MONTREAL — Lallemand celebrated 100 years of yeast production at its Prefontaine plant. Clients, partners and local politicians joined company executives for the celebration.
“100 years! This is a great opportunity to pay tribute to our supportive business partners, valued customers and our talented employees who have all played a part in our success story,” said Antoine Chagnon, president and CEO of Lallemand. “I raise my glass to those who built this factory, originally dedicated to baker’s yeast for the local market, and the visionaries who made it a launching platform for the global company that Lallemand has become today.”
With the potential of microbes to help address current health and environmental issues, the Lallemand Prefontaine plant expects a continued presence.
“We are all facing new challenges: climate change and feeding the entire planet are on the menu for the coming decades, and innovative microorganisms can play a key role in facing them,” Chagnon said. “Among others, they can help us reduce carbon emissions, lower the use of antibiotics and chemical preservatives, increase the amount of plant proteins in our diet, and promote the use of microbial fertilizers or biological crop protection products that reduce the use of fossil products. We are also working on the next generation of probiotics to promote further health benefits.”
With over 48 production facilities, Lallemand develops, produces and markets yeast, bacteria, fungi and derivatives of these microorganisms for applications in baking and other categories. It has a diverse and global presence in 50 countries across five continents and employs more than 5,000 employees.
