Development and Innovation as key drivers:

Unparalleled access to a library of over3,000 unique Saccharomyces yeast strains,

Over 2,000 fungi and bacteria species places the Lallemand R&D team at a unique position within the fermentation industry, and at the forefront of cutting-edge industrial biotechnology.

Projects which have developed and launched:

  • The first dry bacteria product specifically for beer brewing applications
  • The first bioengineered commercial dry yeast for beer brewing applications*
  • The first dry Kveik strain for commercial use
  • The first dry non-Saccharomyces species for beer brewing applications

Global Partnerships and Sponsorships:

Lallemand R&D enjoys strong relationships with leading brewing universities and institutes such as TU München/Weihenstephan, Doemens, VLB Berlin, KU Leuven, Univ. Leuvain, Herriott Watt Univ., Nottingham Univ., VTT Finland, UScience Philadelphia, Oregon State University, UC Davis, Univ. Florida, IPATEC, and Univ. Federal of Minas Gerais. 

Key partnerships have led to products such as Servomyces™, WildBrew Philly Sour®, LalBrew Munich Classic, and more.

These academic partnerships have also given us the opportunity to sponsor graduate-level projects for Master’s and Ph.D. programs, paving the way for improved processes, products, and research opportunities; and have led to the development of new processes and products – ranging from fermentation aides to novel Saccharomyces cerevisiae strains.