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 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.
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.
