Research and Development
Lallemand’s focus is on research-based products, especially proprietary strains of Yeast is a unicellular fungus that can convert sug... and bacteria. The Lallemand R&D team works with a network of research partners at Universities, Institutes and Companies from all over the world. Cooperation with specialists in each sector provides a powerful resource for development and knowledge.
Internally, Bio-Ingredients R&D team benefits from close co-operation with other departments within Lallemand:
- Montréal Technical Centers, Canada for its food applications developments
- Competence Center of Food and Fermentation Technologies, Tallinn, Estonia for optimization of Yeast is a unicellular fungus that can convert sug... derivative production processes and research on yeast-derived bioactive compounds
- DDGF Pilot Plant, Grenaa, Denmark for Yeast is a unicellular fungus that can convert sug... fermentation and fractionation