On September 15th, we inaugurated our new Application R&D laboratory in Rennes (Ille-et-Vilaine), marking a strategic milestone in the growth of our business unit. This relocation from La Ferté-sous-Jouarre (Seine-et-Marne) to a newly designed 400 m² facility reflects our commitment to fostering innovation, collaboration, and closer ties with our partners.
“This laboratory is intended as a meeting point between science and application, between our internal teams and external partners, and between development and the concrete needs of the market,” said Lauriane Fillous, President of Lallemand Specialty Cultures business unit.
Founded in 2012, our business unit specializes in food cultures for the dairy, meat, and plant-based sectors. This new R&D site was designed to promote agility, cross-functional collaboration, and innovation. It enables us to develop microorganism-based solutions that address tomorrow’s challenges: sensory differentiation, technological performance, food safety, and sustainability.
“This relocation project is fully aligned with our ambition to advance R&D in an environment that encourages exchange and collaboration,” added Pablo Alvarez Martin, our R&D Director.
The site features 200 m² of laboratories dedicated to the formulation and testing of microorganism based solutions, as well as the evaluation of their effects on finished product models under conditions similar to industrial production. These activities leverage the latest advances in biotechnology and applied microbiology. The site also includes offices and meeting rooms, providing a comprehensive space for research, innovation, and knowledge sharing.
It is also part of a broader initiative to strengthen connections with leading agri-food training centers, with the aim of attracting new talent and reinforcing our teams.
A strain collection of several thousand microorganisms
Our strain collection of over 2,000 bacteria, yeasts, and molds has also been relocated to the new site. Initiated more than 100 years ago, this collection is a valuable resource for developing future solutions across a wide range of food applications.
Bioprotection of dairy and cured meat products remains a key focus of our research and development, aimed at enhancing food safety and optimizing shelf life. We also develop innovative solutions for plant based alternatives, with a particular focus on matrix fermentation to improve taste and sensory acceptance, as well as on the development of bloomy rinds.
This new laboratory will continue its close collaboration with our Blagnac site, which specializes in fermentation processes, and will further strengthen our ability to meet tomorrow’s challenges in the field of food cultures.
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