COFALEC Confederation of European Yeast Producers

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 

Researchers have found that spent brewer's yeast, a byproduct of beer production, can be used to capture metals like aluminum, copper, and zinc from industrial waste. The yeast’s cell walls naturally bind to these metals, making it an effective, low-cost solution for waste treatment. By adjusting the acidity (pH) of the waste solution, scientists enhanced the yeast's ability to selectively bind with each metal. For example, at lower pH levels, the yeast binds more strongly with aluminium than copper, allowing for targeted recovery based on metal type. The yeast can be reused multiple times, particularly for removing copper and zinc, which makes the process both sustainable and economical. While effective for aluminium, copper, and zinc, further studies are needed to optimise the technique for capturing metals like nickel.

Recent research shows the potential of yeast to protect fruit harvests                  New research sheds light on the potential of Kluyveromyces marxianus’s cell wall to preserve fruit harvests. The researchers of Zhejiang University, China, published the findings in the International Journal of Biological Macromolecules. Postharvest diseases can seriously threaten fruit’s edible safety, nutritional value and storage time, resulting in huge losses along the entire value chain, including water, energy, fertilizer and other inputs. The yeast’s cell wall, specifically polysaccharides, was shown to have potential to improve the resistance of pear fruit to P. expansum, a fungi which damages it. The findings conclude that K. marxianus’s cell wall can be used as an innovative and promising candidate for preventing postharvest fungal decay and extending fruit shelf life. This could replace the use of chemical fungicides which leads residues in food, causing harm to the environment, food safety and human health.

The large ‘Ferments of the Future’ innovation centre was recently inaugurated in Saclay, south of Paris. It is a major hub for research and innovation in fermentation processes. It aims to open up the ‘black box’ of ferments. Research is focusing on topics such as improving the texture of plant-based protein products, intestinal health, vitamins, flavours, reducing fats and sugars in food and replacing pesticides in agriculture. Yeast plays a major role in some of these end uses. Nearly 15,000 strains of yeast, bacteria and fungi will be studied using traditional, biomass and precision fermentation. Its director claims that the centre will be a major lever in bringing about the agri-food transition and feeding the estimated 10 billion humans by 2050. It is being coordinated by the French National Research Institute for Agriculture, Food and the Environment (INRAE) and the French National Association of Food Industries (ANIA). It will have a budget of €100 million over 10 years. Additional investment would allow the European sector to keep pace with the United States, which is very active in fermentation research. 

𝗖𝗲𝗹𝗲𝗯𝗿𝗮𝘁𝗲 𝗪𝗼𝗿𝗹𝗱 𝗕𝗿𝗲𝗮𝗱 𝗗𝗮𝘆 𝘄𝗶𝘁𝗵 𝗕𝗮𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗪𝗼𝗿𝗹𝗱 𝗕𝗿𝗲𝗮𝗱 𝗗𝗮𝘆 is celebrated on 16 October every year and was founded by the International Union of Bakers and Confectioners (UIBC) in 2005. It celebrates the importance of bread in our lives, raises awareness of the challenges that world bakers face and acknowledges the vital role bread plays in addressing global hunger and nutrition.    In the latest edition of 𝗕𝗮𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹, we feature an article about ‘𝗧𝗵𝗲 𝗕𝗿𝗲𝗮𝗱 𝗜𝗻𝗶𝘁𝗶𝗮𝘁𝗶𝘃𝗲’. The biggest organizations in the industry have joined their efforts to formulate a shared vision regarding the essential role of bread production in Europe, for Europe. The message coming from all voices is clear and simple: bread is best.   AIBI - aisbl International Association of Plant Bakers, CEBP European Confederation of National Bakery and Confectionery Organisations, COFALEC Confederation of European Yeast Producers, European Flour Millers and FEDIMA - European bakery and pastry ingredients manufacturers developed a project aimed at promoting the enduring qualities of bread. Within the project called ‘𝗧𝗵𝗲 𝗕𝗿𝗲𝗮𝗱 𝗜𝗻𝗶𝘁𝗶𝗮𝘁𝗶𝘃𝗲’, several campaigns have been carried out to support bread’s image and production, as a basic, nutritious and great-tasting foodstuff.    Within this project, the five member associations recently drew together a vision paper representing their collective stance on bread and its significance for consumers and for the baking industry, titled ‘𝗞𝗲𝗲𝗽𝗶𝗻𝗴 𝗕𝗿𝗲𝗮𝗱 𝗼𝗻 𝘁𝗵𝗲 𝗧𝗮𝗯𝗹𝗲’. The document advocates for key policies that can safeguard bread security, for regulatory support for bakeries, and help in the industry’s sustainability efforts, in the new European Parliament term (2024 – 2029).   To read more, make sure you order your copy of 𝗕𝗮𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗕𝗶𝘀𝗰𝘂𝗶𝘁 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹, Issue 5:   https://lnkd.in/eJdpNR-n   #WorldBreadDay #TheBreadInitiative #bakingandbiscuitinternational #Fedima #AIBI #COFALEC #CEBP #EuropeanFlourMillers

Experiments showed that yeast has health benefits for lambs and ewes. In a March seminar for beef industry professionals, Lallemand outlined the benefits of live yeast for lambs and ewes. According to one of the company's engineers, these benefits include better microbiota balance, improved ruminal pH and better fibre breakdown. The benefits are even more significant for the offspring when the diet is given towards the end of gestation. At birth, lambs are stronger and more vigorous when their mothers have been fed live yeast and organic selenium, according to the results of an experiment in eastern France. Their digestion and growth were also better compared to control groups. To find out more, you can read an article in French here: