At FiE, Lallemand Speciaty Cultures will focus on bioprotection and plant-based food. They will put questions like
how can food ingredients such as microorganism cultures improve food safety?
how does Lallemand Specialty Cultures meet the evolving needs of the plant-based market?
at the center of their presentation.
Dairy, meat, fish, and plant-based products are exposed to microbiological risks, including contamination by Listeria monocytogenes. Although rare, cases of listeriosis can have serious health consequences, leading to frequent product recalls. To meet this growing demand for safer solutions, the LALCULT Protect range, composed of bioprotection cultures, was specially designed to control the growth of Listeria. These cultures preserve the colour, flavour, and appearance of the product, while also extending its shelf life. LALCULT Protect improves the safety and quality of products, addressing growing health and sustainability concerns.
In recent years, the plant-based market has experienced significant growth, driven by increasing consumer demand for sustainable, healthy, and tasty alternatives to animal products. Lallemand Specialty Cultures is at the forefront of this movement, offering innovative solutions to meet the diverse needs of the plant-based food industry. The range of cultures enhances the flavour, texture, and safety of finished products, providing delicious and healthy alternatives.
Fermentation plays a key role in improving the nutritional profile and safety of plant-based alternatives. Lallemand’s range offers specific cultures for acidification, maturation, and bioprotection, contributing to product differentiation. Lallemand Specialty Cultures remains committed to providing high-quality culture solutions that meet the evolving needs of the plant-based market.
In parallel with these advances, Lallemand Specialty Cultures, a pioneer in dairy fermentation, continues to supply the dairy industry with our strain of Propionibacterium freudenreichii subsp. shermanii available in freeze-dried format, FLAV-ANTAGE PF06, ideal for Swiss and Dutch-type cheeses. This strain improves the aromatic profile and eye formation in cheese, while offering notable resistance to heat and salt during the cheese-making process.
