Lallemand Specialty Cultures unveils new application R&D lab to drive microbial innovation
Lallemand Specialty Cultures (LSC) marked a major strategic upgrade this month officially inaugurating its new, state-of-the-art application R&D laboratory in Rennes, Ille-et-Vilaine.
The 400 m2 facility, a relocation from La Ferté-sous-Jouarre, is designed to enhance the company’s capability to deliver micro-organism-based solutions for the dairy, meat, and burgeoning plant-based sectors.
The move is aimed at boosting agility and cross-functional collaboration, enabling Lallemand Specialty Cultures (LSC) to tackle pressing industry challenges, including sensory differentiation, technological performance, food safety, and sustainability.
“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,” stated Lauriane Fillous, president of Lallemand Specialty Cultures.
The site features 200 m2 of dedicated laboratory space focused on the formulation and testing of microbial solutions. These facilities are specifically designed to simulate industrial production conditions, allowing researchers to accurately evaluate the impact of new strains on finished product models. This applied work leverages the latest advancements in biotechnology and applied microbiology.
Pablo Alvarez Martin, R&D director for LSC, emphasised the strategic vision behind the investment, saying: “This relocation project is fully aligned with our ambition to advance R&D in an environment that encourages exchange and collaboration.”
A cornerstone of the new facility is the relocated strain collection of over 2,000 bacteria, yeasts, and moulds, a genetic library initiated more than a century ago that serves as the foundation for future product development.
LSC’s research will maintain a key focus on bio-protection for dairy and cured meat products, aiming to optimise shelf life and enhance food safety. Simultaneously, the company is intensifying its efforts in plant-based alternatives, specifically exploring matrix fermentation to significantly improve taste and sensory acceptance, alongside the development of microbial solutions for products like bloomy rinds.
The Rennes lab will operate in close partnership with LSC’s Blagnac site, which specialises in fermentation processes, collectively strengthening the unit’s capacity to serve the evolving demands of the global food culture market.
