NEW TECH FOODS

Lallemand Specialty Cultures has inaugurated a new application research and development laboratory in Rennes, France, relocating its operations from La Ferté-sous-Jouarre to a newly built 400 square metres facility.

The business unit, founded in 2012 and focused on food cultures for dairy, meat and plant-based products, said the move strengthens its capacity for innovation and collaboration with partners.

The new site includes 200 square metres of laboratories for the formulation and testing of microorganism-based solutions and for evaluating their performance in conditions similar to industrial production. The facility also houses offices and meeting spaces to support knowledge-sharing.

As part of the relocation, Lallemand has transferred its strain collection of more than 2,000 bacteria, yeasts and molds – initiated over a century ago – to Rennes. This collection supports the development of new solutions in areas such as bioprotection, shelf-life extension, and sensory improvement.

Current research priorities include bioprotection for dairy and cured meat products, as well as fermentation technologies aimed at enhancing taste and texture in plant-based alternatives. The Rennes laboratory will also continue to work closely with Lallemand’s Blagnac site, which focuses on fermentation processes.

Lauriane Fillous, president of Lallemand Specialty Cultures business unit, said: “This laboratory is intended as a meeting point between science and application, between our internal teams and external partners, and between development and the concrete needs of the market".

Pablo Alvarez Martin, Lallemand Specialty Cultures' R&D director, added: “This relocation project is fully aligned with our ambition to advance R&D in an environment that encourages exchange and collaboration”.