During the fermentation of the bread, the yeast produces carbon dioxide and changes the physical characteristics of the dough thanks to the action of enzymes.

Two separate phases can be distinguished during the normal fermentation of bread dough comprising water, flour, salt and yeast.
Firstly, the yeast ferments the sugars which are directly assimilated by it and which are naturally present in the flour (comprising approximately 1.5% of its weight).  The second phase involves the fermentation of the sugar in the flour known as maltose.  The maltose is a result of the action of certain enzymes, (amylases) on the starch present in the flour, damaged during the grinding of the wheat.  When the dough contains added sugar, (saccharose or glucose) this is directly fermented before the maltose.  Consequently, for a product such as brioche, it is chiefly the saccharose which is consumed by the yeast.  The unconsumed part contributes to giving the product a sugary taste.  The action of the flour’s amylases is enhanced by that of maltase, another yeast enzyme which in turn breaks down the maltose to produce the simplest sugar, glucose.  The latter is transformed by the yeast into carbon dioxide (which gives the bread its volume and provides the flesh with its honeycombed appearance) and into alcohol (which evaporates off during baking).  The yeast also produces aromatic compounds which contribute to the overall aroma and flavour of the bread.

One of the stages during the winemaking process involves transforming the sugars contained in the grapes into alcohol, and this is precisely the role played by yeast.  Yeast is naturally present in the grapes, but this yeast content is not always sufficient to enable fermentation to take place.  For this reason, special yeast strains have been carefully selected for winemaking purposes.  These strains have been selected among other things for their ability to produce certain flavours such as banana, which is highly sought after for the Beaujolais wines.  They are also chosen for their capacity to enhance the distinctive characteristics of the grape varieties, as seen with the Sauvignon Blanc or Chardonnay, their ability to ferment in the bottle (a key characteristic for Champagne), their resistance to high alcohol levels and finally their capacity to adapt to various types of winemaking processes.

Rich in protein, carbohydrates, lipids and vitamin B, yeast contains numerous amino acids vital to health.  It is brimming with mineral salts and oligoelements, which it stores naturally.  It can also generate essential Omega 3 fatty acids.

Living yeasts used in animal feed come under the category of probiotics. As opposed to the word “antibiotic”, “probiotic” means “for life” in Greek.

Given in the animal’s feed at a rate of several millions of living cells per gram, these natural additives stimulate the animal’s wellbeing (reducing the risk of acidosis, less stress, a better overall body condition, etc.), give the food enhanced value (better consumption index) and therefore contribute to better zootechnical performance.

The term “food yeast” refers to inactive yeasts used for their taste and their nutritive values.  Yeast can improve taste thanks to the flavour intensifiers, aromatic agents and minerals which comprise it.
Yeast is also used to improve the texture of products lacking fat, and to reduce acidity and bitterness.
Additionally, these yeasts make it possible to replicate a wealth of tastes including meat or cheese for example.
“Flavour enhancers” make it possible to reduce the quantity of salt used in food products and ready cooked meals.  These yeast varieties are often used in stocks, soups, sauces or ready cooked meals.