Innovation & solutions

Innovation & solutions

Bread & Health: a new scientific perspective

Innovation & solutions

A competitive and sustainable approach to natural acetoin production

Innovation & solutions

Optimizing protein production with AI-guided protein engineering

Innovation & solutions

Against Candida albicans: when yeast and bacteria join forces

Innovation & solutions

New insights into the digestibility of sourdough and yeast breads

Innovation & solutions

Talk to a specialist in bifidobacteria of the intestinal microbiota

Innovation & solutions

Enhancing canine gut health through science: an interview with Lesaffre Scientist Dr. Jonna Koper

Innovation & solutions

Center des sciences du goût et de l’alimentation and Biospringer by Lesaffre publish results of study on yeast extracts and bitter taste inhibition

Innovation & solutions

Harnessing the power of resistant starch: health impact and processing challenges

Dr Guohua Zhang et Luciana Jimenez, Fermented foods programs portfolio coordinator.

Innovation & solutions

Laomian sourdough deciphered in collaboration with Shanxi University

Innovation & solutions

From fermentation to exceptional coffees: the potential of yeast strains