Lallemand, a company known for producing microorganisms and their derivatives for various industries, has recently opened a new R&D laboratory in France for the formulation of food cultures. The facility, located in Rennes, includes 200 square meters of laboratories as well as offices and meeting spaces, providing a space for research into areas such as matrix fermentation for improving the taste and texture of plant-based alternatives. This move is part of Lallemand's commitment to advancing R&D and fostering collaboration within the industry.

The new laboratory will serve as a hub for developing solutions to challenges in the food industry, including sensory differentiation, technological performance, food safety, and sustainability. Lallemand's extensive strain collection of over 2,000 bacteria, yeasts, and molds, which has been in development for over 100 years, has already been relocated to the new facility. With a focus on bridging the gap between science and application, the laboratory aims to facilitate collaboration between internal teams, external partners, and the market to drive innovation and meet the evolving needs of the food industry.