On June 19th, Lallemand Animal Nutrition delivered an expertise on yeast’s assets in the nutrition industry, in Madrid, Spain. It has been known for many years that adding yeast and yeast derivatives to pig nutrition is beneficial for pigs. In a way. Yeast is most likely part of the diet […]
According to this recent news, Lesaffre will acquire DSM-Firmenich’s yeast extract go-to-market organization and know-how as the two companies agreed to collaborate on yeast derivatives serving the savory ingredients space. The acquisition allows Lesaffre’s global manufacturing network to make DSM-Firmenich’s yeast extract products. “This transaction completely fits in our strategy […]
COFALEC Confederation of European Yeast Producers is happy to have hosted its 65th General Assembly in Stockholm on 28th June 2024. Over 50 participants joined us for this significant event, many thanks to all attendees, speakers and partners for making it a success! In particular, we would like to thank […]
According to Oil and Fats International, German biotechnology company Insempra has raised US$20M in funding to expand production of yeast-fermented lipids for food and cosmetics. Following an initial US$15M seed round in 2021, the latest financing round would enable the company to continue building a technology platform to produce sustainable […]
Nutritional yeast is often lauded online as a seasoning that’s dairy-free but tastes like cheese, making it popular among vegans looking to get their cheesy fix. “Nutritional yeast is a vegan diet staple because it’s loaded with B12, a nutrient that’s hard to get enough of without animal products,” registered […]
According to this recent article by Science Direct, Recombinant antibodies have emerged as powerful tools in various fields, including therapeutics, diagnostics, and research applications. The selection of high-affinity antibodies with desired specificity is a crucial step in the development of recombinant antibody-based products. In recent years, yeast surface display technology […]
According to this article by The Economist, human neurons are distant relatives of tiny yeast cells, themselves descendants of even simpler microbes. Yet they are organised in structures that are capable of astonishing feats of creativity. How did the world get from bacteria to Bach, from fungus to fugues? The […]
A new study from the University of Gothenburg suggests that kelp flies (a type of insect) and marine yeast could be used as salmon feed. These two raw materials can be produced using byproducts from the seafood industry, which would otherwise be discarded. Marine yeasts are ubiquitous in marine environment […]
There is a large amount of research emerging highlighting the lifestyle factors that contribute to a healthy immune system, and what can cause immune health to fail. It is understood that high levels of stress, poor sleep, and an unbalanced diet are all often an accepted part of modern life, […]
COFALEC is happy to inform about the next 35th VHYC yeast conference that will take place on 06th May and 07th May 2024, in Berlin (Germany): “Yeast, sour dough, enzymes: baking with?” Find out more here! […]
According to Greener Ideal, yeast Has Been Used in Baking and Brewing Since Ancient Times: Yeast has undoubtedly been used in baking bread for centuries. In fact, evidence suggests that yeast was used for bread making in Ancient Egypt, around 2,500 BC. And we know that yeast has been used […]
According to InceptiveMind, yeast is an organism that can convert carbohydrates into products such as bread and beer through fermentation in the absence of light. Light exposure can interfere with or ruin this process in some cases. This is why yeast is often kept in dark places when used for […]
A recent Enerzine article finds that certain strains of yeast, an organism well known for its ability to transform carbohydrates into products such as bread and beer, may prefer light to darkness. This discovery could therefore have major implications for our understanding of evolution and biofuel production. Published in the […]
In this article, Slate finds that cross-breeding old types of yeast in the laboratory now opens the door to new beer flavours. New Scientist points out that most other types of beer are made using ordinary brewer’s yeast (Saccharomyces cerevisiae). Lager, on the other hand, is made by crossing this […]
According to this recent article by NewScientist, researchers have recreated the hybridisation of two wild yeast species that led to the first lager yeasts, generating new varieties that could make beer with a range of new flavours. It’s lager, but not as we know it. One of the world’s most […]