Our History

The Lallemand Bio-Ingredients business unit was initially formed in 1987 to develop value-added products while optimizing the processing of yeastYeast is a unicellular fungus that can convert sug... biomasses that seasonal extra capacity plants made available.

At first, the products consisted of inactivated yeasts and were sold for baking, nutritional, food, and animal health applications. The product line grew to include mineral- and vitamin-rich yeasts and yeastYeast is a unicellular fungus that can convert sug... derivatives (extracts and cell wall products). Many of these products continue to be used as ingredients marketed by other Lallemand business units.

The know-how and experience acquired since its beginnings, as well as its high quality and production standards, and technical knowledge, have allowed Lallemand Bio-Ingredients to increase its presence in the food industry by offering ingredient solutions to help improve recipes, provide savory notes and nutritional content. Its expertise in fermentation gives it access to the pharmaceutical and agricultural industries, meeting their specific needs.

The business has continued to grow through a combination of acquisitions around the world. Today, Lallemand Bio-Ingredients specializes in producing a complete range of natural inactive whole cell yeastLBI are products comprising inactive whole cell ye...yeastYeast is a unicellular fungus that can convert sug..., yeast autolysatesAutolysis is the process of self-digestion, in whi..., and yeast extractsYeast extracts are flavour contributor and flavour... for applications and product developments in savory, health (functional foods and supplements), and in fermentation media markets.