The study offers compelling evidence on the safety and efficacy of prenatal probiotic supplementation with Prenatis, a proprietary formulation developed by Lallemand Health Solutions The Rosell Institute for Microbiome and Probiotics by Lallemand, in collaboration with Clinique ovo, has announced the publication of a landmark study titled “The Effect of[Read More…]
Tag: Lallemand
Ostia Sciences and EXPERT’Biome CDMO mark major step in oral care probiotic innovation
Ostia Sciences partnered with EXPERT’BiomeTM CDMO by Lallemand for comprehensive project development support Ostia Sciences Inc. and EXPERT’BiomeTM CDMO by Lallemand announced a significant research and development milestone. Together, they have successfully produced a new oral care probiotic through Contract Development and Manufacturing Organisation, adhering to the highest industry standards,[Read More…]
Lallemand inaugurates new research and development laboratories
This significant expansion enhances its interdisciplinary research and development capabilities at the Blagnac and Beauzelle sites Lallemand announces the inauguration of its new laboratories in France, increasing its capacity by over 800 square meters. This significant expansion enhances its interdisciplinary research and development capabilities at the Blagnac and Beauzelle sites.[Read More…]
PepsiCo South Africa to sell Marmite, Bovril and Savoury Food Ingredients business
The proposed acquisition demonstrates Lallemand’s ongoing commitment to the Southern African region Lallemand Inc (through its South African affiliate, Rymco Pty Ltd, trading as Anchor Yeast) has agreed to buy the Marmite and Bovril black spreads and Savoury Food Ingredients business unit from PepsiCo South Africa. The transaction is expected[Read More…]
Lallemand is joining forces by getting involved in the steering committee of the Grand Défi Ferments du Futur
Lallemand has been closely involved in the program development process, in the definition of objectives and content. A highly strategic program that aims to accelerate research and innovation in the field of ferments and fermented foods to meet the challenges of agronomy and ecological transition, food sovereignty and to strengthen[Read More…]
