Innovations

Depuis le milieu des années 1970, Lallemand a su se démarquer comme une entreprise innovante. Beaucoup d’innovations de la société ont été des succès commerciaux retentissants qui ont influencé, même façonné, l’évolution du marché de la levure.

Des étapes importantes

1978/1979   Début de la production et des ventes de nouvelles souches de levures oenologiques obtenues de différentes régions viticoles.

1981             Introduction de la levure liquide sur le marché. Des essais concluants avec des livraisons de levure liquide entrepris en 1975 ont entraîné la commercialisation de ce produit. La majorité de la levure fraîche de boulangerie utilisée en Amérique du Nord est maintenant vendu sous forme de crème liquide.

1984             L’automatisation des processus grâce au développement de logiciels adaptés à la production de Lallemand. Probablement le premier producteur de levure à utiliser un PC pour contrôler un procédé de fermentation de levures.

1985             Lallemand offre en primeur en Amérique du Nord une levure de boulangerie fraîche emballée sous cellophane en bloc de 2 lb (1 kg), une innovation qui a amélioré la productivité et la durée de vie du produit.

1985             Introduction de cultures lyophilisées malolactique pour le Champagne.

1987             Lallemand est le premier manufacturier à adopter la technique d’identification par biologie moléculaire et développer l’empreinte génétique de chaque souche de levure et de bactérie. Cette confirmation d’identité devient conditionnelle à la délivrance des lots produits et offre une garantie aux clients qu’ils utilisent toujours une souche de levure ou de bactérie désirée. Ces tests ne peuvent être effectués par le biais des techniques biochimiques classique et Lallemand est le premier à utiliser cette nouvelle technique à l’échelle industrielle. Cette innovation contribue à renforcer la crédibilité de sa grande collection de souches de levures et, par conséquent contribue à la réussite de ses produits de spécialité.

1990             Le développement initial des marques de commerce Levucell et Bactocell pour le marché des probiotiques destinés aux animaux.

1990             Introduction de la première marque de souche de levure œnologique enregistrée.

1998             Lancement des levures enrichies en zinc « Servomyces » pour les applications de brassage.

2000             Développement du procédé d’encapsulation STAR (STomach Acid Resistance) pour probiotiques optimisé pour résister à l’acide gastrique. Cette technologie qui c’est vu décerner un prix assure la survie complète (100%) des probotiques durant le transit jusqu’à l’intestin.

2000             Développement de MEX (OptiRED®) et son application oenologique. Fabriqué à partir de parois cellulaires de levures, OptiRED® est riche en polysaccharides (mannoprotéines) capable de réagir avec les composés phénoliques du moût. Ajouté en phase de macération, il procure une couleur plus stable et facilite l’atteinte d’un meilleur équilibre entre les tannins et les polysaccharires.

2001             Développement de la marque de commerce Probiocap à partir d’une technologie brevetée de micro-encapsulation qui améliore la survie des probiotiques dans des conditions stressantes (milieu acide, compression mécanique et de choc thermique).

2002             Développement de Go-Ferm, un produit qui permet de prévenir les fermentations trop lentes ou arrêtée. Go-Ferm est un nutriment fait à base d’une levure inactive spécifique produite par un procédé unique qui favorise le développement d’une biomasse riche en vitamines, minéraux et acides aminés nécessaires à une saine fermentation de levures en application oenologique.

2004             Développement d’OptiWHITE®, une levure inactive riche en glutathion et de son application œnologique. OptiWHITE® est une levure inactivée spécifique ayant démontré une forte activité antioxydante. Son application dans les vins blancs est en instance de brevet.

2004             Développement des cultures malolactiques plus résistantes à bas pH pour inoculation directe.

2005             Développement d’un procédé d’inoculation séquentielle de levures œnologiques (non-Saccharomyces suivie par Saccharomyces) pour favoriser les réactions de fermentation naturelles et optimiser le développement du goût et des arômes.

2005             Développement du procédé breveté YSEO (Yeast SEcurity &amp Optimisation) qui stabilise la fermentation alcoolique et réduit les risques de problèmes de fermentation et de défauts organoleptiques. Le procédé YSEO permet de produire des levures sélectionnées naturellement à partir de la phase de croissance jusqu’au séchage, ce qui permet d’offrir des levures qui sont mieux adaptés aux techniques de vinification actuelles.

2006             Préparation d’une nouvelle levure liquide stabilisée permettant d’améliorer les performances de fermentation et la durée de vie des levures utilisées dans l’application de bioéthanol.

2007             Développement du premier inoculant spécifiques pour l’ensilage de la canne à sucre.

2007             Développement et validation du concept de Titan qui implique la micro-encapsulation de la levure pour améliorer sa résistance lors de la préparation d’aliments en granulés pour la nutrition animale.

2008/2009   Introduction de la levure de boulangerie naturellement riche en vitamine D.

2008/2009   Bactocell® devient le premier probiotique approuvé en Europe pour l’aquaculture.

2012             Introduction de la première levure biotechnologique appelé TransFerm. Cette levure produit sa propre gluco-amylase dans la cellule de levure.

2012             Introduction de TransFerm Yield+, une autre levure biotechnologique conçue pour augmenter le rendement en changeant le parcours du glycérol afin de produire moins de glycérol et plus d’éthanol, tout en produisant encore sa propre gluco-amylase.

 

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    1981
    First in North America to focus in liquid yeast production and development

    Successful trials with liquid yeast deliveries were undertaken in 1975, and in 1981 liquid yeast started being introduced commercially in North America, representing today the majority of the North American market

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    1984
    Automatization of production process using custom software

    Probably the first group to use a Personal Computer to control a yeast fermentation plant, Lallemand developed a process automation software adapted to Lallemand’s production

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    1985
    A previously unseen package size is introduced in the baking sector

    A North American pioneer, Lallemand offered fresh bakers yeast in 2 lb (1 kg) blocks wrapped in cellophane, a simple yet well-received innovation, resulting in better productivity and improved shelf life.

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    1985
    Helping winemakers manage malolactic fermentation

    Lallemand was the first to bring freeze-dried (lyophilized) malolactic cultures for the production of the famous French high-quality sparkling wine. As a result of the introduction of these wine bacteria starter cultures to the market, sparking wine producers were able to better manage the malolactic fermentation and the full winemaking process.

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    1987
    Adoption of molecular biology identification technology

    Lallemand was the first to use DNA fingerprinting technique at an industrial level, testing each, single individual yeast and bacteria strain. From that point forward, no lot would be delivered until the identity of the strain used was confirmed. This methodology ensured our customers and partners are using the exact strain they need to use for their products and processes

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    1990
    Introduction of one of the first probiotic yeast and bacteria aimed at the animal nutrition market.

    In 1990 Lallemand brought a new approach to the animal nutrition segment: Levucell® and Bactocell® arrive to the market, true pioneer products in the animal probiotic market. Over the years these solutions gained global acceptance from the market and regulatory bodies, and have been authorized around the globel for various other uses, including food safety application.

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    1990
    Allowing winemakers to properly identify the yeast fermenting their wines

    Lallemand, in close collaboration with France’s National Institute for Agricultural Research (INRA), was the first to introduce in the market a marked wine yeast. As a result of this breakthrough, winemakers were able to check the implantation of the wine yeast during the alcoholic fermentation, bringing higher levels of quality in their wines.

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    1996
    First bacteria for forage aerobic stability application

    Lallemand was the first company to look into the issue of aerobic stability for silage. In 1996 we made history by introducing to the market a very specific lactic acid bacteria (Lactobacillus buchneri NCIMB 40788), representing a major advancement for silage preservation and opening a completely new category for natural silage inoculants. Since that point forwawrd Lallemand kept innovating in the field, bringing new strains to further improve silage aerobic stability.

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    1998
    Naturally improving brewing processes

    With the introduction ABV Servomyces, the first naturally-enriched single-strain yeast used as a biological yeast nutrient, Lallemand’s breakthrough allows brewers around the world (and especially those in Germany, bound by the Reinheitsgebot or “brewing purity law”), to naturally include mineral nutritional elements in their brewing process, without the need of adding salts of any kind

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    2000
    Ensuring probiotics act where they need to

    Another first in the market, in the year 2000 Lallemand developed the STAR optimal (Stomach Acid Resistance) process for probiotics in capsules. STAR Optimal is an award-winning enteric-coating technology that protects probiotics against stomach acidity, ensuring a 100% survival, and guaranteeing a 100% release and delivery of live probiotics in the intestine

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    2000
    Helping winemakers create uniquely full-bodied, smooth and color-stable wines.

    A first in the market, the year 2000 also saw Lallemand developing its unique MEX (Mannoprotein Extraction) Inactivation Drying process. This process led to OptiRED®, a unique natural inactivated yeast preparation that undergoes a specific refining process, resulting in a high level of polyphenol-reactive yeast cell wall polysaccharides. It is used at the beginning of red wine fermentation process to obtain more color-stable, fuller bodied, smooth-palate wines.

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    2001
    Patented protective technology to optimize survival of probiotics

    Lallemand brings a highly innovative solution for the probiotics industry with the development of Probiocap™, a patented micro-encapsulation technology. The introduction of this breakthrough allowed for an improved survival of probiotics in stressful conditions such as gastric acidity, compression and heat shock.

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    2002
    Ensuring complete alcoholic fermentation with a new, natural yeast nutrient application

    The year 2002 witnessed the development of Go-Ferm®, a protector to optimize yeast rehydration. This inactive yeast is produced through a unique yeast biomass process fine-tuned to obtain high levels of essential vitamins, minerals and amino acids required for secure and complete alcoholic fermentation in wine. It is the first time a yeast derivate is added in the yeast rehydration step to avoid sluggish and stuck fermentation.

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    2004
    Expanding winemaker's toolkit of natural solutions to protect must oxidation

    Lallemand was the first company bringing a natural, yeast-derivate tool for solving the problem of wine and must oxidation. This glutathione-rich yeast, called OptiWHITE®, is an inactive yeast with high antioxidant properties. The innovative application of this product in white wines is patented.

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    2004
    Falicitating the management of malolactic fermentation in difficult wine matrices

    Lallemand brought the first selected natural wine bacteria (LALVIN VP41) able to perform malolactic fermentation under difficult conditons for white and red wine production, such as low-pH wine or high alcohol content. To ease its use in wineries, this bacteria was produced as freeze-dried powder with Lallemand's specific MBRTM process, which allowed a more efficient bacteria culture inoculation and better resistance to higher acitdity environments or to higher alcohol concentration.

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    2004
    Ensuring higher alcohol resistance and a stronger yeast viability in wines with a new yeast protectant

    Lallemand was the first to develop a solution capable of protecting wine yeast from overly stressful conditions. Used when rehydrating yeast, this this high-sterol and oligoelements protectant (GOFERM PROTECT™) makes yeast more resistant to ethanol toxicity (high alcohol), osmotic shock (high sugar), higher temperatures, and more. It reinforces yeast viability until fermentation end, decreasing sulphur compounds, limiting sluggish and stuck fermentations, and improving overall wine quality.

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    2005
    Biodiversity exploration: non-conventional yeasts selection

    For the first time in the winemaking industry, Lallemand offered wine producers an active non-Saccharomyces yeast strain, Torulaspora delbuckei. Used with a Saccharomyces, this specific winemaking strategy allowed winemakers to obtain more balanced wines, with improved sensory complexity.

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    2005
    New wine yeast production process for new winemaking practices

    With the aim of obtaining yeasts better adapted to current winemaking processes, in 2005 Lallemand introduced the proprietary Yeast Security & Optimization (YSEO) process. This new process results in yeasts that optimize the reliability of alcoholic fermentation and reduce the risks of fermentation problems and sensory deviations.

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    2006
    Laying the foundation for the use of liquid yeast in the bioethanol industry

    Once again a pioneeer in the market, Lallemand was first to develop a patented process and delivery method that increased yeast's shelf life to up to 3 months. This increase paved the way for the acceptance of liquid yeast for fuel ethanol applications, allowing bioethanol producers to enjoy the benefit this delivery method provides.

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    2008
    Introduction of yeast that naturally produces vitamin D

    An amazing breakthrough by Lallemand was the introduction and commercialization of yeast that naturally produces vitamin D. In its active dry yeast form, this innovation promotes bread and bakery products as new dietary sources of vitamin D. And when used as inactive yeast for supplementation, it allows for the addition of natural, vegan-friendly vitamin D in diets.

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    2008
    Broadening the horizons for probiotics use under most feed manufacturing conditions

    With the development and validation of the patented TITAN® coating technology, Lallemand brings to the market a new way to protect live yeast during the production of pellets for animal feed. By ensuring yeast stability with the TITAN® micro-encapsulation process Lallemand ensures additional animal species are able to obtain the full benefits emerging probiotics feeds.

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    2009
    Introduction of the first probiotic for aquaculture approved in Europe

    After a 7-year long process of trials and validation, Lallemand’s Bactocell® becomes the first probiotic approved in Europe for its use in aquaculture. This approval came as a result of Lallemand’s R&D executed in close partnership with renowned researchers, institutions and leading private companies in the field.

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    2009
    Reducing risk of volatile acidity in wine with an alcohol-tolerant lactobacillus plantarum culture

    A first in the market, in 2009 Lallemand brought an alcohol-tolerant Lactobacillus plantarum for winemaking. This groundbreaking bacteria was able to do malolactic fermentation during vinification process, directly over wine instead of over grape must. Winemakers used this bacteria to co-inoculate during acoholic fermentation or immediately after yeast was applied, ultimately saving time, enjoying an easier process, and reducing the risk of an increased volatile acidity (a defect in wine)

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    2010
    Cerebiome®: pioneering psychobiotic, game-changing science

    In 2010, Lallemand demonstrated for the first time ever that a specific probiotic formula, Cerebiome®, had a positive impact on psychological stress in healthy individuals. This pivotal study paved the way for a brand new field of research on the Brain-Gut Axis. With now 5 clinical studies, Cerebiome® is the most documented psychobiotic in the world.

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    2011
    A groundbreaking natural antifungal and antibacterial

    In 2011 Lallemand brought a groundbreaking biological antifungal solution for winemaking, called "NO BRETT INSIDE". This product allowed to greatly reduce the levels of the Brettanomyces in a completely natural way. Brettanomyces is responsible of the emergence of ethylphenol compounds, causing wine defects and to express a "barnyard-like" aroma. Before the introduction of this solution, wine producers were forced to use high level of chemical sulfites (SO2) to achieve similar results.

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    2012
    Delivering higher yields in bioethanol production

    By introducing TransFerm (the world’s first bioengineered yeast for fuel ethanol) and its subsequent iteration TransFerm Yield+, Lallemand brought a revolutionary solution for the bioethanol industry. This yeast platform was designed to first express glucoamylase and subsequently increase yield by changing the glycerol pathway, producing less glycerol and more ethanol. The product line is currently in its 4th iteration, with improvements in yield increase, robustness and GA expression.

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    2013
    Launch of specialty organic yeast extract

    In 2013 Lallemand became the first company to to achieve considerably high level of nucleotides in organic yeast extract. These high nucleotides amount makes Lallemand's organic yeast extract an extremely efficient aid in flavor development and enhancement.

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    2013
    Allowing winemakers to naturally obtain low SO2, low acetaldehyde and low sulfure compounds

    Lallemand introduced a series of wine yeasts that allowed winemakers to simultaneously reduce sulfites, acetaldehyde and sulfure compounds. For the first time in winemaking, these highly innovative yeasts reduced these 3 compounds at the same time, independently of the fermentation and nutrition conditions. The first wine yeast of this series was Lalvin ICV Okay.

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    2015
    A natural solution for the protection of wine against oxidation

    Developed in conjunction with INRA, in 2015 Lallemand introduced a fully-natural, biological solution for the protection of wine against oxidation. By scavenging oxygen within finished wine, this natural product (marketed as "PURE-LEES LONGEVITY") prevents oxidation, presenting itself as an excellent tool to limit the use of sulfite-based chemical oxidation protectors. Among others, its many applications include facilitating wine transport, and aging and storage in the cellar.

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    2015
    Optimizing nutrition and protection for malolactic bacteria in red wines

    Following the discovery that tannins and polyphenols can inhibit bacteria responsible for malolactic fermentation in red wines, in 2016 Lallemand was the first to introduce a specific bacteria nutrient, called "ML RED BOOST", which reduces the conditions that inhibit bacteria from executing proper malolactic fermentation. With this, Lallemand gave winemakers a natural solution for solving stuck malolactic fermentation in red wines with high polyphenol contents.

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    2016
    First formulated multi-strain yeast fractions product

    Why limit to a single strain, when the synergy of multiple strains could be leveraged? This simple (yet incredibly difficult to answer) question is behind Lallemand's YANG concept: a multi-strain, yeast-based product aimed to increasing animal health. Lallemand was the first in the market to present such product, which integrates non-Saccharomyces yeasts in it, creating a trend for years to come.

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    2016
    Bigger bioethanol yields through multiple yeast generations

    Another result of Lallemand's bioengineering prowess, in 2016 Lallemand introduced SucraMax. This bioengineered yeast reduces the amount of glycerol produced in fermentation, and is extremely resistant to stress factors. This capability makes is suitable for recycling and reuse, delivering high yealds generation after generation.

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    2016
    Easing winemaker's life, one tablet at a time

    The effective application of selected bacteria for malolactic fermentation in barrels requires some time-consuming steps. For facilitating winemakers' lives, Lallemand was the first company to introduce in 2016 selected strain of wine bacteria for malolactic fermentation in a tablet form. This product MALOTABS TM allowed for an easy and simple inoculation within barrels, ensuring a complete, homogeneous, and fast bacterial dissolution and dispersion throughout the entire barrel's volume.

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    2017
    Helping brewers to easily, safely, and consistently brew sour beers

    Lallemand introduces WildBrew™ Sour Pitch, the first commercially available, freeze-dried, 100% pure Lactobacillus plantarum. It is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.

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    2017
    Applying biofungicide by using bumblebees

    The use bumblebees as pollinizating agents, called entomovectoring, is a common practice in agriculture. A great opportunity for Lallemand's natural, safe and free of toxicity biofungicides, in 2017, PRESTOP4B was introduced to the market. Safe for bumblebees and humans, PRESTOP4B is caught in the legs of bumblebees as they exit their hive, and is thoroughly applied by them as they make their way from flower to flower, providing an optimal natural protection against grey mould.

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    2018
    Expanding the horizons in the brewing industry

    For the first time in the brewing industry, Lallemand launched in 2018 the first bioengineered yeast commercially available for brewers. This new yeast, called Mascoma Sourvisiae®, is a bioengineered ale yeast strain capable of producing lactic acid during fermentation. It provides brewers with an easy, reproducible, and mono-culture product for sour-style beer production.

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    2019
    Support immune health by delivering micronutrients as natural supplement in a versatile food product

    2019 saw Lallemand bringing to the market the first nutritional yeast flakes containing the antioxidant glutathione, beta-glucans, and selenium in a product called Engevita® Detox Flakes. These ingredients support health and natural immunity in a unique way, as they deliver these important micronutrients in a versatile whole food form, which can be consumed directly or added to foods as a natural supplement, instead of in tablet or capsule form.

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    2019
    Joining scandinavian brewing tradition with dry yeast advantage

    This year saw the launch of LalBrew® Voss yeast, a Kviek strain available in dry form. For the first time this strain, a crucial part in Norwegian brewing tradition, is available globally so that brewers around the world can brew various beer styles reliably at high temperature without off-flavors.

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    2019
    Allowing for a naturally complete healthy diet for cattle

    Lallemand is the first in the market to provide a non-toxic solution to produce selenium-enriched plants. This product, LALBIOME TECHNO, gives forage producers to growing plants with high selenium content, which in turn is used as cattle feed to ensure healthy animals. By providing this natural solution, producers are able to shift away from the more toxic option of using selenium salts to obtain the same result.

  40. 20
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    2020
    Producing sour beers with yeast

    In 2020 Lallemand introduced its first non-Saccharomyces dry yeast, capable of producing simultaneously lactic acid and ethanol. This new product, called WildBrew™ Philly Sour, is a brand new species of Lachancea, and allows brewers to create various styles of sour beers without the need of adding bacteria in their breweries

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    2020
    Dramatically reducing food waste

    Lallemand's revolutionary solution for reducing waste comes as a natural fungus post-harvest treatment for stone fruits. Chemical post-harvest treatments are banned in many countries due to their toxicity risks. Lallemand's natural solution, called LALFRESH S, is the first fungicide for stone fruits authorized for application after fruit is harvested, ultimately reducing fruit waste up to 50% a fortnight after treatment.