From the mid 1970s, Lallemand has stood out as an innovative company. Many of the company’s innovations were resounding commercial successes that influenced, even shaped, the evolution of the yeast market.


1978/1979   Start of production and sales of new strains of wine yeast from different wine regions.

1981             Another major innovation in the market was liquid yeast. Successful trials with liquid yeast deliveries undertaken in 1975 resulted in liquid yeast being introduced commercially in 1981. Liquid yeast now represents the majority of the fresh baker’s yeast market in North America.

1984             Process automation through development of custom software adapted to Lallemand’s production. Probably the first group to use a PC to control a yeast fermentation plant.

1985             A pioneer first in North America, Lallemand offered bakers yeast fresh yeast in 2 lb (1 kg) blocks wrapped in cellophane, an innovation which resulted in better productivity and improved shelf life.

1985             Introduction of lyophilized malolactic cultures for Champagne.

1987             First to adopt a molecular biology identification technology: DNA fingerprinting of each individual yeast and bacteria strain. No lot would now be delivered until the identity of the strain used was confirmed. That way, customers who add yeast or bacteria strains to their products know they are using the right strain. Such tests are not possible through classical biochemical techniques. Lallemand was the first to use this technique industrially, which greatly helped to reinforce the credibility of its large variety of yeast strains and consequently contributed to the success of its specialty products

1990             Initial development of the trademarks Levucell and Bactocell for animal probiotic market.

1990             Introduction of the first marked wine yeast strains on the market.

1998             Launch of zinc enriched yeasts “Servomyces” for brewing applications.

2000             Development of the STAR optimal Stomach Acid Resistance for probiotics in capsules. An award-winning enteric-coating technology to protect probiotics against stomach acidity (100% survival) and deliver probiotics alive in the intestine (100% release).

2000             Development of MEX (OptiRED®) and its application to wine. OptiRED® is a unique natural yeast preparation that undergoes a specific refining process resulting in a high level of polyphenol-reactive yeast cell wall polysaccharides. OptiRED® is used at the beginning of red wine fermentation to obtain fuller bodied, more color stable, smooth palate wines.

2001             Development of the trade mark Probiocap, a patented micro-encapsulation technology for an improved survival of probiotics in stressful conditions such as gastric acidity, compression (during tablet manufacturing process), heat shock (up to 50 °C)

2002             Development of Go-Ferm, a natural yeast nutrient to avoid sluggish and stuck fermentation. Go-Ferm is specific inactive yeast produced through a unique yeast biomass process fine-tuned to obtain high levels of certain essential vitamins, minerals and amino acids required for healthy yeast fermentation in wine applications.

2004             Development of inactive yeast rich in glutathione and its applications to wine (OptiWHITE®). OptiWHITE® is a specific inactivated yeast with high antioxidant properties. Its application in white wines is patent pending.

2004             Development of direct inoculation Malolactic cultures, which are more resistant to lower pHs.

2005             Development of the sequential inoculation process of oenological yeasts (non-saccharomyces followed by saccharomyces) for better simulating natural fermentation processes and optimizing taste and aroma.

2005             Development of the proprietary YSEO (Yeast Security & Optimization) process, which optimizes the reliability of alcoholic fermentation and reduces the risks of fermentation problems and sensory deviations. The YSEO process produces naturally selected yeasts from the growth phase to the drying phase, which results in yeasts that are better adapted to current winemaking practices.

2006             Preparation of novel stabilized liquid yeast to improve the fermentation performance and shelf-life of yeast uses in fuel ethanol applications.

2007             Development of the first specific inoculants for sugarcane silage.

2007             Development and validation of the Titan concept, which entails micro-encapsulated beads to improve resistance of yeast to pelletization for animal feed applications.

2008/2009   Introduction of bakers yeast naturally rich in vitamin D.

2008/2009   Bactocell® – The 1st probiotic approved in Europe for aquaculture.

2012             Introduction of first biotech yeast called TransFerm. This yeast produces its own glucoamylase within the yeast cell.

2012             Introduction of TransFerm Yield+, another biotech yeast designed to increase yield by changing glycerol pathway to produce less glycerol and more ethanol while also still producing its own glucoamylase.