COFALEC will participate in the VH Yeast Conference 2026, which will take place in Berlin, Germany, on 20 to 21 April 2026. Organised by Verein der Hefefachleute (VH), this international peer group meeting brings together around 90 yeast technologists from industry, suppliers and academic institutions. The 2026 edition will focus […]
As trilogue negotiations on New Genomic Techniques (NGTs) continue without conclusion, Europe’s agri-food chain is sounding the alarm. A coalition of 26 EU organisations representing the vast majority of plant-based operators, from input suppliers and farmers to processors and food producers, is calling on the European Parliament to avoid adding […]
The adoption of the new ISO standard 23983:2025 marks a key milestone for the global baking industry, setting a unified definition and reference for baker’s yeast quality Bruxelles, 20 October 2025 – COFALEC, the European Confederation of Yeast Producers, welcomes the publication of ISO standard 23983:2025 – Food products — […]
Milestone event in Naples marks new leadership, new headquarters and continued collaboration across the sector Naples, 28 June 2025 – COFALEC, the European Confederation of Yeast Producers, successfully hosted its 66th General Assembly in Naples, where Carlotta Trucillo was nominated as the association’s new Secretary General. This transition marks an […]
A study published in Foods explores the impact of different yeast strains on the viscosity and mouthfeel of red wine, focusing on Cabernet Sauvignon. The research investigates how these yeast strains influence wine texture and sensory qualities, particularly for wines of varying quality levels. The findings suggest that mannoproteins produced by yeast […]
The article below is a reminder that yeast, particularly Saccharomyces cerevisiae, has been fundamental in food production for thousands of years, especially in baking, brewing, and winemaking. Its role in fermentation not only enhances flavour and texture but also contributes to the preservation and nutritional value of various food products. Historically, […]
Yeast is a key tool for the research on life. Researchers have recently succeeded in synthesising the complete genome of the yeast Saccharomyces cerevisiae, which is a major step towards creating synthetic life. This is the first time that a complete synthetic eukaryotic genome has been constructed, paving the way […]
Yeast-based ingredients have been shown to enhance the health of chicken. Researchers at the University of Saskatchewan in Canada are studying how yeast byproducts improve chicken feed which increases egg quality. By incorporating these yeast-based compounds, chicken feed represents a more sustainable and effective alternative to traditional feed supplements. The […]
Researchers have developed a new method for producing sparkling wines by encapsulating yeast in small beads, eliminating the need for traditional secondary fermentation in the bottle. Secondary fermentation in the bottle involves adding yeast to the bottle after alcoholic fermentation has already taken place. The yeast breaks down sugars, allowing […]
We are delighted to announce the publication of our brand-new, interactive leaflets explaining the numerous applications of yeast and detailing the little-known facts behind its history. To see how the world of yeast expands beyond bakery, dive into our educative content on traditional uses, wine, beer, nutrition, health, alternative plant-based […]
Yeast cell wall derivatives (YCWDs) have antimicrobial properties against specific oral pathogens, meaning they can reduce harmful bacteria. The study highlights how these derivatives can interfere with bacterial adhesion and biofilm formation, making them a promising ingredient for oral health applications. This property could be particularly valuable for individuals at […]
Kombucha is made with SCOBY – a mix of bacteria and yeast. It looks like a floating film in the drink. It is a very versatile material. It can grow rapidly in vats when fed sugar. With tea or coffee, which contains nitrogen, the growth is stimulated. This mix can […]
A new piece of research published in Animals showed that yeast had a significant impact on the growth of rainbow trouts in a 60-day trial. The study combined S. cerevisiae and thymol, a compound derived from thyme. The main takeaways also show better immunity and antioxidant indicators. This discovery points […]
A project in Chile, with researchers from La Cruz and the University of Santiago, is looking at expanding the shelf life of berries using yeast. They are working with nearly 200 native strains of S. Saccharomyces that can produce gasotransmitters. They are molecules of gas with wide biological applications and […]
Researchers at Kobe University in Japan looked at modifying yeast cells to be able to produce herbal medicine at an industrial scale. Herbal medicine is usually hard to mass produce, but yeast aided that development. The field of biotechnology being immense, yeast can play a key role in new research […]