Partnership announcement: Lallemand Specialty Cultures contributes to the future of plant-based food through the Cocagne project

Blagnac, December 10, 2024 – Lallemand Specialty Cultures announces its commitment to the Cocagne project, an innovative research and development initiative led by Bel Group, a major player in food through dairy, fruit and plant-based healthier eating portions, with iconic international brands such as The Laughing Cow®, Kiri®, Babybel®, Boursin®, Nurishh®, or GoGo squeeZ®. The project, in partnership with Avril, a leading player in the vegetable oil and protein sector, and Protial, an expert service provider in the agri-food industry, aims to revolutionize the plant-based food market by developing fermented and ripened plant-based cheese alternatives. This collaborative effort represents a strategic investment of 9 million euros over three years, with the support of Bpifrance through the France 2030 program, to accelerate the transformation of plant-based products.

THE COCAGNE PROJECT: REVOLUTIONIZING PLANT-BASED ALTERNATIVES

The Cocagne project focuses on creating new fermented and ripened plant-based products Its main
objectives are:

OVERVIEW OF THE PLANT-BASED MARKET

The plant-based market is experiencing rapid growth, with impressive diversification ranging from
dairy and meat alternatives to completely new plant-based products or raw materials. The target is to
provide plant-derived products that offer a variety of tastes, textures, and nutritional benefits while
reducing environmental impact. Consumers increasingly seek innovative products that combine taste,
health, and sustainability. The Cocagne Project aims to meet these expectations by transforming
traditional cheese alternatives into culinary innovations.

THE CRUCIAL ROLE OF FERMENTATION

Fermentation plays a key role in the production of these plant-based alternatives. Through this technique,
manufacturers can enhance the flavor, texture, nutritional profile, and safety of products making plant-based alternatives more appealing and convincing for consumers. “Developing ripened plant-based
products is a significant challenge that requires us to rethink our traditional approach to the ecology of
fermented products. We must create specific cultures tailored to the nutrients in plant-based raw materials while ensuring they produce the desired flavors, aromas, and textures” says Pablo Alvarez, Director of R&D at Lallemand Specialty Cultures.

LALLEMAND: EXPERTISE & INNOVATION IN SHAPING THE FUTURE OF PLANT-BASED FOOD

Lallemand Specialty Cultures leverages recognized expertise in microbiology and fermentation, combined
with extensive experience in developing cultures for the dairy and meat sectors. This combination is a
significant asset for creating innovative and high-quality plant-based solutions. With its know-how,
Lallemand Specialty Cultures can meet the specific needs of the plant-based market and support its rapid
evolution. Committed to innovation, the company remains at the forefront of emerging trends in the plant-based food industry. Its approach is based on selecting specialized cultures that enhance the flavor, texture, and safety of plant-based products, Lallemand continues to offer solutions that enrich the consumer experience while meeting quality and sustainability standards.

About Lallemand Specialty Cultures

Lallemand Specialty Cultures (LSC) business unit is dedicated to developing innovative and customized solutions for cheese, fermented meats, and plant-based alternatives production. The LSC range of surface, ripening, and bioprotective cultures provides unique appearance, color, flavor, texture, and food safety for better product differentiation.

Media Contact

Juliette Gay – Marketing coordinator – jgay@lallemand.com

Julia Plateau-Gonthier – Category Manager Dairy, Meat, Plant-based – jplateau@lallemand.com