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Our Corporate Social ResponsibilityAs one of the leading company specialised in the development, production, and marketing of microorganisms for many applications, our Lallemand group has an evolving sustainability strategy and a commitment to embed environmental, social, and governance (ESG) values in our business […]
Jun 21, 2024
Celebrating 50 Years of Our Selected Wine YeastIn 1974, Lallemand began producing its first selected wine yeast in active dry form. After mastering the production and drying process of baker’s yeast, Lallemand explored the possibility of adapting that knowledge to other fermented products, including wine. Partnering with […]
Jun 20, 2024
Oenology Students from Stellenbosch University and Elsenburg College awarded for their persistent hard workLallemand Oenology – South Africa, in collaboration with the South African Society for Enology and Viticulture, sponsor the annual prizes for the best Oenology students at Stellenbosch University and also Elsenburg Agricultural Training Institute – Western Cape Department of Agriculture. […]
Feb 12, 2024
Olivier Abguéguen will succeed Patrick RametteLallemand Inc. announces Olivier Abguéguen to succeed Patrick Ramette as President & General Manager of Lallemand Oenology Business Unit. as of Febrary 1st, 2024. Olivier will be assisted by two Vice-Presidents: Jason Amos, and Carlos Suarez who will both be […]
Feb 1, 2024
New UE Regulation about wine labelling (from 8th December 2023)An EU regulation 2021/2117, which was adopted by the European Commission during December 2021, makes it compulsory for al wines commercialised within the EU to declare nutrition information and to also list ingredients for these wines. This regulation comes into […]
Jun 12, 2023
Lallemand joins the Bureau of the Strategic Orientation Committee of the Future Ferments Grand ChallengeLallemand Oenology is glad to join the Strategic Orientation Committee of the Grand Défi Ferments du Futur, a public-private partnership aiming at accelerating research and innovation on ferments and fermentation. Our participation reinforces our commitment to supporting innovation and developing […]
May 3, 2023