Lallemand has more than 100 years of developing and producing yeast, bacteria and specialty ingredients for agricultural, health, pharmaceutical, fermented beverages, feed and food industries. One of Lallemand’s goals is to provide micro-organisms selected from nature that are able to improve the control of fermentation process and to optimize the quality of the final product.
With this experience, selecting specialized yeast for cocoa fermentation is a natural progression. Lallemand’s expertise in microbiology, the production of micro-organisms and investments in Research and Development, positions it very well to service the cocoa industry.
Lallemand is a privately owned Canadian corporation with divisions operating around the world.
Lallemand is involved since 2014 in laboratory, field and base research on cocoa fermentation knowledge. Lallemand has explored the benefits that selected yeasts can offer to cocoa producers to manage their fermentation process and to unlock the flavor of cocoa beans. Our studies are done in collaboration with internationally renowned cocoa research institutions, multinational producers, boutique and NGO’s, partnered with our team. The outcomes of our studies allowed us to launch a new range LALCOCOA™ specific and selected active dry yeasts for post-harvest cocoa processing.
LALCOCOA™ is proud to offer the cocoa producing community tools that can assist them improve their production process and the quality of the cocoa beans.