Jul
17,
2019

LalCafé and LalCocoa introduce fermentation solutions for cocoa and coffee at the Cocotea congress

At the end of June, Lallemand’s LalCafé and LalCocoa team participated to the Cocotea congress held in Bremen, Germany. This interdisciplinary meeting, mostly European, focuses on the science of tea, coffee, cocoa, and related products. Bremen was chosen as it…
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Jul
15,
2019

Lallemand Student Prizes awarded during ASEV 2019 (USA)

Lallemand Oenology sponsored three students prizes this year again at the American Society for Enology and Viticulture (ASEV) Conference organized in June 19th, in Napa, California. Selected students are recognized with these awards each year based on the content and…
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Lallemand Oenology contributes to WineGB technical conference

Jul 9, 2019 - WineGB, the national association for the English and Welsh wine industry (www.winegb.co.uk/) organized a Technical Conference on June 24th, 2019 at Denbies Winery. Lallemand Oenology, as one of WineGB sponsors, was invited to the event. Nathalie Sieczkowski, Research Director, and…
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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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