Lallemand’s Bakers Yeast and Ingredients units serve the needs of the Baking Industry, delivering leading edge, technology based, yeast, enzyme and specialty ingredient products. These core products are complemented with added value services for the baker.

These include competent, regionally based Technical Sales Managers able to offer technical advice and problem solving, a fully fledged product development capability to collaborate with customers, R&D and marketing departments, and a training center offering certified training and development courses.

There are two Bakers Yeast and Ingredients units:

  • North American Yeast and Ingredients, which operates state-of-the-art production facilities in Montréal, Québec; Baltimore, Maryland; Memphis, Tennessee; Cuautitlán (Mexico). Distribution centers at selected points help the plants to serve markets in the U.S., Mexico and Canada with the quality fresh yeast our customers have come to expect.
  • European, Middle-Eastern and African Yeast, which operates eight plants throughout Europe and two in South Africa serving industrial and craft bakers as well as consumers.

In addition the Lallemand Baking Solutions group, with offices in Montreal, Chicago and Toulouse, specializes in the development and application of enzyme-based dough conditioners, yeast-based dough relaxers and sour dough starters.