Lallemand Specialty Cultures

🎗️#OctobreRose   Dimanche 13 octobre, les employés de Lallemand Specialty Cultures de notre usine de La Ferté-Sous-Jouarre ont chaussé leurs baskets pour la deuxième fois afin de participer à “La Fertoise”, un événement solidaire organisé par la Ligue contre le cancer.   La course a été un grand succès, atteignant un don record de 22 000€ ! Cet événement était bien plus qu’une simple course. C’était un véritable moment de partage, permettant à nos employés de se reconnecter et de rencontrer des collègues d’autres départements et entreprises voisines. 🏅   Avec 14 employés participants, cet événement a mis en avant l’engagement et la solidarité de notre entreprise pour la recherche médicale. L’énergie positive et la bonne humeur ont rendu cette journée mémorable pour tous les participants.   Nous avons hâte de vous retrouver pour une nouvelle édition de La Fertoise l’année prochaine, avec autant d’énergie et de bonne humeur ! 🌟

📢 We are proud to support Ferments du Futur, a unique European public-private partnership for R&D on the food of the future. Two years after its official launch, the group has opened an innovation center at the heart of the Paris-Saclay science and innovation cluster. Lallemand is excited to be part of this journey! 🏢 Since 2017, Lallemand has been actively involved in this ambitious program, contributing to its objectives and content. Our participation in the steering committee strengthens our commitment to advancing research and innovation in #ferments and #fermentedfoods, aligning with our strategy for sustainable and health-promoting food solutions. 🔬 Read the full news here: https://lnkd.in/eGkcbWga #FermentsDuFutur #FoodInnovation 📸 Credits to INRAE & Ferments du Futur

Lallemand is present at the 2024 edition of the International Dairy Federation World Dairy Summit, a key event for the sector taking place in Paris. Every year, the summit brings together stakeholders worldwide to discuss the various challenges our sector faces and to collaboratively find solutions for a more sustainable and responsible future. Discuss with our experts from Lallemand Animal Nutrition and Lallemand Specialty Cultures at booth 13 🐄 🧀 #WDS2024 CNIEL

Nicolas LEVESQUE, our Europe Sales Director, recently traveled to Hungary to support our new distributor, MTKI, at the Hungarian Cheese Conference. 🧀 During the event, Nicolas delivered a plenary presentation introducing Lallemand Specialty Cultures and our cultures, covering topics such as kefir, soft cheese, semi-hard and hard cheese. Nicolas also led an engaging workshop, showcasing our cultures on petri dishes and cheeses, immersing participants in cheese culture, and facilitating discussions. Thank you to the Hungarian Cheese Conference for the warm welcome! We look forward to future collaborations 🤝

Join Lallemand Animal Nutrition and Lallemand Specialty Cultures at the International Dairy Federation World Dairy Summit 2024 from October 15 to 18 in Paris, where we will be unveiling our "From Farm to Fork" concept! Our two sister business units will jointly present our integrated approach, showcasing cutting-edge solutions spanning the entire dairy value chain. 🐄 ➡️🧀Visit our booth #13 to discover the latest breakthroughs in animal nutrition and specialty cultures tailored to your specific business needs. 🤝 Don't miss this opportunity to engage with our experts! #IDFWDS2024 CNIEL

First gathering of all 75 employees of the Lallemand Specialty Cultures business unit from around the world and every department for a memorable day at the Meaux Leisure Center on September 20th! 🎉   The day began with a warm welcome from Lauriane Fillous, LSC President & General Manager, who shared valuable insights and updates about the business unit’s progress and future endeavors. Following our product lifecycle, managers from HR, R&D, sales & marketing, production, quality & customer service then explained how each department’s efforts interconnect and drive the overall success of the business unit. 🤝   One of the day’s highlights was the tasting of commercial cheeses, yogurts, and charcuteries containing LSC cultures. This engaging session allowed everyone to savor products available on the French market made with LSC yeast, mold, and bacteria. It was a perfect occasion to appreciate how each employee contributes to the appearance, taste, flavor, and food safety of these products. After this enlightening experience, employees enjoyed a delightful meal followed by team activities such as laser game, bowling, and karting. 🎳🏎️   A big thank you to everyone who attended and contributed to the success of this event! 🙌

Lallemand and Procudan at FoodTech - Processing & Packaging 2024! We are thrilled to announce that our Danish distributor, Procudan, will participate in FoodTech 2024 from October 1-3 in Herning, Denmark. We will showcase our innovative dairy & plant-based cultures, at booth #M9722. On the first day of the fair, October 1, from 15:00 to 16:30 in Room M21, Procudan is hosting a special seminar titled “The future of dairy with natural solutions.” Our Technical Sales Manager Dairy, Joachim Safferling, will share insights on how our cultures can extend product shelf-life and delay the development of unwanted microorganisms. Don’t miss this opportunity, there is a limited number of seats! Registration is required here: https://lnkd.in/ebC2pbis

2024 Pre-Budget Meeting in Reims Our sales & marketing teams recently gathered in Reims for a vibrant two-day pre-budget seminar. This event was a fantastic opportunity for fostering collaboration, as well as reviewing recent activities across different territories and planning for our next fiscal year 2025-2026. Continuing our tradition, we held a product tasting session, with variety of our clients’ end-products made with our Lallemand cultures. This allowed us to experience the impacts of our different products on the texture, flavor, and taste of salami, cheese & cheese alternative products. Cheers to new challenges and opportunities with Lallemand Specialty Cultures!

We take pride in our meat cultures expertise, offering innovative solutions that preserve product quality and safety while providing significant benefits to our clients. Why are #bioprotective cultures crucial for dry fermented, non-fermented, and fresh meat?   ⦿ Pathogen control ⦿ Quality improvement (color, texture, flavor) ⦿ Shelf-life preservation and extension   Are you a meat processor? We can develop new & exciting products together. Our bioprotective solutions result from research and innovation, offering optimal food safety, improved quality, and increased sustainability. Our bioprotective range, LALCULT® Protect, is designed to meet the specific needs of our clients. Discover the range now 👉 https://lnkd.in/eptht8Ja

Did you know that in 1897, Mr. Roger first isolated Penicillium candidum from Brie cheese at our La Ferté-sous-Jouarre plant, paving the way for producing the first cheese by inoculation with this culture in glass bottles? 🧀 Since then, Laboratoire G. Roger has significantly contributed to microbiology and cheese production.   Key milestones in our history:   ⦿ 1959: Development of lyophilization to better preserve P. candidum ⦿ 1968: Production of P. candidum in fermenters ⦿ 2016: Acquisition of La Ferté-sous-Jouarre plant by Lallemand, expanding our expertise to surface and ripening cultures for dairy and additional food applications like meat and plant-based    At Lallemand Specialty Cultures, we are honored to continue this tradition of excellence and innovation. Discover VELV-TOP®, our range of Penicillium candidum cultures, designed to produce soft bloomy-rind cheeses! 👉https://lnkd.in/dgGA2A7x