Lallemand Animal Nutrition
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COVID-19 Info
We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

What's new

Oct 01, 2021

Liz Anthony, Fermentation Manager, Bacteria production plant, Milwaukee, USA: “The Lallemand fermentation team takes a high level of pride, attention to detail, process control and compliance which ultimately produces superior yeast and bacteria”

Oct 01, 2021

The people behind the products: meet Liz Anthony, Fermentation Manager, Bacteria production plant, Milwaukee, Wisconsin, USA.

Liz started working with Lallemand Animal Nutrition in 2005 and transitioned to the fermentation manager role three years ago. Liz manages a team that grows the bacteria forage inoculants and feed additives for the animal nutrition business worldwide.

 

Liz, can you introduce yourself?

My name is Liz Anthony and I am a Milwaukee, Wisconsin native.  I studied Physiological Sciences at Marquette University and greatly enjoyed my laboratory work while attending college. I started with Lallemand a year after college in the Quality Control laboratory and am now the manager of the Fermentation department.

 

What is the best part of your role at Lallemand?

The people; globally and locally Lallemand has wonderful, smart, and talented people. I love science and really enjoy the work we do at Lallemand Animal Nutrition and it’s even better to work and manage a team that also takes pride in the work.

 

How did you get to your current role?

I worked for Lallemand in the laboratory and had a great rapport with the fermentation and freeze-drying teams.  When a new fermentation manager role opened, I felt like it was a nice next step in my career.  I had years of experience within the production team, and it felt like a new and exciting challenge.

 

What is the most important part of your role, in relation to producing a high-quality product?

Maintaining a high standard of excellence in initial fermentation will be the start to a high-quality product. The Lallemand fermentation team takes a high level of pride, attention to detail, process control, and compliance which ultimately produces superior yeast and bacteria. These process control steps and compliance measures are in place all along the production process, not just fermentation. Some of the control measures we manage are contamination, water activity levels, time, temperature, and pH of fermentation, each Lallemand production department really has an important role in producing a potent, stable, and viable product which sets the stage for the great product efficacy and usefulness that Lallemand customers have come to know and trust.

 

What are your top 3 reasons to work at Lallemand?

1. Family-owned company

2. Great teammates – each employee brings a unique and valuable skillset to the table and it is also impressive to have employees who have spent many years working for Lallemand

3. The ability for Lallemand to adapt and grow with evolving technologies, processes, or training of personnel.

 

What’s a fun fact about you?

I am really great addition to trivia teams, especially if it has anything to do with the 6-degrees of Kevin Bacon.  I also recently purchased a 1927 arts and crafts bungalow that I have been restoring and updating!

 

What’s the best piece of advice you’ve ever been given?

Let the little things roll off your back and stay true to yourself.

 

Have you completed anything from your bucket list?

I went to Oktoberfest in Munich, Germany (which actually occurs during September).  It is a must-see event!  I really enjoyed the communal feel of the event and really appreciated the delicious food and German beer!  Our group of friends instantly meet and made friends with other people attending Oktoberfest and had such a wonderful time.