Lallemand Bio-Ingredients Launches Fermentation-Derived Iron Ingredient

Lallemand Bio-Ingredients today announced the launch of Lalmin Iron, a fermentation-derived nutritional yeast ingredient.

In Lalmin Iron, iron is incorporated within the yeast matrix and associated with yeast cellular structures. As the yeast matrix is digested, the iron is progressively released, providing a food-like digestive journey that distinguishes Lalmin Iron from conventional iron salts.

Iron plays an essential role in normal physiological functions, including oxygen transport, energy metabolism, cognitive function, and immune function. However, gastrointestinal effects associated with some conventional oral iron supplements can make continued supplementation challenging for consumers. Lalmin Iron was developed to help formulators address this important consideration through an ingredient supported by research on gastrointestinal tolerability and digestive release.

A published pilot and feasibility study tested the ingredient in 14 physically active women aged 18 to 25. Participants consumed two cookies providing a total of 40 mg of iron from Lalmin Iron every other day for 14 days. The study reported good adherence and feasibility, with no increase in overall gastrointestinal symptom burden. It also reported a reduction in constipation over the course of the intervention and a lower diarrhea score on the days when participants consumed the Lalmin Iron cookies.

“Gastrointestinal tolerability can be an important factor in consumers’ ability to continue taking an iron supplement,” said Ipi-Liisa Peeker, category manager. “With Lalmin Iron, we are bringing formulators a fermentation-derived ingredient that combines a distinctive yeast matrix with demonstrated tolerability in humans. This provides an opportunity to develop iron products that better align with consumer expectations for effective, comfortable, and food-inspired nutritional solutions.”