Innovprotein EU is a group of three associations, IPIFF (International Platform of Insects for Food and Feed), EABA (European Algae Biomass Association) and COFALEC, promoting alternative sources of non-meat protein, such as insects, algae and yeast.

The objective of this joint coalition is to support the overall objectives of ‘EU Farm to Fork Strategy’ and the transition towards more sustainable EU food supply chains.

Innovprotein EU also aims to explore the potential and the nutritional and environmental benefits of alternative protein sources through R&D efforts.

The 33^rd VH Yeast Conference will take place on the 12^th and 13^th September 2022 in Berlin, Germany.

This year VH Berlin team is happy to announce an in-person conference with the possibility to join them online.
They will provide conference lectures, follow-up discussions and networking opportunities as they all used to.

Mrs Diane Doré (Secretary General of COFALEC) will participate and will make a presentation on the solutions provided by yeast as an alternative protein provider.

This year’s focus will be on: “Yeast(s) as an alternative protein source”.
They will also celebrate the "100th anniversary of the VH Berlin".

Additionally, their favourite "workhorse" Saccharomyces cerevisiae (baker's yeast) was elected "Microbe of the Year 2022" by the Association for General and Applied Microbiology (VAAM).

For any further information

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.

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

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. 

https://www.molassesforfood.eu/news-and-resources/press-releases/

https://www.molassesforfood.eu/news-and-resources/press-releases/

GMO and yeast applied in food & feed in EU

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.”

The contribution of the different steps of the production process is detailed in this study.