Lallemand Inc.
Sylvie Van Zandycke is a highly experienced professional in the brewing industry, currently serving as the Director of Sales and Marketing for Brewing Yeast at Lallemand since December 2016. Sylvie holds leadership roles as the President of the American Society of Brewing Chemists' Board of Directors and as the Las Vegas Chapter Leader for the Pink Boots Society since 2023. Additionally, Sylvie is the Director of Ethics at the Siebel Institute of Technology. Prior experience includes roles as Global Key Account Manager and Technical Services Manager at DSM, as well as various positions at Lallemand and Oxford Brookes University. Sylvie earned a PhD in Microbiology from Oxford Brookes University and an engineering degree in Chemistry, Biochemistry, Microbiology, and Fermentation from Haute Ecole Lucia de Brouckere.
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Lallemand Inc.
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Established in the last century to supply ingredients to the baking industry, Lallemand has been producing and marketing yeast along with ancillary ingredients to the baking trade since 1921, to the international distilling and wine industry since 1972 and since 1988 bacteria and yeast related ingredients to the animal feed and agricultural sector, to other food industries and pharmaceutical and industrial fermentation companies. Facilities ; Yeast plants : Lallemand, Montreal, QC (Canada) American Yeast, Baltimore, MD (USA) American Yeast, Bakersfield, CA (USA) American Yeast, Memphis, TN (USA) Lallemand Mexico S.A. de C.V., Cuautitlan (Mexico) Lallemand GmbH, Vienna (Austria) Giegold GmbH, Schwarzenbach-an-der-Saale (Germany) F.X. Wieninger GmbH & Co KG, Passau (Germany) Linco GmbH & Co KG, Heilbronn (Germany) Lallemand S.P. z.o.o., Lublin (Poland) Lallemand S.P. z.o.o., Josefow (Poland) Salutaguse Pärmitehas, Tallinn (Estonia) Anchor Yeast, Johannesburg (South Africa) Anchor Yeast, Cape Town (South Africa) Suomen Hiiva, Lahti (Finland) Bacteria Plants: Equipharm, Aurillac (France) Lallemand Specialties, Milwaukee, WI (USA) Rosell Institute/Lallemand, Montreal, QC (Canada) Subsidiaries / divisions: Macco Oraniques, Valleyfield, QC (Canada) Business Strategy : To produce and market worldwide new yeasts and bacteria for existing and new applications, and develop new markets and applications for existing products for the bakery, fermented beverages and human and animal nutrition markets. Research & Development : Carrying out research on drying of yeast strains, control of yeast and bacteria fermentations, production of new wine yeasts strains and mechanisms of resistance of yeast to freezing and high concentrations of ethanol. Nutrition and growth of yeasts and bacteria on both a research and commercial scale (10 L to 250,000 L). Development, production and marketing of novel strains.