Lallemand Specialty Cultures will exhibit its 2018 innovations at CFIA Rennes :
Hall 8 – Booth D14
Lallemand Specialty Cultures (LSC) pursues its innovation strategy to meet the expectations of a constantly evolving market.
For Cheesemakers seeking to produce “signature” or Terroir cheeses, LSC selects the most relevant microorganisms from the indigenous flora to develop the LALFLORA® products. These are unique solutions used for direct inoculation which simultaneously address the aromatic, technological and food safety expectations.
For blue cheeses, LSC launches the Blue range with several complementary cultures. The LALCULT® Blue LN1029, a heterofermentative gas producing culture that perfectly opens the curd of soft blue cheeses to allow for the blue mold growth, and three FLAV-ANTAGE® Blue Penicillium roqueforti. They are designed to bring the typical colors of blue cheese, develop its uniquely delicate to tangy taste and deliver the texture found in cheeses such as Gorgonzola, Danablu and Stilton.
LSC also reinforces its range of surface, ripening and biopreservation cultures for fermented meat applications. The LALCULT® XS344 produces Mediterranean flavors. With a low latency and moderate acidifying properties, it is most appropriate for medium and high-end “traditional” products. Composed of Lactobacillus sakei and Staphylococcus xylosus, this culture also exhibits inhibitory activity on the growth of certain pathogenic organisms as demonstrated under laboratory conditions.
Learn more about those innovative solutions at CFIA Rennes – March 13-15 2018 , Hall 8, Booth D14.