Even though the origins of Lallemand date back to the late 19th century, the company's microbiology expertise dates even further back, to 1862 in Germany.
End of the 19th century: Lallemand was founded in Montreal by a young immigrant from Alsace: Fred Shurer. Since his name was difficult to pronounce for his fellow citizens, he was nicknamed “Lallemand”, which is the French for “the German.” He kept the name and gave it to the company. In 1923, Fred started producing baker’s yeast in the Préfontaine Street plant in Montreal, which is still in operation today, to supply the North American baking industry.
1952: The Chagnon family purchased Lallemand, moving the company forward from a baker’s yeast producer to a major player in the development and production of specific yeast and bacteria strains, serving markets such as baking, beer brewing, oenology, spirits, biofuels, plant care, food, human health, pharmaceuticals, and animal nutrition. The company practically grew from yeast to become a global leader in microbial fermentation.
Today, Lallemand is globally present with more than 30 yeast and bacteria production plants. With more than 4,500 employees around the world, the group has an active business presence on all five continents