Major success of the first international Lallemand Oenology Wine Yeast School (WYS) in Lisbon

Jul 1, 2019 - With its continuous improvement to increase the knowledge of its team and partners, Lallemand Oenology has held its first international Wine Yeast School (WYS) in Lisbon from June 4th to June 5th, where a hundred participants coming from all wine…
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Grand Opening of the new Lallemand Baking Innovation Centre in Wagenberg

Jun 25, 2019 - On Friday 21 June, we celebrated the opening of the new Lallemand Baking Innovation Centre in Wagenberg. Almost 100 suppliers, business partners, colleagues, friends and families joined us for an afternoon and evening of networking and celebration. The new facilities…
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Anna Colavecchio from University McGill receive the Van Horn / Lallemand Award for Best Ph.D. Thesis

Jun 20, 2019 - On June 5th Ms. Anna Colavecchio received the Don Van Horn/Lallemand Award for the Best Ph.D. Thesis in Food Microbiology/Food Biotechnology in the Faculty of Agricultural & Environmental Sciences. Ms Colavecchio thesis is titled “The genomic and phenotypic characterization of…
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LalVigneTM Xperience – Spring 2019

Jun 18, 2019 - As with previous years, a great group of ambassadors of LalVigne™ from different nationalities joined Lallemand Oenology to experience first-hand the Lalvigne™ benefits. Short conferences were organized to understand the principles of the vineyard products to be able to assess…
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Launch of Lalcocoa Yeasts for Cocoa fermentation

Jun 15, 2019 - The world of Cocoa descended on Guayaquil in Ecuador for the 6th Cumbre Mundial del Cacao. With Ecuador being the 3rd biggest producer of Cacao at 6% of the world production, it is arguably one of the key producers of…
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Lallemand Bio-Ingredients organized its annual seminar presenting Savory and Biotech Innovation

Jun 14, 2019 - On May 15th and 16th the Savory and Biotech Innovation Seminar took place in Montreal, Canada. On the first day, a group of approximately 80 participants of distributors, customers, prospects and agents from 4 continents attended a general session, held by…
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Jun
1,
2019

Lallemand Baking Presents at the Sourdough Summit in Lucern

On May 9th Lallemand Baking participated at the Sourdough Summit which was attended by more than 350 bakers and industry partners from all over Europe. Organized by Richemont Craft School, this summit was a great platform for our nutritionist Jacinthe Côté to…
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A successful first Italian edition of the Wine Yeast Nutrition School

May 29, 2019 - More than 100 Italian winemakers and wine consultants were invited to Bologna, Italy, on May 16th to the educational seminar Wine Yeast Nutrition School (WYNS). The meeting was organized in collaboration with our distributor VINTECH and the winemakers’ associations from Emilia and Romagna. The…
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Lallemand at IFFA 2019 – The leading international trade fair for the meat industry

May 28, 2019 - Lallemand Specialty Cultures and Lallemand Bio-Ingredients Savory co-exhibited at the 2019 IFFA, the leading international trade fair for the meat industry in Frankfurt, Germany. As the sector’s foremost innovation platform, IFFA brought together all players from the industry, retail trade…
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The XXIX Entretiens Scientifiques Lallemand explores the new biological tools available to winemaker

May 20, 2019 - It is in Wiesbaden, Germany, that the XXIX Entretiens Scientifiques Lallemand (ESL) were held on April 11th. The international conference brought together 150 participants around researchers presenting their latest results on the microbiological tools available to winemakers in a context…
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