Institut Rosell-Lallemand: Probiotics & Yeast Make The Perfect Combination
Founded in 1932 with the intent of researching the field of dairy bacteriology, Institut Rosell-Lallemand, Montreal, Quebec, Canada, has stayed true to its original roots even as it evolves in the nutraceuticals industry. Initially formed as a developer of lactic acid bacteria, Institut Rosell has relied on this core competency to grow its business in nutraceuticals and beyond. Indeed, one of the original founders of the company, Dr. Édouard Brochu, is still involved in the company’s activities.
From its inception, Institut Rosell worked to develop new ways of marketing lactic acid bacteria products. In 1933, it was the first company to introduce yogurt into North America. The company also developed and improved a drying process in the 1940’s that led to the development of freeze drying technology, allowing for the introduction of probiotic supplements. Today, the company is part of Lallemand, Inc., an international yeast producer that acquired it in 1998. Institut Rosell Lallemand has two offices, in Montreal and in Toulouse, France, while manufacturing is based in Montreal and in St.-Simon, France. The company has more than 70 employees and has developed partnerships and collaborations with international institutes and universities. It exports to more than 25 countries.
As a result of the acquisition by Lallemand, the firm was restructured into two divisions. Lallemand, primarily known as a leader in the field of bakers yeast, maintains a Bakery Division and created a Specialty Division. Within this division, three groups exist—a wine yeast/fermented beverage group, an animal nutrition group and a human nutrition group. The latter is composed of Institut Rosell.
“Our business is probiotics,” said Jean Leclerc, sales manager, “and we have concentrated for over 60 years on doing research in this field, finding new uses for probiotics.” He offered as an example a recent development in the area of microencapsulation technology, “Probiocap,” that allows the use of probiotics in food applications. “We want to see probiotic products not just on store shelves as supplements but also in fortified food products,” he said.
Also part of the Human Nutrition group is Lallemand’s “Bio-Mineral” business that manufactures organically bound mineral-enriched yeasts. “These enriched yeasts are organically bound and bioavailable,” said Mr. Leclerc. In addition, the group sells yeast for flavor applications. Research is also key in this area. “We are doing research on how to incorporate Bio-minerals into breads to offer added value,” explained Mr. Clerc.
In summary, Mr. Leclerc said, “We are in a good position now, having both Bio-Minerals and probiotic products to offer. For the future,” he said, “we really have three directions. Our first is to continue to innovate.” In addition to the Probiocap microencapsulation technology, another recent focus as been on improving the stability of probiotics at room temperature, a major issue in North America right now, according to Mr. Leclerc. “Secondly,” he said, “we are working on documenting our strains, including our Lb. acidophilus Rosell-52 and Lb. rhamnosus Rosell-11, having a modulating effect on the immune system and inhibiting the adhesion of E. Coli. Lb. Acidophilus can vary from company to company and strain to strain and we think it’s important that the differences be clarified.”
“Finally,” said Mr. Leclerc, “we are working on improving our product quality. We have begun the GMP process and hope to be GMP-pharmaceutical approved by the end of the year,” he concluded.
— E.S.
Institut Rosell Lallemand
8480 Saint-Laurent Boulevard
Montreal, Quebec, Canada H2P 2M6
Telephone: 514-381-5631
Fax: 514-383-4493
E-mail: human@lallemand.com
Website: www.lallemand.com
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