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 EU sugar market is structured in two different markets:
- sugar directly used as food in the EU
- sugar indirectly used (fermentation, ethanol or exports).
These two markets are currently monitored on a monthly basis by the EU Commission.
Marc CASIER explains “COFALEC would like the two different sugar markets (sugar directly used as food vs. sugar indirectly used) to continue to be monitored with two price reporting systems and with regularly updated balance sheets. This data is essential for a transparent market and a clear evaluation of the impact of the 2017 reform. Only with this data will a true comparison with the current data on prices and production be possible.”
Yeast is a natural living micro-organism used in traditional fermented products (bread, wine, beer and cheese). Because the competiveness of the yeast industry greatly depends on its access to raw material (molasses, sugar), it is crucial to monitor the EU sugar market. The end of sugar quotas in October 2017 will completely reshape the EU sugar production (sugar beet production may decrease in some areas whilst increasing in others). A transparent market with the reporting of prices will help to detect possible market turbulence in the sugar sector, which would impact sugar users and ultimately the whole food chain.
For further information, please contact:
Emmanuel Guichard, Secretary General
Tel: +33 6 70 58 08 81
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.”
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.
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.
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.”
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.
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.
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.
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.
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. This catalogue will raise market transparency on feed materials currently in circulation on the EU market for users.
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.
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