According to this recent article, the French tend to describe a beer more by its colour than by its style. Sorting beers into white, blonde, amber, brown or black sometimes means missing the essential point: taste. Please note that the taste character of beer comes not just from the malts, […]
According to this recent article, an increasing share of people wants to reduce its alcohol consumption. Supermarket shelves are beginning to be filled with alcohol-free wines and beers that are far superior in taste to those available in the past. How can microbiology be used to preserve the flavour of […]
Lallemand’s Bio-Ingredients and Specialty Cultures divisions has recently teamed up to develop a new solution to reduce or remove the need for added nitrates and nitrites in processed meats, such as bacon, dry-cured sausages and mortadella. The launch comes as French and Danish food authorities are increasingly concerned about the […]
According to a recent study, yeast grown on almond hulls could be a new, sustainable route to produce high-protein animal feed from an agricultural waste product. Indeed, animal feed ingredients, particularly those abundant in high quality protein, are the most expensive component of livestock production. Almond hulls are currently a […]
According to this recent article by Nutra Ingredients, a new randomised controlled trial revealed that administration of the prebiotic yeast mannan (YM) leads to more time spent in bed (TIB) and increased deep sleep in healthy adults. Indeed, the study shows that the differences were attributed to significant changes in […]
According to a study published in the “British Journal of Nutrition”, live yeast added to feed improves heat tolerance in pigs by improving their feeding behaviour and energy metabolism. To know more […]
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 […]
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 […]
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 […]
A study by the University of Lisbon among grape growers has shown that the use of wine yeast as a biocontrol agent can control 4 fungal pathogens present on grapevines: Aspergillus, Botrytis, Mucor and Penicillium, thus reducing the use of synthetic fungicides. Discover the very interesting study on the RedAgricola […]
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) […]
Are you wondering what the differences are between baker’s yeast and baking powder, improperly called “chemical yeast”? This article is for you! https://www.comment-economiser.fr/difference-levure-chimique-boulanger.html […]
The 34th Yeast Conference takes place in Vienna in Austria the 15th of May & the 16th of May 2023 with a very interesting topic “Zero waste and circular (yeast) production”. For any further information […]
Views of the European Yeast producers & Yeast users […]
The EU Yeast sector: a solution provider for a sustainable food chain at risk of raw material storage due to potential RED III provisions […]