Bio-Lallemand - Our Businesses

Enzymes are nature’s original catalysts.

As manufacturers of our own enzymes, we set out on a mission to revolutionize the enzyme industry by partnering with our customers to provide, reliable, and cost-effective specialized bio-innovations derived from our proprietary yeast technology.

What began as a commitment to provide our customers with powerful baking enzymes has evolved into a promise to streamline and enhance their baking solution development and enable them to innovate in their unique business models.

We are a leader in fermentation technology with over a century of experience and a global presence through numerous research centers and business units. We have the capabilities, scale, and expertise to consistently deliver the highest quality enzymes to our customers.

We make business easy

We are enzyme specialists

We excel at producing high quality yeast-based enzymes, using our century of expertise to guide and support our customers.

We are scientists

We are not salespeople. We are scientists dedicated to unlocking the full potential of our enzymes.

We are collaborators

We humbly share our knowledge to improve our customers' baking solutions though ongoing support and cooperation.

We are efficient

Our R&D framework and global capabilities accelerate project time-to market efficiently.

As a contender in the food enzyme industry, we aim to provide more value and collaboration without compromising quality.

Our bakery ingredients offering

Softening enzymes play a crucial role in baking by improving the texture and shelf life of baked goods. These baking enzymes break down complex starches, making the dough more extensible and easier to handle. This results in softer, fresher tasting products that stay moist longer, enhancing both the quality and consumer appeal of the final baked goods.

Strengthening enzymes are vital in baking as they enhance the dough's structure and stability. By reinforcing the gluten network, these enzymes improve dough elasticity and gas retention, leading to better texture and volume in the final product. This results in baked goods that are not only more visually appealing but also have a consistent quality and desirability.

Flour correction enzymes are essential in baking for optimizing flour quality and consistency. They help reduce the falling number and improve the dough's handling properties, ensuring uniformity during the baking process. This leads to more reliable and high-quality baked goods, enhancing both production efficiency and product appeal.

OUR BRANDS

LallZyme®

LallZyme^® baking enzymes, derived from Lallemand's proprietary yeast technology, are tailored to meet the needs of baking ingredient companies.

We know the smallest things can have the biggest impact.

Nutrilife®

The Nutrilife^® range of baking enzymes help baking ingredient companies better meet customers expectations by optimizing the baking process.

Nutrilife^®enzymes enhance dough handling, ensure consistent quality in baked goods, and improve crumb softness.

Food Enzymes

High performance enzymes for the food industry

Enzymes are nature’s original catalysts.

We make business easy

Our bakery ingredients offering

OUR BRANDS