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…
Sour, bitter, dry, full-bodied, or fruit-flavoured: having a beer no longer boils down to choosing between a real ale, a lager or a dark brew. Just like with wine, beer drinkers can now have access to a wider selection of beers. Brewers are constantly innovating to appeal to all tastes and satisfy the insatiable curiosity of beer lovers.
Lesaffre is preparing for the opening of a commercial biofoundry in the city of Lille (France), the first in France with this scope of integration and one of the largest in Europe! There is much scope for innovation whether it comes to food, feeds, health, environmental protection, energy production or the development of new materials. Here we will explain what these facilities are, and how they can help to speed up R&I.
The use of biocontrol products by both private individuals and farmers has increased significantly in recent years. Céline Barthet, President of the French Biocontrol Manufacturers Association (IBMA France), explains the reasons behind this new green wave in the plant protection market.
Fermentation is an ancient practice that helps strengthen the digestive system and enrich the nutrients in our food. Julie Lemahieu, head of wellness and immune health at Gnosis, describes the benefits of fermentation for maintaining physical and mental well-being, and thus preventing disorders of the body and mind.
While vaccination of animals helps to contain the spread of disease, the use of advanced fermentation nutritional solutions can also help to strengthen their intestinal flora and optimise the effectiveness of their immune system. Alain Riggi, veterinarian, explains how the well-being of farm poultry can be improved in this way.
Sourdough is created in the amazing symbiotic relationship between lactic acid bacteria and yeast present on grain husks and in the “baking” environment. Used for over 8,000 years, this ferment was replaced at the beginning of the 20th century by yeast, which is easier to use. It is now returning to its former glory due to growing interest in more authentic and flavoursome foods.
Present in all biotopes1, bacteria made a very early appearance on Earth. However, their study started only in the 19th century, with the appearance of the microscope. Useful in many ways for human beings, bacteria have numerous industrial applications.
Let’s take stock with Hassina Ait-Abderrahim, director of the Lesaffre bacteria research and development platform.
Discovered by Dutch brewers, then brought to light by Louis Pasteur, Saccharomyces cerevisiae yeast continues to reveal new potential, whether for bread-making, the manufacture of fermented drinks, or in the nutrition and health sector. Lesaffre acquired its reputation through building its expertise in this yeast strain. And this microorganism is far from having shown us all the myriad ways in which it can help humans and the environment. As Gilles Stien, R&D fermentation manager and project leader at Lesaffre, can confirm.
Key factors for fermentation, yeasts also possess other nutritional bonuses and properties worthy of interest for human health. Professor Pierre Desreumaux, gastroenterologist at the Claude Huriez Regional Hospital in Lille, provides an overview of their therapeutic effects.
