Lallemand Specialty Cultures

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MercoAgro 2018 – Processing and industrialization of meat in Latin America

Sep 7, 2018

Lallemand Specialty Cultures (LSC) will co-exhibit with its Brazilian partner GlobalFood at the 2018 MercoAgro: Booth #601.

The MercoAgro Fair will take place at the Tancredo Neves Exhibition Centre, from the 11th to 14th of September, 2018 in Chapecó (SC), Brazil. The biggest fair in Latin America, it provides solutions and innovations for the processing and industrialization of meat. Lallemand shares the fair’s vocation to connect people, countries and continents through business, technology, knowledge and relationships.

LSC will showcase its range of surface, ripening and biopreservation cultures for fermented meat applications. In addition, a technical seminar held by several professionals including Joerg Duepjan, Marketing & Business Development Director – Meat, will present adequate cured meat technologies and practices. The seminar will focus on how to generate market growth, to improve product quality and to increase production yields by leveraging LSC unique expertise and know-how.

The technical seminar program can be downloaded via this link  (Brazilian Portuguese language).

LSC Meat solutions:

Meat Surface cultures, consisting of Penicillium species, optimize the appearance and color while enhancing the meat flavor through different combinations of proteolytic and lipolytic activities. They not only enable a tailor-made surface but also control the environment and contamination risk by inhibiting undesirable flora growth.

LSC large range of Meat Ripening cultures allows for manufacturing high quality fermented meat products as well as low budget salami types. Through its extensive strains bank of Staphylococci and Lactic acid bacteria, LSC provides the meat industry and resellers with reliable and up-to-date culture solutions for product differentiation and food safety.

The Biopreservation line offers strains to fight against different organisms such as Staphylococcus aureusListeria monocytogenes, Salmonella species and the common spoilage organisms.

The LALCULT® XS344 is LSC latest meat innovation. This new culture blend produces the typically desired Mediterranean flavor profile.  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 species, this culture also exhibits inhibitory activity on the growth of certain pathogenic organisms which have been demonstrated under laboratory conditions.

Learn more about LSC complete solutions at MercoAgro: GlobalFood Booth #601. PARQUE TANCREDO NEVES, CHAPECÓ-SC – BRAZIL SEPTEMBER 11 – 14 2018