Yeast has been a powerhouse of food production for millennia, but new developments in fermentation technology have seen the ingredient elevated to do more than just raise our bread and brew beer.
Innovation is alive and kicking in the fermentation tech space, where micro-organisms offer game-changing potential for developing alternative proteins and fats.
Lallemand GB, which lays claim to being the UK’s largest commercial yeast producer, expects to reduce its energy bills by 25% after installing new rotary screw blowers to generate the process air.
A starring performance by clothes retailer Primark and strong growth in grocery helped Associated British Foods (ABF) lift its half-year group profits by £7M to £463M, despite a slump in its sugar business due to lower prices.
Functional Technologies has carried out tests in which its acrylamide-preventing (AP) yeast demonstrated "significant reduction of asparagine formation in standard bread making".
Canadian firm Functional Technologies is seeking partners to help commercialise a radical new approach to tackling acrylamide formation in baked goods based on a proprietary strain of yeast.
