•1952-1970
In addition to baker’s yeast, Lallemand expands into the production and distribution of ingredients and products for Canadian industrial, institutional and consumer food markets.
•1970-72
With trade liberalisation, yeast imports into Canada surge threatening local yeast industry.
Lallemand responds by focusing all efforts on the production and marketing of yeasts and a selected items to industrial bakers, divesting of all unrelated activities.
•1972
Initial exports of dry baker’s yeast.
•1973
First production of distiller’s yeast.
•1974
Start of production of wine yeast for Californian markets.
•1977
First major expansion of Montréal Préfontaine plant.
Initial exports of wine yeasts to Europe.
•1981
Second expansion of Montréal Préfontaine plant and start of fresh baker’s yeast export to USA.
•1983
Establishment of permanent European sales office in Toulouse, France.
•1985
Initial production of malolactic cultures for Champagne, supplied by Institut Rosell.
•1986
Acquisition of specialty salts of organic acids producer Macco Organiques Inc., including its production facilities.
•1988
Acquisition of bacteria plant in Aurillac, France, yeast drying facilities in Denmark and the Uvaferm wine yeast business.
•1989
Acquisition of American Yeast, with plants in Baltimore, Maryland, and major expansion of this plant.
