Faced with the immensity of the potential of microorganisms, we wish to share with our readers the pioneering spirit that drives us. Together, let’s go further! Articles, interviews, videos and summaries: each content is based on the expertise of a contributor or guest expert who shares his or her knowledge, convictions on microorganisms, yeasts, fermentation, health and well-being and intuitions about trends, naturalness, new habits and uses of tomorrow…
Kombucha is attracting an increasing number of consumers in search of healthier alternatives to sodas. But what is kombucha? Does it truly deserve its title as the elixir of immortality? This functional beverage is experiencing a real craze, with commercial development prospects estimated in the billions of dollars by 2025. While studies have shown that its composition may have genuine benefits, caution is advised not to view it as a miracle cure. Here is an overview of kombucha, this ancient fermented beverage that is highly coveted today.
How can our pets help the environment by reducing their meat consumption? Without resorting to a vegetarian or vegan diet, which would adversely affect the health of cats (obligate carnivores) and to a lesser extent dogs (omnivorous carnivores), it is possible to diversify protein sources by relying on yeast and edible insects which offer excellent nutritional qualities. Demonstration..
Despite being treaded, trampled, and plowed, the soil is nevertheless a source of life. Soil is a living environment in which many essential organisms evolve, whose importance has long been overlooked and underestimated. Although it is the guardian of plant health and growth, this microbiota has been sidelined and underestimated in the intensive agricultural model. Today, at a time when soil fertility is degraded and threatened, it is back at the center of a regenerative and revitalizing culture, progressive and vital, which considers the flora’s growth ecosystem.
The agro-industry is under constant pressure to make food safe and sustainable. The shift in Western countries towards consuming foods that are produced by natural means has added pressure to provide foods that are safe, natural, free from chemical preservatives, and that meet consumer demands. There is a need for alternative antibacterial approaches at production level to maintain safety standards, control foodborne pathogens and limit their negative impact on the food industry and on human health, while preserving the taste, texture, and nutritional quality of food.
While probiotics have gained popularity in the market of dietary supplements, it is not yet the case for prebiotics, postbiotics, and symbiotics. Do you know these different products? How do they differ from probiotics, while their promises of rebalancing our digestive or vaginal flora, strengthening our immune system, etc. are very similar? Here are some explanations.
Fermentation comes with many advantages that can assist the transition to a healthier and more sustainable diet. The French National Research Institute for Agriculture, Food, and Environment (INRAE) and National Association of Food Industries (ANIA) have therefore launched a research-innovation program in conjunction with some thirty partners, including Lesaffre, aiming to develop the “Ferments of the Future” Grand Challenge.
The misuse and overuse of antibiotics in livestock farming poses a serious threat to animal health and farm profitability, but mostly to human health. It would appear that the use of antibiotics in animals leads to selection and growth of antibiotic-resistant bacteria — just like in human medicine. Here’s why.
From creams and capsules to enriched foods, more and more consumers are turning to probiotics. But despite a booming market and a vast choice of products, the quality of probiotics can vary considerably.
Microbrewers have drawn on both their skills and creativity to craft a new breed of alcohol-free beers. Let’s take a closer look at these brews and why there are becoming increasingly popular among consumers.