Back in 1938, Lallemand’s founder stated that “cooperation spells success.” Those words, which are just as true today, embody our belief that that world-class innovation cannot be achieved without working side-by-side with public and private research centres, educational institutions, renowned application schools, and independent third-party experts.

Much of Lallemand’s research and development is conducted through a combination of external partnerships and internal projects. At any given time, we are engaged in dozens of international collaborations: our initiatives range from fundamental research to more specific, applied development streams.

Today, Lallemand works with more than 200 partners from 25 countries. Some of our key collaborators in Canada include Concordia University, McGill University, and the research centres of Agriculture and Agri-Food Canada. Other significant partnerships outside of Canada include INRAE (National Research Institute for Agriculture, Food and Environment) in France and Versuchsanstalt der Hefeindustrie at the Berlin Technical University in Germany.

Lallemand also has many specialized laboratories around the world, which aim to further develop applied product research and ensure we deliver outstanding value to our customers and partners.

RESEARCH CENTRES - NORTH AMERICA

National Research Council Canada
(Montréal, QC, Canada)

  • Yeast production process optimization
  • Molecular biology
  • Brewing applications laboratory
  • Human nutrition and health applications laboratory (Rosell® Institute for Microbiome and Probiotics)
  • Biofuels & Distilled Spirits laboratory
  • Bio-Ingredients laboratory
  • Strain collection

Lallemand Plant Care Saskatoon R&D
(Saskatoon, SK, Canada)

  • Research & Development laboratory
  • Support/improvement of Gram-negative bacteria production and formulation
  • Application test development

Mascoma
(Lebanon, NH, USA)

  • Molecular biology
  • Metabolic engineering and protein production
  • Bioprocess development
  • Analytical service centre
  • Biofuels and distilled spirits applications

Forage Center of Excellence, Miner Institute
(Chazy, NY, USA)

  • Animal Nutrition Applications laboratory

Montréal Technical Centres
(Montréal, QC, Canada)

  • Bakery applications laboratory
  • Bio-Ingredients (food) applications laboratory

RESEARCH CENTRES - SOUTH AMERICA AND ASIA

Lallemand Plant Care Patos de Minas R&D
(Patos de Minas, MG, Brazil)

  • Support/improvement of solid-state fungus production and formulation
  • Application tests development

AIT Application Center Buenos Aires
(Buenos Aires, Argentina)

  • Industrial applications in bread, flour milling and cake

AIT Application Center Curitiba
(Curitiba, PR, Brazil)

  • Industrial applications in bread, flour milling and cake

CerealTech Bakery Applications
(Singapore)

  • Industrial bread and cake applications

RESEARCH CENTRES - EUROPE

Lallemand Blagnac Competence Centre
(Toulouse, France)

  • Microorganism bioprocesses (fermentation, downstream process, and formulation) optimisation
  • Continuous improvement process and industrial transfer preparation
  • Selection, characterization, and production process development for bacteria, yeast, and yeast fractions for oenology

Ruminant Center of Excellence, Animal Nutrition Applications Laboratory Theix
(Theix, France)

  • In vivo application trials in collaboration with the Herbipôle Experimental unit
  • Conventional, germ-free, and SPF rodent models - Level 2 biosafety facility
  • Strictly anaerobic culture methods - Level 3 biosafety Lab
  • In vitro fermentation models

Yeast Fraction Laboratory, Toulouse Biotechnology Institute
(Toulouse, France)

  • Biochemical and biophysical characterization of yeast fractions
  • Microscopic imaging of yeast

AIT Bakery Ingredients Innovation Center
(Paris, France)

  • Industrial applications in bread, flour milling, pasta, and cake

Biofilm Center of Excellence, INRAE
(Jouy en Josas, France)

  • Characterization, modelisation and functional understanding of positive biofilms
  • Phenotyping of beneficial microorganisms

Colombelles Labs
(Colombelles, France)

  • Classical (non-GM) fungi strain development
  • Solid state fermentation (SSF) production process development for microorganisms

Swine application Center
(La Landec, France)

  • Zootechnical experimental station for applied research in piglet

Dairy, Meat and Plant-based Application Laboratory
(Rennes, France)

  • Strain screening and characterization
  • Finished product models and application trials

Sciences for Oenology, INRAE
(Montpellier, France)

  • Wine yeast selection and optimization
  • Wine yeast and yeast fractions’ physicochemical interactions with wine compounds of interest

Institut Universitaire de la Vigne et du Vin, University of Burgundy
(Dijon, France)

  • Metabolomic approaches for yeasts, bacteria, yeast fractions characterization
  • Characterization of SYD towards wine oxidative stability

Aquapharm Marine Strain collection of yeasts, bacteria and fungi
(Oban, Scotland, UK)

  • Strain maintenance and screening

Competence Centre for Food and Fermentation Technologies
(Tallinn, Estonia)

  • Yeast derivative production processes optimization
  • Yeast-derived bioactive compounds research

Lallemand Innovation Center Netherlands
(Breda, Netherlands)

  • Bakery applications
  • Bio-ingredients food applications

Lallemand Biologicals GmbH
(Wismar, Germany)

  • Support/improvement of solid-state fungus and bacteria production and formulation

Evolva
(Basel, Switzerland)

  • Molecular biology
  • Analytical service centre
  • Flavors & Fragrances, Personal Care and Health Ingredients technical support and product development