietary Source of Vitamin D

Bakers visiting IBA (World Bakery Exhibition) in Düsseldorf are told "Bread Now an Important Natural Dietary Source of Vitamin D" as New Angus Reid survey reveals UK consumers’ thoughts on vitamin D

Düsseldorf, Germany - A new survey, conducted in UK last week by Angus Reid Strategies for Lallemand reveals that 69% of UK consumers (compared with 76% of American respondents in an earlier survey) believe that vitamin D plays a great-to-moderate role in maintaining or improving their health while only 1% believe it plays no role. These same respondents identify cod liver oil as the most common food source of vitamin D, followed by milk, salmon, egg and cereals.

This Angus Reid survey of 2002 persons across the UK offers a peek into their awareness of vitamin D and preferences for bread:

Lallemand is introducing during this week at IBA its bakers yeast naturally rich in vitamin D. Helping to satisfy consumers’ natural ingredients and vitamin D needs, Lallemand has made all its bakers yeast a natural source of vitamin D and soon plans to do the same worldwide, wherever it operates.

"Bread is one of the basic foods consumed daily by most North Americans, Europeans and South Africans and yeast is a key ingredient in the production of bread. Lallemand supplies over 25% of yeast used by bakers in North America and significant percentages in the most of continental Europe and even higher in South Africa. We believe this simple process improvement has therefore resulted in a significant percentage of all breads and yeast leavened goods becoming new natural sources of vitamin D at a time when the importance of this sunshine vitamin D is being increasingly recognised by health professionals, public health officials and the general public. We hope all bakers and dieticians will help publicize to their consumers and the general public this new natural and vegetarian source of vitamin D. Bread made with our yeast can now probably become as important a dietary source of vitamin D as milk for many adults and we hope this fact will be recognized by dieticians and all consumers" says Lallemand CEO Jean Chagnon.

September 24th, 2009: Lallemand Bread - a Natural Dietary Source of Vitamin D

Angus Reid Survey reveals American consumers’ thoughts on Vitamin D as Lallemand introduces its bakers yeast naturally rich in vitamin D to the dieticians of Canada at their association’s conference in Moncton today.

Montréal, Canada - A new survey, conducted in the USA by Angus Reid Strategies for Lallemand during the third week of September, reveals that three quarters (76%) of American consumers responding to the survey believe that vitamin D plays a great-to-moderate role in maintaining or improving their health while only 1% believe it plays no role. These same respondents identify milk as the most common food source of vitamin D, followed by yogurt, orange juice and cereals.

August 31th, 2009: BACTOCELL®: the First Probiotic Authorized for use in Aquaculture in the European Union

Blagnac, France - Lallemand Animal Nutrition is pleased to announce that the European Standing Committee on the Food Chain and Animal Health has voted for the authorization of its probiotic, Bactocell® (lactic acid bacteria strain Pediococcus acidilactici CNCM MA18/5M), for use as a zootechnical feed additive in salmonids and shrimp. Bactocell therefore becomes the first probiotic authorized for such use in aquaculture in the European Union. This authorization is based on the recognition of the quality and safety (QPS status) as well as the efficacy of Bactocell in beneficially enhancing salmonid and shrimp production.

August 24th, 2009: Lallemand Baker’s Yeast Now a Natural Source of Vitamin D

Montréal, Canada - Lallemand offers all its bakery customers yet another way to help improve the "healthy appeal" of baked goods with making its line of baker's yeast a natural and vegetarian source of vitamin D.

Lallemand/American Yeast a few years ago, responding to the increasing scientific studies regarding the benefits of vitamin D, developed a (patent pending) process to convert the sterols in the yeast to Vitamin D while allowing our yeast to keep its leavening and flavour contributions intact.

As of August 20th all our North American plants are equipped such that all our yeasts (fresh cream, fresh compressed and instant dried yeast) are now produced with this process making baked goods leavened with our yeasts already naturally richer in Vitamin D content, this at no extra cost for the bakeries. So, for example, in formulas using 1% Lallemand/Instaferm dry yeast, 3% Lallemand/ Eagle compressed yeast or 5% Lallemand/ American cream yeast, 100 g of bread or baked goods will provide 25 IU or 6.25% of the recommended daily intake of vitamin D.

We also offer a special 'VitaD Plus' instant dried yeast, which contains especially high levels of vitamin D. With the addition of 'VitaD Plus' yeast, all baked goods can even naturally become "excellent" sources of vitamin D.

With any Lallemand baker's yeast, all baked goods become natural and vegetarian sources of vitamin D and depending on levels of yeast used can become 'good' or 'excellent' sources.

July 16th, 2009: Acquisition from Cie des Levures Lesaffre of the company GB Ingredients Ltd (GBI)

Montréal, Canada - Lallemand is pleased to announce the completion today of the acquisition from Cie des Levures Lesaffre of the company GB Ingredients Ltd (GBI). GBI operates a yeast business in the UK and Ireland from its factory based in Felixstowe. The Felixstowe yeast plant is one of only two existing bakers’ yeast plants in the UK and is also the largest one, with capacities to produce bakers’ and distillers’ fresh cream and compressed yeasts as well as instant dry yeast for the European and world markets.

This acquisition, which follows the acquisition of the GBI businesses in Spain and Portugal last month, gives Lallemand as significant a presence in Europe as in North America. Combined with its leading positions in Southern Africa and in Specialty yeast markets, these recent acquisitions underline Lallemand’s commitment to investing in the ongoing development of world yeast markets.

August 5th, 2009: Lallemand Inc. acquires Lake States Yeast Company

Montréal, Canada - Lallemand Inc. is pleased to announce the completion of the acquisition of Lake States Yeast Division from the Wausau Paper Group. Lake States Yeast is a leading producer of inactivated torula yeast operating in Rhinelander (Wisconsin, USA).

Lake States Yeast LLC will operate as a separate unit within Lallemand, but its product portfolio will be integrated in the Lallemand Bio-Ingredients division complementing the inactive yeasts and yeast extracts produced in Montreal (Canada), Salutaguse (Estonia) and Grenaa (Denmark).

July 16th, 2009: Acquisition from Cie des Levures Lesaffre of the company GB Ingredients Ltd (GBI)

May 29th, 2009: Acquisition of Baker’s Yeast Business in Spain and Portugal

Montréal, Canada - Lallemand is pleased to announce the completion of the acquisition from AB Mauri of the GBI (ex DSM) baker’s yeast business in Spain and Portugal as well as of the AB Mauri yeast plant located in Setubal (south of Lisbon).

This acquisition gives Lallemand a major presence, with experienced teams and leading brands, in the Iberian baker's yeast markets and capacity also eventually to compete more effectively in the French market as well as in the world dry yeast markets.

November 27rd, 2008: Lallemand and Biostime launch Biostime France, a joint-venture dedicated to the marketing in China of probiotics made in France

Blagnac, France – Lallemand SAS, a leader in probiotics applications, and Biostime Inc., a Chinese company dedicated to human nutrition based in Guangzhou, have joined forces to offer to the Chinese health market premium probiotics developed and produced in France. The long-term relationship between the two players is strengthened today with the creation of the joint venture Biostime France. Lallemand brings its expertise in the research, development and production of probiotic bacteria, while the Chinese company is responsible for the products’ marketing and distribution in China, through a network of around 60 sales offices selling to 10,000 pharmacies, 4,000 specialty baby stores and 1,000 supermarkets.

The partnership between the two companies was initiated in 2000 through a licensing agreement for the distribution of “Biostime Probiotic Sachet for Children”. The product was registered in China in 2002, and since then, its sales have increased continuously, with a 20% average yearly growth, soon expected to reach 100 million sachets. It is today the number one probiotic product for children in China. Biostime probiotic sachets are produced by Lallemand under GMP conditions in its bacteria production plant located near Aurillac, in the center of France.

Biostime France is the continuation of this successful partnership. The joint venture is based in Blagnac (France) and equally owned by Lallemand SAS and Biostime Inc. Olivier Clech, Vice President of Lallemand Human and Animal Nutrition division is President of Biostime France. The joint venture will export to China quality probiotics developed and produced by Lallemand in France. The products will be distributed to the Chinese health market by Biostime. Biostime France will own the Intellectual Property, trademarks and formulations of all the products sold on the Chinese market.

Fei Luo President of Biostime Inc. explains: “Based on the success of our children product, we plan to target the adult and senior health market with new products currently under registration. The first product expected to hit the market in the coming months is a probiotic clinically documented to benefit patients suffering Irritable Bowel Syndrome, a functional gastro-intestinal disorder that affects up to 10% of the Chinese urban population.”

Olivier Clech, President of Biostime France commented: “Biostime and Lallemand were the first to introduce probiotics dietary supplements in China and have contributed to raise awareness for the probiotic concept thanks to high quality products. Today, we leverage our position in China to introduce well documented probiotic products that target specific health conditions.”

October 23rd, 2008: Acquisition of Vitec Nutrition Ltd.

Montréal, Canada / Auckland, New Zealand - Lallemand recently completed the acquisition of Vitec Nutrition Ltd., an animal nutrition company based in Auckland, New Zealand. Vitec has today 11 employees, offering 40 years of combined skills in technical sales to the New Zealand animal feed sector. Chris Whalley, who co-founded Vitec in 1997, will remain as Managing Director.

From its Auckland Head Office, Vitec supplies a major proportion of New Zealand's compound feed industry with yeast, mineral and vitamin premixes, palatants, organic minerals, by-pass fats and other nutritional components aimed predominantly at the ruminant sector.Vitec is also well represented in sales to home milling, pig and poultry farmers.

Vitec will be a solid platform from which to promote our yeast and bacteria solutions for animal nutrition and health in New Zealand first, and other countries in the region in the future.

February 29th, 2008: Acquisition of Verdera Oy

Montréal, Canada / Espoo, Finland - We are proud to announce that Lallemand acquired Verdera Oy in the early days of February.

Verdera Oy is a finnish company specializing in sustainable biological solutions for the forestry, horticulture and turf grass segments: they develop, manufacture and market bio-pesticides and growth stimulants for plant care uses. They export the products to more than 15 countries all over the world, primarily in Europe, North America and Asia.

February 22nd, 2008: Creation of Lallemand Pharma International

Montréal, Canada / Lugano, Switzerland - We are pleased to announce that Lallemand Pharma International AG (LPI - Switzerland), a new affiliate of Lallemand dedicated exclusively to the clinical studies, registrations, marketing and sales of pharmaceutical products, was created in the early days of February. It acquired the business and intellectual property rights of the drug sold under the brands Ismigen and Immubron in various countries around the world. Istituto Pirri, the original owner, still remains a partner and shareholder of LPI.

The primary objective of LPI will be to develop and sell a range of bacterial lysates (Ismigen, Immubron, Bromunyl) that Lallemand has been producing at its St Simon facility for the last 15 years. The specificity of Lallemand's lysates is that they are produced from a complete range of inactivated pathogenic bacteria that undergo a mechanical lysis. This original and unique process gives the drug a far stronger immunogenic power than other lysates presently on the market. They target respiratory infections, which are currently developing and believed to become a major cause of disease by 2020.

For now Ismigen is sold in Italy, Portugal, Mexico, Uruguay and Chile, and is under registration in a few other counties. As far as 2008 is concerned, the priority countries to develop will be Ukraine and CIS countries, South America, Turkey and India.

What's new?

July 15, 2010: Instaferm®: New international packaging design for Instaferm brand of dry baker’s yeast from Lallemand

June 23, 2010: Improved instant dry baker's yeast made possible by the use of glycerol

June 21, 2010: Study shows bread made with Lallemand VitaD bakers yeast is as bioavailable as a vitamin D supplement

Appointment Notice - Lallemand appoints Caroline Fortin, as Sales Manager for the Quebec and Atlantic Provinces

March 2010: Lallemand offers its industrial capability and expertise in bacteria production to customers looking for a partner in production.

Institut Rosell-Lallemand enriches its probiotic portfolio with the acquisition of LAFTI® business from DSM Food Specialties

October 3rd, 2009: Bread Now an Important Natural Dietary Source of Vitamin D

September 24th, 2009: Lallemand Bread - a Natural Dietary Source of Vitamin D

August 31th, 2009: BACTOCELL®: the First Probiotic Authorized for use in Aquaculture in the European Union

August 24th, 2009: Lallemand Baker’s Yeast Now a Natural Source of Vitamin D

July 16th, 2009: Acquisition from Cie des Levures Lesaffre of the company GB Ingredients Ltd (GBI)

August 5th, 2009: Lallemand Inc. acquires Lake States Yeast Company

July 16th, 2009: Acquisition from Cie des Levures Lesaffre of the company GB Ingredients Ltd (GBI)

May 29th, 2009: Acquisition of Baker’s Yeast Business in Spain and Portugal

November 27rd, 2008: Lallemand and Biostime launch Biostime France, a joint-venture dedicated to the marketing in China of probiotics made in France

October 23rd, 2008: Acquisition of Vitec Nutrition Ltd.

February 29th, 2008: Acquisition of Verdera Oy

February 22nd, 2008: Creation of Lallemand Pharma International


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