COFALEC Confederation of European Yeast Producers

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:

Yeast could have cancer-fighting compounds, according to new research published in scientific journal PLOS-One. The scientists at Osaka Metropolitan University showed that common foods, including yeast (specifically torula yeast) and salmon could prevent tumour cells from replicating. Using elements such as torula yeast RNA, the team of scientists showed that chemical compounds like guanosine could prevent the proliferation of certain cancer cells in laboratory rats.

Researchers managed to grow protein-rich yeast in wastewater from the food and pharmaceutical industries. The researchers from the Technical University of Denmark (DTU) showed that the yeast cell Debaryomyces hansenii could grow in wastewater from two industrial plants. These waters had high saline, lactose and nitrogen concentrations which was ideal for the yeast to grow. The modified yeast duplicated and produced protein, which could have applications for meat and milk substitutes for humans. Other potential uses for this innovation include cattle feed or sustainable fuel.

A new piece of scientific research published in September in The Embo Journal shows that yeast cells communicate with each other when predicting a shortage of nutrients. Shin Ohsawa and his collaborators at the RIKEN Center for Sustainable Resource Science at the University of Tokyo made this discovery. For this type of yeast, the goal of communicating is to use less favourable nutrients if they foresee a shortage of their favourite food, as a strategy of survival. Learn more below:

What if protein-rich yeast could be made from gas and acetate? German researchers used hydrogen to produce yeast that has similar protein content as pork and fish and is high in vitamin B9 - which is key for human cell growth. Learn more below:

A dermatologist answers whether brewers' yeast really makes hair grow faster. "Brewer's yeast is a well-known, effective and inexpensive solution for strengthening the hair fibre, particularly in cases of hair loss, as it contributes to the synthesis of the keratin that makes up the hair shaft", explains Dr Nina Roos, a dermatologist in the 5th arrondissement of Paris. Its high content of B-group vitamins (B1, B5, B8, B9), trace elements and minerals also helps to make hair supple and shiny, while improving its quality. Rich in Zinc, Selenium and Vitamin E, it also contributes to healthy hair growth. To find out more: https://lnkd.in/dgiUt_9P

When Masterpieces Arise from Yeast: New York University use yeast as an artistic medium in their lab. Instead of pens or paintbrushes, these scientists use genetics, genomics, and synthetic biology to transform yeast cultures into vibrant works of art. The Yeast Art Project arose more than a decade ago as an unexpected offshoot of Boeke’s “Build-a-Genome” course at Johns Hopkins University. Students used the same techniques to genetically modify yeast to produce beta-carotene, enhancing its nutritional value and transforming its off-white color to shades of yellow and orange. This pigment change inspired a couple of Boeke’s students to explore the artistic side of yeast. To find out more and see the artworks: https://lnkd.in/dseW7mHR