By the end of the 19th century in Montreal, Lallemand began as a baker’s yeast producer serving the North American baking industry.

Over time, the company expanded its expertise beyond baking, growing into a global leader in yeast and bacteria fermentation across multiple industries, including animal nutrition, playing a key role in forage preservation and the nutrition and well‑being of ruminants, swine, poultry, aquaculture, equine, and pets.

Lallemand entered the animal nutrition sector in the late 1980s, beginning in Europe with the acquisition of its first bacteria production plant in Aurillac, France, in 1988.

The company then expanded into North America with the acquisition of the Milwaukee bacteria plant in 1998, strengthening its focus on silage inoculants and probiotics for animal health and performance.

From the start, Lallemand Animal Nutrition was built on science, forming its first long‑term research partnership in 1989 with the INRA team in Clermont‑Ferrand. Since then, the company has continued to expand its global research network.

Today, Lallemand operates more than 30 production plants worldwide and brings together over 4,000 employees across all five continents,