COFALEC publication on selected natural wine yeasts
COFALEC has recently published a new brochure on selected natural wine yeasts. Along with showing the diversity of yeasts, this brochure aims to explain their crucial role during the winemaking process and to answer the many questions one may have about yeasts.
The brochure is composed of five technical sheets, each of which sheds light on the contribution of yeasts in wine making:
-Origins of selected natural wine yeasts: yeasts have been used in production of bread, wine, beer and spirits since Pasteur linked them to fermentation more than a hundred years ago. Learn more about the history of yeast and its different uses in the first sheet.
-Roles and advantages of wine yeasts: this second sheet highlights the unique character of the micro-organism that is the yeast, allowing the fermentation process, and its determining role on the aromatic profile of wines.
-Biodiversity and selection of wine yeasts: discover the selection process of yeast strains and the rigor with which they are chosen by winemakers to gain time, avoid sensory faults and successfully control to achieve consistency reflecting their wine identity.
-Wine yeast growth and production: from yeast growing to dry yeast, this sheet explains yeast production and the role of active dry yeast in improving quality and diversity in the wine industry,
-About selected Wine Yeasts: in the dedicated question and answer sheet, discover selected natural wine in 9 questions.COFALEC has recently published a new brochure on selected natural wine yeasts. Along with showing the diversity of yeasts, this brochure aims to explain their crucial role during the winemaking process and to answer the many questions one may have about yeasts.
The brochure is composed of five technical sheets, each of which sheds light on the contribution of yeasts in wine making:
-Origins of selected natural wine yeasts: yeasts have been used in production of bread, wine, beer and spirits since Pasteur linked them to fermentation more than a hundred years ago. Learn more about the history of yeast and its different uses in the first sheet.
-Roles and advantages of wine yeasts: this second sheet highlights the unique character of the micro-organism that is the yeast, allowing the fermentation process, and its determining role on the aromatic profile of wines.
-Biodiversity and selection of wine yeasts: discover the selection process of yeast strains and the rigor with which they are chosen by winemakers to gain time, avoid sensory faults and successfully control to achieve consistency reflecting their wine identity.
-Wine yeast growth and production: from yeast growing to dry yeast, this sheet explains yeast production and the role of active dry yeast in improving quality and diversity in the wine industry,
-About selected Wine Yeasts: in the dedicated question and answer sheet, discover selected natural wine in 9 questions.
COFALEC signed the EU code of Conduct on Responsible Food Business
In February 2022, COFALEC signed the EU Code of Conduct on Responsible Food Business and Marketing Practices, one of the first deliverables of the Farm to Fork Strategy.
Through this signature, COFALEC commits to promote proactively this EU code among its members as well as to achieve two actions on its own.
COFALEC first pledge relates to the aspirational objective of “achieving a neutral food chain in Europe by 2050”. COFALEC is fully engaged to accompany and raise the awareness of its members to reduce their carbon footprint by evaluating the global greenhouse gas emission of the yeast sector for each site and at the EU level (scope 1, 2 & 3) and by building a common tool to allow the sector to measure and monitor the evolution of these global GHG emissions over time.
As part of the aspirational objective on “Healthy, balanced and sustainable diets for all European consumers”, COFALEC is committed to promote its catalogue of solutions contributing to a healthy, balanced and sustainable diet for all European consumers (products to boost human, animal and plant health, alternatives protein sources, yeast to help reduce the agricultural sector dependency on chemical pesticides, etc,...)
Contact:
Diane DORE, Secretary General, dore@cofalec.com
To know more about our commitments:
https://ec.europa.eu/food/system/files/2022-02/f2f_sfpd_coc_20210726-post_pledge_cofalec.pdf
COFALEC took part to the IPIFF 2021 annual event
Alongside Vitor Verdelho Vieira , EABA’s President, representative of the algae sector and Paul Aman, IPIFF’s 1st vice President, representative of the insect sector, Diane Doré, Secretary General of COFALEC presented how the yeast sector can participate in the development of these alternative source of proteins.
Read more about it in the Joint Press Release.
COFALEC, partner of the 2021 edition of the Lobbying Competition organised by Spin Partners
This competition, which highlights responsible communication practices between elected officials and interest groups, was a great opportunity for COFALEC to entrust teams of students from 5 schools (EFAP, Sciences Po Bordeaux, Sciences Po Grenoble, Paris Dauphine and College of Europe) with the mission of developing an influence strategy to promote the fermentation and yeast sector in France and in the European Union.
The challenge for the students was to give these sectors, with many assets but often unknown to political decision-makers, the political and economic weight they deserve in light of current environmental and societal issues. The objective was to position the fermentation industry as an essential tool in the transition to carbon neutrality and the green economy.
The entire COFALEC team would like to warmly thank all the students who have invested so much time in their work and congratulate in particular the brilliant female team from EFAP represented by Martha PEIGNEY, Alice ROMMELARD and Laurine CHEVILLARD who won 2nd place in this competition!
The prize-giving ceremony, which took place on 30 June at the Maison de la Recherche in Paris, was an opportunity for COFALEC and the winning students to share great pride. They were able to present the results of their work with conviction and brilliance and convince Mr Sylvain Waserman, Member of French Parliament for the Bas Rhin and sponsor of this edition of the strategic importance of this sector!
COFALEC is grateful to Spin Partners for the organisation of this event and to the different schools for their strong mobilisation.
COFALEC Statement (March 2021)
Press Release (September 2020)
COFALEC re-elects Marc Casier as President
Press Release (June 2020)
COFALEC Statement (May2020)
GMO and yeast applied in food & feed in EU
Bread-Initiative Covid-19 crisis
COFALEC communication yeast shortage
COFALEC letter Covid-19
COFALEC Position Paper - Contribution Farm to Fork (March 13th, 2020)
COFALEC Statement Coronavirus (March 12th, 2020)
Yeast industry asks for a transparent EU sugar market after 2017
The EU Yeast industry development is strongly linked to EU sugar beet history. Yeast is a microorganism, which is cultivated (fermented) on a substrate rich in sugar (molasses, sugar syrups). EU Yeast producers buy around 0.8 million ton of sugar equivalent per year, more than 80% being of EU origin.
Marc CASIER, President of COFALEC, says “In 2017, the sugar reform will profoundly change the EU sugar market with the end of sugar quotas. Some key rules for the sugar market post 2017 (price reporting, export monitoring) will be discussed on the 25th June at the newly created Sugar Expert Group by Member states and EU Commission.”
COFALEC re-elects Marc Casier as President as it expands to Croatia
COFALEC, the association representing the yeast industry in Europe, re-elected Marc CASIER for a second two year term of office at its 55th General Assembly in June as it also voted to welcome CROATIA as the 23rd COFALEC member.
Marc Casier stated “The EU Yeast Industry faces many challenges ranging from availability of raw materials to meeting industry and consumer expectations for safe and nutritious food. The addition of CROATIA to the COFALEC organization shows our commitment to the promotion of the highest environmental, production and technological standards across the European Continent.
In these times of a new European Parliament, it is increasingly important to the food industry as a whole that we maintain and strengthen our relationships with the new Commission as we face major changes to the food supply chain. Principle amongst these changes is the abolishment of the sugar quota system in 2017. Yeast is grown on a base of sugar and it is therefore essential that we have a sustainable, safe and cost effective supply of such a key raw material.”
There is no wine without yeast
We invite you to discover the world of winemaking and how yeast contributes to the wine. Visit the new part of COFALEC website on «alcoholic fermentation». For more information on winemaking,
go to www.oenoppia.com.
Updated General Characteristics of Bakers’ yeast with Nutritional value
The General Characteristics of Baker’s yeast have been up-dated to take into account the new provision concerning “nutrition labelling” of the Regulation 1169/2011 on “Food Information to Consumers”. Even if yeast is exempted from the requirement of the mandatory nutrition declaration (Annex v), indicative values for nutritional components have been summarised.
Marc Casier, COFALEC new President
The General Assembly of COFALEC (EU Yeast ProducerAssociation) elected its new President, Mr Marc CASIER, Managing Director of the Algist Bruggeman company, in Belgium.
Marc CASIER declares “I wish to thank the previous President, Gerard BLIN, for his leadership over the past seven years. During his term, COFALEC professionalised its lobbying activities and instituted a number of projects as the yeast carbon footprint or the General Characteristics of Bakers’ Yeast.
The EU Yeast Industry faces many challenges, but also many opportunities. As new President of COFALEC I will work to strengthen the position of the Yeast Industry in Europe.”
Yeast Carbon Footprint
COFALEC is pleased to present the results of the study conducted by PwC (PricewaterhouseCooper).
«With the determination of the Carbon Footprint of yeast, COFALEC adds a new contribution to its long term commitment to environmental issues that impact the future of our planet» says Gérard Blin, President of COFALEC.
The Carbon Footprint of European Yeasts has been calculated using the life cycle assessment (LCA) method focusing on climate change impact.
The Carbon Footprint of European Yeasts is calculated for three functionnal units:
The contribution of the different steps of the production process is detailed in this study.
COFALEC position on CAP 2015
On the 12th of October 2011, the Commissioner Dacian Ciolos presented his proposal to reform the Common Agricultural Policy (CAP). The Yeast industry is a major user of sugar products as a fermentation substrates, and will be strongly impacted by this reform. COFALEC welcomes this proposal that aims to ensure the long term competitiveness of the EU Food Industry.The position of COFALEC regarding the CAP reform was elaborated in June 2011, during the General Assembly.
COFALEC and CIUS joint statement on sugar export
CIUS and COFALEC urge the Sugar Management Committee to reconsider the timing of its proposal to allow out of quota sugar exports and, not to make any decisions until EU sugar market supply returns to a sound and fair position.
Sugar export: COFALEC urges not to reduce EU sugar ressources
Users of Industrial Sugar currently experience a very tense situation on the EU market. Due to that critical situation, COFALEC asks the Commission not to allow any increase of Out of Quota Sugar Exports, and not to allow either the conversion of any Industrial Sugar into Quota Sugar in the course of the campaign.
COFALEC members cannot accept that the rules of the game, within the Sugar CMO, keep changing continuously and that the limited resources of Out of Quota Sugar become the adjustment factor of an ill-functioning Sugar CMO.
Nanotechnologies are not used in yeast production
COFALEC members are open and transparent to their customers about the nature of their products.
COFALEC members are currently not using any engineered nanomaterials.
COFALEC welcomes the adoption of the Feed catalogue
COFALEC welcomes the adoption of the Feed Catalogue. This catalogue will raise market transparency on feed materials currently in circulation on the EU market for users.
Online register of Feed material
COFALEC is an active member of the EU feed business sectors.
COFALEC is a sponsor of the Register of the feed material, which is operating since the 1st of September 2010.
Election of the new COFALEC Board
The 51 General Assembly of COFALEC, which took place in Berlin on the 11th of June 2010, elected a new Board for a 2 years term:
• Gérard Blin (President); France
• Rudi Kreuz (Treasurer); Austria
• John McKenna; Ireland
• Thore Svensson; Sweden
• Marc Casier; Belgium
