Lallemand inaugurates new application R&D laboratory in Rennes to advance food culture innovation
The new R&D site features a dedicated laboratory space equipped for formulation, testing, and evaluation of microorganisms under conditions that replicate industrial production.
FRANCE – Lallemand has inaugurated its new application R&D laboratory in Rennes, France, marking a major step in the continued expansion of its Specialty Cultures business unit.
The relocation from La Ferté-sous-Jouarre to the newly constructed 400 m² facility underscores the company’s commitment to innovation, scientific collaboration, and strengthening partnerships within the food industry.
According to Lauriane Fillous, President of Lallemand Specialty Cultures, the new 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.”
The site has been strategically designed to encourage agility, cross-functional collaboration, and open exchange, factors essential for developing microorganism-based solutions that meet emerging industry demands in taste, performance, safety, and sustainability.
Founded in 2012, the Lallemand Specialty Cultures business unit focuses on food cultures for the dairy, meat, and plant-based sectors.
The new R&D site reflects this focus, featuring 200 m² of dedicated laboratory space equipped for formulation, testing, and evaluation of microorganisms under conditions that replicate industrial production.
Researchers at the facility will leverage advances in biotechnology and applied microbiology to develop innovative bioprotection and fermentation solutions that enhance food safety, sensory quality, and shelf life.
Pablo Alvarez Martin, R&D Director, emphasized that the new facility aligns with Lallemand’s broader goal of advancing research in an environment that “encourages exchange and collaboration.”
The site also houses modern office and meeting spaces designed to facilitate knowledge sharing among scientists, partners, and clients.
As part of its expansion, Lallemand has relocated its historic strain collection, comprising over 2,000 bacteria, yeasts, and molds, to Rennes.
This collection, initiated over a century ago, remains an invaluable asset for developing next-generation food culture solutions across various applications.
The Rennes laboratory also reinforces Lallemand’s ties with academic and agri-food training institutions to attract emerging talent and support the next wave of innovation.
Research will continue to focus on bioprotection for dairy and cured meat products, as well as advancements in plant-based alternatives, particularly through matrix fermentation to enhance flavor and texture.
The new facility will collaborate closely with Lallemand’s Blagnac site, which specializes in fermentation processes, thereby creating a strong synergy between product development and process innovation.
Together, these sites position Lallemand at the forefront of microbial research, helping the company better serve a rapidly evolving global food market.
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