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Yeast Discovery could be the ‘Fountain of Youth’

Published in the journal Science on April 27, scientists aged yeast cells and rewired the aging process of yeast by reframing deterioration. They engineered a negative feedback loop which prevented deterioration and essentially created a clock-wise effect on the cell, prolonging and slowing aging. Scientists found that cells usually take […]

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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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