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…
To relish, to indulge, to savor, to taste… There are so many ways to express the pleasure that can be experienced when the aromatic notes of food touch our taste buds’ chemoreceptors. Flavors that can also be provided by yeast extracts, if the selection, fermentation and yeast autolysis are well controlled. Let’s find out more with Rudy Menin, Research and Development manager, yeast extracts and derivative products, at Lesaffre.
Today, consumers are in search of healthier, more meaningful food. An aim that incorporates organic, local, “additive-free” and “natural”, and that requires increased transparency from businesses, especially in the agri-food sector.
“If naturalness is so on trend, it is because it presents as the best way to guarantee healthy, harmless, and good food,” according to the organizers of the international trade show for organic products, Natexpo. “Natural generates positive thoughts arising from the symbolism of health and taste,” adds Pierrick Gomez, consumer behavior expert at the Reims Management School. “Therefore, there is a shortcut between natural and other benefits, which means that generally natural products are preferred to artificial products.”
Recent advances in DNA sequencing techniques now make it possible to have access to the entire genomes of yeasts in just a few days, and with the help of bioinformatics, to decipher their genetic heritage and reveal their singularity. Renaud Toussaint, manager of the Lesaffre microbiology section within the Research & Development department, shares with us the scientific evolutions that have enabled us to improve the performance of yeasts.