Virtus Nutrition also held a reception this evening that started out with a fascinating wine tasting presented by Lallemand’s Bob Charley, Forage Products Manager.
This got a little complicated for my feeble brain although I really like the creative approach. You see, we tried a couple of different wines that were made from the same ingredients except for the yeast. That made a difference in a number of aspects of the wine like taste and aging.
Then we proceeded to learn about how that same yeast technology is being used in the dairy nutrition business, which is where Virtus comes in.
Make sense? For more just visit their website.