From the mid 1970s, Lallemand has stood out as an innovative company. Many of the company’s innovations were resounding commercial successes that influenced, even shaped, the evolution of the yeast market.
SOME SIGNIFICANT STEPS
1978/1979
Start of production and sales of new strains of wine yeast from different wine regions
1981
Another major innovation in the market was liquid yeast. Successful trials with liquid yeast deliveries undertaken in 1975 resulted in liquid yeast being introduced commercially in 1981. Liquid yeast now represents the majority of the fresh baker’s yeast market in North America.
1984
Process automation through development of custom software adapted to Lallemand’s production. Probably the first group to use a PC to control a yeast fermentation plant.
1985
A pioneer first in North America, Lallemand offered bakers yeast fresh yeast in 2 lb (1 kg) blocks wrapped in cellophane, an innovation which resulted in better productivity and improved shelf life.
Introduction of lyophilized malolactic cultures for Champagne.
1987
First to adopt a molecular biology identification technology: DNA fingerprinting of each individual yeast and bacteria strain. No lot would now be delivered until the identity of the strain used was confirmed. That way, customers who add yeast or bacteria strains to their products know they’re using the right strain. Such tests are not possible through classical biochemical techniques. Lallemand was the first to use this technique industrially, which greatly helped to reinforce the credibility of its large variety of yeast strains and consequently contributed to the success of its specialty products
1990
Initial development of the trade marks Levucell and Bactocell for animal probiotic market.
Introduction of the first marked wine yeast strains on the market.
1998
Launch of zinc enriched yeasts “Servomyces” for brewing applications.
2000
Development of the STAR optimal Stomach Acid Resistance for probiotics in capsules. An award-winning enteric-coating technology to protect probiotics against stomach acidity (100% survival) and deliver probiotics alive in the intestine (100% release).
Development of MEX (OptiRED®) and its application to wine. OptiRED® is a unique natural yeast preparation that undergoes a specific refining process resulting in a high level of polyphenol-reactive yeast cell wall polysaccharides. OptiRED® is used at the beginning of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines.
2001
Development of the trade mark Probiocap, a patented micro-encapsulation technology for an improved survival of probiotics in stressful conditions such as gastric acidity, compression (during tablet manufacturing process), heat shock (up to 50 °C)
2002
Development of Go-Ferm, a natural yeast nutrient to avoid sluggish and stuck fermentations. Go-Ferm is specific inactive yeast produced through a unique yeast biomass process fine-tuned to obtain high levels of certain essential vitamins, minerals and amino acids required for healthy yeast fermentations in wine applications.
2004
Development of inactive yeast rich in glutathione and its applications to wine (OptiWHITE®). OptiWHITE® is a specific inactivated yeast with high antioxidant properties. Its application in white wines is patent pending.
Development of direct inoculation Malolactic cultures, which are more resistant to lower pHs.
2005
Development of sequential inoculation process of oenological yeasts (non-saccharomyces followed by saccharomyces) for better simulating natural fermentation processes and optimizing taste and aroma.
Development of the proprietary YSEO (Yeast Security & Optimization) process, which optimizes the reliability of alcoholic fermentation and reduces the risks of fermentation problems and sensory deviations. The YSEO process produces naturally selected yeasts from the growth phase to the drying phase, which results in yeasts that are better adapted to current winemaking practices.
2006
Preparation of novel stabilized liquid yeast to improve the fermentation performance and shelf-life of yeast uses in fuel ethanol applications.
2007
Development of first specific inoculants for sugarcane silage.
Development and validation of the Titan concept, which entails micro-encapsulated beads to improve resistance of yeast to pelletization for animal feed applications.
2008/2009
Introduction of bakers yeast naturally rich in vitamin D. http://vitamind.lallemand.com/
Bactocell® – The 1st probiotic approved in Europe for aquaculture
