Lallemand Inc, the parent company of Lallemand Specialty Cultures, is a privately-held Canadian company, founded at the end of the 19th century, that specializes in the development, production, and marketing of yeasts and bacteria. The company is organized into 11 technically-driven business units focusing on various applications of yeast and bacteria in baking, fermented beverages, human and animal nutrition, fuel ethanol and for agricultural and pharmaceutical uses.
From starter to surface and ripening, Lallemand has over 100 years of experience in dairy culture fermentation. In 1933, the Rosell Institute, a Canadian subsidiary, was a pioneer in the development of the first freeze dried yogurt culture in North America. Equilait, a French subsidiary acquired in 1988, has produced cultures for the French Cheesemakers since 1940. The descendant of Laboratoire G. Roger, a production site located at La Ferté-sous-Jouarre, France was acquired in 2016 expanding Lallemand’s expertise to surface and ripening cultures for meat and dairy applications
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