News

Fermented foods, the future of nutrition?

An article published on the French Sud Ouest website at the end of March highlights the positive impact of fermented foods on health and particularly on the intestinal microbiota. Modified by yeasts, moulds and other bacteria, there are many products resulting from fermentation. We consume them every day without necessarily […]

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Crohn’s disease: are vegan and vegetarian diets suitable?

An article published on the French Medisite website at the end of March shows that it is not impossible for people with Crohn’s disease (chronic inflammatory bowel disease) to follow a vegetarian or vegan diet and gives some advice. This article highlights the nutritional benefits of yeast as a substitute […]

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Digestion, cholesterol: what are the benefits of yeast?

Femme Actuelle magazine has a very interesting article on the benefits of yeast in its online edition of 29 March. In this article, you will (re)discover the beneficial effects of ultra-yeast against digestive disorders, as well as those of inactive yeast rich in vitamins (B vitamins, minerals, proteins and fibres) […]

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DIN Registration – September 2022

COFALEC is pleased to announce the registration of the COFALEC specifications for fresh and dry baker’s yeast by DIN, the German Normation body, as DIN Spec 91473 since July 2022. These specifications were developed by all European yeast producers since 2006 and had been revised regularly since then to adapt to […]

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33rd VH Yeast Conference in Berlin, Germany – August 2022

This conference took place on September 12th and 13th 2022 in Berlin, Germany and focused on : Yeast as an alternative protein source. Mrs Diane Doré (Secretary General of COFALEC) was honored to participate to make a presentation on the solutions provided by Yeast as an alternative protein provider. This […]

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COFALEC took part to the 2021 IPIFF annual event – December 2021

On December 1st, 2021, COFALEC was happy to participate in the IPIFF conference on « Maximizing the contribution of alternative sources of proteins towards sustainable food systems » which gathered more than 100 participants.Alongside Vitor Verdelho Vieira, EABA’s President, representative of the algae sector and Paul Aman, IPIFF’s 1st vice […]

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