Lallemand Bio-Ingredients was proud to host its 3rd annual seminar in Montreal, held from May 8th-10th in the beautiful Old Montreal. Over 60 participants from more than 8 different countries attended the seminar making this an international event.
The food and BioTech presentations were held simultaneously to allow our customers and distributors to further their knowledge of our activities in both industries.
During the food seminar, an emphasis was placed on increasing the participants’ knowledge of the wide range of food applications of our yeast extracts and inactive yeast and the role they play in salt reduction, emulsification, taste enhancement and flavor donations, among other important value-added aspects. The objective was to demonstrate that Bio-Ingredients products have a large application potential and that we are continuously working towards increasing it through applied research and R&D. Topics on seasonings and snacks, meat applications, soups and sauces as well as vegetarian applications were covered.
In parallel, the seminar held BioTech presentations focusing on the fermentation nutrient ingredients touching on subjects of Nutrients and growth factors in yeast extracts for industrial fermentations, the value-addition of agro-industrial wastes – a road towards sustainable management as well as the development of specialty fermented foods containing probiotics, among others. The BioTech team would like to thank particularly Dr Brar INRS, Dr C.Champagne CRDA , Dr Ray Lam for their lectures.
In addition to the lectures, tours of various facilities including Prefontaine, BRI and Harmonium were interwoven into the program to complement some of the lectures.
We thank all participants for their presence and positive feedback as we are already planning the next one in 2013!
