From 1952 to 1989

Our history

•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.