Feb
7,
2017
Feb 7, 2017
Meet an expert in cultures at CFIA 2017
Hall 8 Booth n°C28
In order to face consumers’ demand for safer high quality products, the food industry needs both technological and specialty cultures to create signature flavors and specific functionalities such as biopreservation in cheese and meat products.
Lallemand Specialty Cultures develops and markets an extensive range of flavoring, acidifying and biopreservation cultures (LALCULT®), as well as surface cultures (VELV-TOP®) and ripening cultures (FLAV-ANTAGE®) for dairy and meat applications.
Lallemand Bio-Ingredient complements Lallemand Specialty Cultures with its range of yeast extracts, inactivated yeast and yeast autolysates, representing an important asset to enhance the flavor and texture of different types of meat and meat analogue products (red meat, poultry, etc.), as well as for soups, seasonings, sauces, vegetables and vegan applications.
Meet us and discover our solutions at Rennes CFIA 201, March 7-8-9, Hall 8, booth C28
