Lallemand celebrates 100 years of yeast

On Thursday, 21 September 2023, Lallemand Baking celebrated a significant milestone; 100 years of yeast production in its production plant on rue Préfontaine, Montreal. Colleagues from all around the world, clients, partners and local politicians joined company executives for the celebration for this landmark.

“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,” stated 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.” Mr Chagnon took the helm of the company in 2015, succeeding his father Jean and grandfather Roland before him.

Outside of its 100 year anniversary, Lallemand’s Préfontaine plant has a bright future ahead, due to the potential use of microbes to help addressing pressing issues of our times.

“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. 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,” said Antoine Chagnon. “We are also working on the next generation of probiotics to promote further health benefits.”

Lallemand now has a global presence in 50 countries in over five continents, employs more than 5000 employees and operate 48 production facilities, including 24 yeast and 10 bacteria plants. The company develops, produces and markets yeast, bacteria, fungi and derivatives of these micoorganisms for applications in baking, wine, beer, distilled spirits and other markets.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920

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