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…
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.
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.
