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 […]
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 […]
COFALEC elects Vincent Saingier as New President of COFALEC for the period 2022-2024 during its last General Assembly in Zurich […]
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 […]
In February 2022, COFALEC signed the EU Code of Conduct on Responsible Food Business and Marketing Practices, one of the first deliverables of the Farm to Fork Strategy. Through this signature, COFALEC commits to promote proactively this EU code among its members as well as to achieve two actions on […]
COFALEC has recently published a new brochure on selected natural wine yeasts. Along with showing the diversity of yeasts, this brochure aims to explain their crucial role during the winemaking process and to answer the many questions one may have about yeasts. The brochure is composed of five technical sheets, […]
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 […]