Lallemand opens new R&D laboratory in Rennes to drive innovation in food cultures

Lallemand Specialty Cultures has inaugurated a new Application R&D laboratory in Rennes, France, marking a strategic milestone for its food cultures business. The facility, officially opened on 15 September 2025, replaces the company’s former site in La Ferté-sous-Jouarre and represents a key investment in innovation, collaboration, and talent development.

“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,” said Lauriane Fillous, President of Lallemand Specialty Cultures.

Founded in 2012, the business unit focuses on microorganism-based solutions for the dairy, meat, and plant-based sectors. The new 400m² R&D site was designed to foster agility and cross-functional collaboration while enabling Lallemand to develop solutions addressing tomorrow’s challenges in sensory quality, technological performance, food safety, and sustainability.

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

The site includes 200m² of laboratories dedicated to the formulation and testing of microorganism-based solutions and to evaluating their effects on finished products under conditions similar to industrial production. Equipped with the latest advances in biotechnology and applied microbiology, the facility also houses offices and meeting spaces to promote knowledge sharing between researchers, partners, and collaborators.

The Rennes site also strengthens Lallemand’s connections with leading agri-food training centers, helping to attract new scientific talent and reinforce the company’s research capabilities.

As part of the relocation, Lallemand transferred its historic strain collection to the new facility. The collection, which includes more than 2,000 bacteria, yeasts, and molds, was initiated over a century ago and serves as a cornerstone of the company’s innovation strategy. This resource supports the development of advanced solutions across multiple food applications, including bioprotection, fermentation, and sensory enhancement.

Bioprotection of dairy and cured meat products remains a key research focus, with the aim of enhancing food safety and extending shelf life. The company is also developing next-generation cultures for plant-based alternatives, concentrating on matrix fermentation to improve flavor, texture, and sensory appeal, as well as on creating authentic bloomy rinds for plant-based cheeses.

The new Rennes laboratory will work closely with Lallemand’s Blagnac site, which specializes in fermentation processes, to strengthen the company’s ability to deliver comprehensive, science-driven solutions across the global food industry.

Lallemand Inc., headquartered in Canada, employs more than 6,000 people in over 45 countries across five continents. The company is a global leader in the development, production, and marketing of yeasts, bacteria, fungi, and their derivatives for applications in baking, winemaking, brewing, distilling, animal nutrition, human health and nutrition, and agriculture.

Lallemand Specialty Cultures is dedicated to developing innovative and customized microbial solutions for dairy products, fermented meats, and plant-based alternatives. Its range of surface, ripening, and bioprotection cultures provides manufacturers with the tools to create products offering unique appearances, flavors, textures, and enhanced food safety.