yeast
DairyX successfully crafts milk proteins without cows
Paving the way to making stretchy, protein-rich, dairy cheese cow free.
Lesaffre launches open call for carbon capture and utilisation
Lesaffre aims to create a circular economy model, where carbon dioxide is not seen as waste but as a resource.
Heineken’s specially designed “Beer Level,” guarantees perfectly aligned beers
Heineken works with renowned UK chef Lee Tiernan to showcase how its five-star premium brewing credentials.
UK University to develop sustainable microbial foods in £14m project
Aim is to develop new flavoured foods that are better for the environment, and healthier and tastier for consumers.
Fermented ingredient market projected to surge
Fermentation is transforming basic ingredients into sophisticated flavours that captivate consumers’ palates.
Chr. Hansen’s latest strains offer flavour variety for non-alcoholic brewing
Brewers can now push the boundaries of flavour in non-alcoholic beer.
Clean Food Group and Alianza Team collaborate to scale food-safe oil substitute
Move to accelerate market availability of healthy and sustainable oils and fats products for global food manufacturers.
BASF to divest its Nutrilife baking enzymes business to Lallemand
Lallemand will continue and strengthen the baking enzymes business.
Ohly launches carbon-neutral products
Ohly boosts its sustainability credentials with carbon neutral products and a commitment to net-zero operations in Hamburg by 2030.
Lesaffre pushes yeast’s benefits with reworked website
To raise awareness, exploreyeast.com offers contents translated into four languages and a variety of information.