Lallemand is a privately held Canadian company that specializes in the development, production, and marketing of yeasts, bacteria, and their derivatives. Lallemand provides microbiological solutions for dozens of different industries, from human and animal health and nutrition to baking, oenology, brewing, food ingredients, probiotics, and biofuels.
Lallemand was founded in Montreal, Canada at the end of the 19th century by Fred A. Schurer, a young immigrant from Alsace, France. His German-sounding family name earned him the nickname “l’Allemand” or “the German” among the local population. He quickly embraced this moniker, going so far as to share it with his newly-founded company, and even changing his last name to Lallemand.
The company was initially focused on providing raw materials for the baking industry. Years later, in 1915, Fred Lallemand built a production plant on Préfontaine Street, which remains standing to this day as a testament to the company’s long history and deep roots in Montreal. In 1923, the Préfontaine plant began producing baker’s yeast, which marked a pivotal moment in the company’s history: the start of the journey as a yeast manufacturer.
Forever a family-owned company, Roland Chagnon acquired the Lallemand business in 1952 and from that point forward the Chagnon family has maintained ownership of the company.
Under the Chagnon family’s ownership, Lallemand has grown from a medium-sized business to a multinational that employs more than 5,000 people at plants, laboratories, and distribution centres in 50 countries on five continents. One thing hasn’t changed, though: they are still driven by the same passion, dedication to quality, and spirit of innovation that shaped the company from the start.
The company is organized into technically driven business units focused on various yeast and bacteria applications.
Lallemand has a proprietary bank of yeast and bacteria that includes thousands of genetically-identified strains. With the goal of reproducing, managing, and optimizing natural fermentation processes, Lallemand can offer their customers not only the precise microorganism or derivative that fits their unique needs, but also the support, knowledge, and expertise that comes with over a hundred years of continuous research in this field.
The company is still held by the Chagnon family and is currently led by Antoine Chagnon, marking their third generation of proud ownership.
Lallemand Animal Nutrition
The 1990s saw Lallemand’s initial steps into the animal nutrition market with the development of the Levucell® line of live yeast products. Today, Lallemand Animal Nutrition is a global leader in microbial fermentation using yeast and bacteria in animal nutrition and health. Lallemand is committed to optimizing animal performance and well-being through specific, natural microbial product and service solutions that are supported through field-led science with R&D being the key driver of business success.
Lallemand has established collaborative partnerships with leading research organizations around the world, creating Centres of Excellence in the innovation of microbial solutions. These centres create and validate products in response to market demands.
Lallemand Animal Nutrition products are distributed in New Zealand by Nutritech International, a majority-owned Lallemand company.
Lallemand brands
