Yeast producers have shown a long commitment to preserving the environment and sustaining natural habitats. It was one of the very first bio-technology industries and COFALEC members have actively embraced cutting-edge technologies to develop new methods of water, energy and waste management.
Water is key in the yeast
but is considered to be
a precious resource.
By introducing major
and by recycling water,
consumption has been
reduced by more than
20% in the past 20 years.
Energy, used to drive fermentation, is carefully managed.
Waste is processed using anaerobic digesters and the industry is able
to generate a significant proportion of itsown energy needs.
The yeast factories are one of
the major consumer of molasses. Molasses is a by-product of the sugar industry which used to go to waste, now it is the industry’s preferred feedstock for yeast production.
This is sourced essentially in Europe to maintain a local supply-chain and again contributes to keeping the carbon footprint to a minimum.
Waste by-products from fermentation can be transformed into natural fertiliser used in agriculture.
COFALEC members actively engage
with stakeholders throughout the supply chain from farm to fork to drive improvements in sustainability.