Yeast selection and improvement for the benefit of all
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.
Sustainable fuel: a real challenge for aviation
Sustainable Aviation Fuel is a key technology for dramatically (and immediately) reducing aviation’s carbon footprint.
Bread: a universal foodstuff at the base of the food pyramid
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.
Naturalness: Trends, convictions and innovations
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.
Lesaffre Acquires Delavau Food Partners
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
