The LALCAFÉ™ yeast range is brought to you through the collaboration between Lallemand and Scott Laboratories.
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 coffee processing 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 coffee industry.
Lallemand is a privately owned Canadian corporation with divisions operating around the world.
Scott Laboratories has specialized in bringing to the market value added products and services for the North American wine, brewing, liquor, and coffee industries. Scott Laboratories’ mission is application development with a keen eye on production challenges, quality targets and market demands.
The partners share a common core value which is adding value to their customers. Lallemand and Scott Laboratories have been partners in developing wine industry solutions since 1974 when Lallemand dried the Scott Yeast collection for the first time. Since that time Lallemand has become the leader in new product development for wine and other industries, while Scott continues to translate these products to regional demands.
The companies have collaborated for more than 5 years in laboratory, field and base research. Internationally renowned coffee research institutions, multinational producers, boutique, cult growers and NGO’s, partnered with our team to execute more than 30 market trials before the launch of the LALCAFÉ™ range of yeast.
LALCAFÉ™ is proud to offer the coffee producing community tools that can assist them improve their production process and the quality of the coffee beans.