Lallemand, a Canadian and global leader in the development, production and marketing of yeast, bacteria and specialty ingredients in over 12 application sectors, has added a new sector: Flagship probiotics for non-dairy foods and beverages including non-dairy chocolate, confectionery, snacks, bars, kombucha and many others.
Lallemand draws on over 85 years of probiotic science from various research centers, including Institut Rosell, Montreal, Canada, a pioneering institution in probiotics research and application (https://www.rosellinstitutelallemand.com/en/)
Our portfolio consists of scientifically documented probiotic strains including:
• Bacillus subtilis Rosell-179 – our spore probiotic
• L. rhamnosus Rosell-11*
• L. helveticus Rosell-52*
• B. longum Rosell-175*
*microencapsulated with our unique patented technology
From the manufacturer’s plant to the consumer’s gut, probiotics have to deal with many stresses and production conditions (temperature, pressure), storage conditions and the digestive tract (gastric acidity and bile). To reinforce the survival of Lacticaseibacillus, Lactobacilli and Bifidobacteria in drastic processing conditions (gastric acidity, heat shock and compression), we apply our patented probiotic microencapsulation technology.
Lallemand is a privately owned company specializing in the research, development, production, marketing and distribution of yeast, bacteria and other microorganisms for use in the food ingredient, human nutrition, animal nutrition, baking, wine, beer, distilled spirits, biofuels, plant care, cosmetic and pharmaceutical industries. Lallemand has approximately 4,000 employees located in more than 40 countries, on all continents. More information can be found at www.lallemand.com
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