Jan 25, 2023
We’re excited to kick off the year with a new series to introduce our Lallemand Specialty Cultures (LSC) team. Meet Joerg Duepjan, LSC’s Business Development, and Meat Category Director. Joerg has worked at Lallemand for over 6.5, and in this interview, he shares his thoughts on the food industry and trends. Outside of work, Joerg enjoys giving back to his community by volunteering as an examiner for the Chamber of Commerce in Bielefeld and as a sensorial expert for the DLG – DLG e.V. – German Agricultural Society.
Please introduce yourself:
“I am a business development and category management specialist in the meat, dairy, plant-based, and food fermentation segments. With more than 30 years of experience in this field, I have developed a broad network of contacts with partners, distributors, professionals, and customers around the world. Currently, I am employed at Lallemand Specialty Cultures (LSC) where I build relationships with partners, distributors, resellers, and final clients while executing new sales strategies and identifying new application markets to generate growth. I also lead a team of regional sales managers. I am a foodie and food lover, curious and passionate about all things new, while also appreciating the familiar.”
What’s your all-time favorite meat style?
“I love steaks and burgers, particularly a rib-eye steak cooked medium-rare, seasoned simply with salt and pepper, and perhaps some roasted onions.”
What are the current trends in the meat industry?
“One trend is definitely plant-based meat alternatives, and now they are also fermented, such as vegan or plant-based salami. Another trend is the reduction or elimination of nitrite/nitrate in cooked and dry fermented meat products. I am happy that we at LSC can help our clients and partners in both of these areas.”
What’s your Lallemand story?
“I joined Lallemand 6.5 years ago during the acquisition of the site in La Ferté-sous-Jouarre from DSM. What I love about Lallemand is the quick decision-making process, the opportunity for personal involvement and contribution, and the feeling that, even though the company operates in 48 facilities around the world with more than 4,700 employees, it’s still easy to feel like a part of a private and family-managed company.”
Any last words for the readers?
“The selection of the right molds and bacteria can have a significant impact on the flavor, aroma, appearance, and food safety of the final products. At Lallemand Specialty Cultures, we see ourselves as more than just sellers of cultures for food applications. We offer specialty cultures, technical support, and are always happy to help clients and partners solve production issues or create new products or processes.”