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…
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.
Meeting the nutritional and energy needs of a growing world population whilst protecting the environment has become a major challenge. A process used for thousands of years, solid-substrate fermentation is one of the best solutions to rise to the challenge.
Enjoyed and consumed on a daily basis in many countries, bread is an important factor driving the consumption of cereals thanks to 4 simple ingredients (cereal flour, water, salt and ferments).
Lesaffre has set itself the challenge of finding the best possible combinations for producing tasty bread offering optimal value and nutritional content.
In the last few years, K2 has proven to be a vitamin with many health benefits, well-known for supporting strong bones and a healthy heart for life. What if it was the key to a healthier future?
Champagne is a symbol of enjoyment and elegance. Famous for its fine bubbles and distinctive taste, it is by far the most prestigious sparkling wine. Champagne owes its reputation to the expertise of winegrowers who have, over the years, selected and harnessed the benefits of valuable microscopic allies, which we call champagne yeasts. They play an essential role in converting the sugars found in wine grapes into alcohol and creating the distinctive small bubbles of this very special sparkling wine.
In France alone, 585 000 metric tonnes of bread are wasted every year, together with 1.9 million euros spent on producing them and 908,000 metric tonnes of CO2 equivalent. Luckily, more and more companies in the food as well as the chemical industry are starting to use bread waste as a raw material. This promotes a circular economy model which is often achieved through fermentation.
