COFALEC Confederation of European Yeast Producers

Our Secretary-General, Diane DORE, had a great time last week at the Food and Drink Dialogues in Brussels. A huge thank you to the FoodDrinkEurope team for putting together such a well-organized and lively event! The discussions brought together key stakeholders from across Europe’s food and drink industry, along with representatives from the European Commission, MEPs and Permanent Representatives. The focus was on three strategic topics for the EU’s food sector: the Net Zero challenge, consumers and competitiveness. How can we drive more consumer-centered action? Sustainability, transparency, and innovation were all in the spotlight, with plenty of thought-provoking exchanges on how to move the sector forward. It was also a great opportunity to connect in-person with the Food Drink Europe team, meet new faces, and strengthen existing relationships. Looking forward to continuing these important conversations in the months ahead! Dirk Jacobs William Surman Rafael Sampson Katrin Heeren Federica Dolce Evelyne Dollet Léna Girard #FoodandDrinkDialogue #Sustainability #Collaboration #FoodIndustry #EUPolicy

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: