COFALEC Confederation of European Yeast Producers

More than a hundred types of S. Cerevisiae and O. Oeni were found in wine fermentations by researchers in France. A new observatory founded in Bordeaux, France in 2024 focuses on studying yeast and bacteria found in spontaneous fermentations in the wine sector. The preliminary results show considerable biodiversity in the types of S. Cerevisiae (yeast) and O. Oeni (bacteria). The researchers will be focusing on a wide range of topics relevant to wine and micro-organisms. Those include the impact of climate change on the presence of micro-organisms such as yeast at the surface of grape berries. They will also study how upcoming environmental changes will impact the spontaneous alcoholic and malolactic fermentations. The industry is facing environmental challenges. Climate change changes the microclimate of grape berries, impacting pH and sugar content which is likely to change the microorganisms which are key to making wine. Less use of sulphur dioxide might also change fermentation communities, and these changes are currently under study. The original article is in French below:

Yeast as an Emulsifier? Osaka Metropolitan University researchers showed that specific proteins from yeast cell walls have high emulsifying activity. This finding is interesting because they showed that those proteins can be separated from the cell and potentially be used as an extract for food instead of common allergens. The research group had previously found that three cell wall proteins were outstanding candidates for their emulsifying activity. But because they are strongly attached to the cell wall, and therefore cannot be used as separated components, their finding of new proteins is significant. The yeast cell wall protein Fba1 has the strongest emulsifying action. It was as strong as casein, a widely used emulsifier from milk. Emulsifiers have many applications in the food and cosmetics sectors, allowing separated substances to mix, but traditional emulsifiers from dairy, eggs and soybeans are usually allergens.

Yeast cultures have a positive effect on the growth performance of beef cattle. A new piece of research was published in Frontiers, uncovering the effect of yeast as a feed additive in the diet of Simmental beef cattle. This species, native to Switzerland, is one of the oldest and most common cattle breeds worldwide. The research explores the impact of the additive on growth, antioxidant capacity, immune function and intestinal microbiota. They were measured by separating the bulls into two random groups. The results show that once introduced into their diets, the yeast colonies reduce the feed the cattle need to ingest. They also show improvements in many measurements, including levels of immunoglobulin and antioxidant capacity, showing the health benefits of yeast. Find more in the scientific article below:

Yeast is often used in research to improve medical treatments for human health. For instance, a Singapore lab recently bioengineered yeast cells for the improvement of drug delivery. Their technique might deliver precise treatments for human diseases. Once engineered, the micro-organisms could adapt in real-time to a patient’s illness, leading potentially to less side effects. This innovation allows the yeast microbial communities to self-regulate their composition when they receive external signals. They are separated into two types that can switch and cooperate. As such, yeast cells can collectively perform complex tasks. The researchers are now focusing on expanding the findings : the goal would be for the yeast communities to specifically react to different illness types. The objective is to explore how the colonies could create molecules that fight specific illnesses, which would continue to benefit the development of tailored therapies in the field of precision medicine. Learn more about the scientific details of this research by clicking below:

Researchers have uncovered promising probiotic yeast strains from Ethiopian fermented beverages. They offer potential innovations in food development. The study isolated 11 yeast strains, and several showed promising probiotic qualities, including survival in harsh gastrointestinal-like conditions and robust antioxidant activity. These strains excelled in surface hydrophobicity and auto-aggregation tests, key indicators of probiotic efficacy, and demonstrated mild antibacterial activity against pathogens such as E. coli and S. aureus. This discovery adds to the growing interest in traditional fermented products as reservoirs of beneficial microbes.

Researchers at the University of Alberta designed a guide to help manufacturers to create innovative fermented plant-based foods. The guide focuses on selecting specific bacterial, yeast, and mould cultures that enhance flavour, nutrition, and sustainability. They used both traditional knowledge and modern genomic techniques, expanding beyond current fermentation practices typically used for dairy and meat. The initiative aligns with the increasing global demand for plant-based foods, offering a way to meet consumer needs while improving the environmental footprint of food production. It also aims to boost food security, especially in underserved regions. The guide provides the food industry with the tools to create functional and nutritious plant-based products by offering a detailed framework for selecting the right cultures. This research could pave the way for diverse, sustainable options to help support global dietary shifts towards more plant-based diets.

Did you know synthetic biology used baker's yeast to investigate human ageing? Its rapid growth and genetic manipulability is helpful for the understanding of life. Saccharomyces cerevisiae also shares genetic similarities with humans. A specific chromosome was synthesised in the study below and was shown to extend replicative lifespan. This field of research could offer useful insights for the study and acceleration of regenerative medicine, and for testing therapies. You can find more details in the scientific article below:

✨ Season’s Greetings from COFALEC! ✨ As the year comes to a close, we send our warmest wishes for joyful winter celebrations and a bright, prosperous year 2025 🌟   A heartfelt thank you to everyone we've worked with in 2024—our members, partners, and the curious followers of the fascinating world of yeast.  Your support drives us forward as we collectively strengthen our sector.    Let's hope for even more collaboration and success in 2025, together! 🥂 Happy holidays ! 🎄❄️

How are scientists advancing enzyme research with yeast-based biotechnologies? Yeast cells are now being repurposed as tiny tools for enzyme research. By attaching enzymes to the surface of yeast cells, researchers can turn them into efficient, reusable platforms for studying enzyme behaviour and testing new applications, such as drug discovery or industrial biocatalysis. A study published in FEBS Open Bio demonstrates a method to anchor β-lactamase, an enzyme, to yeast cell walls. This allows researchers to monitor the enzyme’s activity in real time using a simple colour-change reaction. Compared to traditional methods that rely on artificial supports, this technique is reducing costs and is adaptable to other enzymes for various scientific purposes. This innovation may offer a promising tool for improving enzyme applications in research and industry. Learn more:

🌍 The world population is projected to approach 10 billion by 2050, intensifying pressure on our natural resources and challenging current dietary trends. One alarming estimate: maintaining today’s meat-intensive diets could require converting over 1.3 billion additional hectares of land to agriculture. This would be a huge strain on ecosystems and biodiversity. 🚀 Alternative proteins offer part of the solution, providing a more sustainable approach to feeding the planet. These innovations use significantly less land and resources and emit fewer greenhouse gases. Among the exciting technologies leading the way is yeast-based precision fermentation, which holds transformative potential. 🎤 At the discussion, "Alternative proteins at the crossroads: future prospects at the heart of food innovation", held on 22nd October at SIAL Paris, experts from Bel, Roquette, Agronutris, Bon Vivant, Business France, Ferments du Futur, and ANIA (Association Nationale des Industries Alimentaires) came together to explore the future of food. Key topics included: ✅ Developing milk proteins through precision fermentation. ✅ Exploring insect proteins for sustainable nutrition. ✅ Unlocking nutrients from crops like pea and wheat via advanced extraction methods. 🌱 While innovation is thriving in Europe, challenges remain: 1. Regulatory issues – Novel Foods authorisations in the EU take up to 6 years, compared to just 2 years in the US. 2. Scaling up production – Increasing funds would accelerate industrial-scale development 3. Consumer awareness – Educating and engaging people about the health and environmental benefits of these foods is key to drive behaviour change. 💡 The path forward calls for collaboration across sectors to bring these solutions to market faster and reshape consumer habits for a sustainable future. 🔗 Let’s keep the conversation going: how can we accelerate the adoption of alternative proteins? #FoodInnovation #AlternativeProteins #Sustainability #PrecisionFermentation