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  • Many food categories are impacted by salt reduction. Snacks is one category with the highest percentage of product launches with a reduced salt claim.

  • Francisco Andre agreed to explain why, according to him, our Culinary Center application laboratory is today the partner in our customers success.

  • Consumers are seeking healthy food, and this often includes salt reduced products to limit the risks of diseases, mainly cardiovascular.

  • Francisco Andre is our Global Application Manager. His work is to coordinate the work done in our Culinary Centers all over the world.

  • Yeast extract comes from fresh yeast and is therefore a natural origin ingredient. No synthetic or chemical ingredients are added during its production.

  • Since the COVID-19 crisis, we took an important series of measures to protect our employees & our products. All our factories have continued to operate at full capacity during the pandemic, since day

  • Our experts from Asia Pacific shared their analysis of the plant-based proteins’ market in Asia, and more specifically of its potential in India.

  • Joe Austin is North America Director of Sales since 2018. He has learned a lot from his experience with us. He agreed to answer a few questions.

  • Sugar is unavoidable because it is essential for aromatic purposes, and as a corrector of bitterness or acidity.

  • There is wide space for plant alternatives on the dairy market provided that these products keep the richness and creaminess of standard formulas.

  • The global animal products alternatives market, dominated by dairy substitutes, is growing. Food industries, aware of this market potential, started producing cheese substitutes.

  • Consumers are more and more aware of the correlation between diet & health. Sugar consumption is becoming a global public health concern.

  • Our Food Application Manager shared his recipe. This week, discover his creamy tomato soup.

  • At Biospringer, we ensure business continuity during the COVID-19 outbreak  The safety and well-being of our employees is always our top priority. Since the beginning of the outbreak, at Biospringer b

  • Our Marketing Team has studied the changes on consumers' behaviors due to this specific time of crisis.

  • Plant-based proteins is a growing market. In this global trend, two main segments appear: global dairy substitutes and global meat substitutes.

  • Our Food Application Manager in Europe-Middle East-Africa, Andrew Vasina, shares his recipe using yeast-based flavor.

  • Plant-based proteins is a growing market. In this global trend, two main segments appear: global dairy substitutes and global meat substitutes.

  • In November of 2019 we started construction on an expansion of our  yeast extract plant in Cedar Rapids Iowa . This expansion project supports the growing market trend for natural origin ingredients d

  • The proportion of vegetarians, vegans and flexitarians is increasing. They are turning to plant-based products as meat alternatives. On the food manufacturer side, it is a major challenge to reformula

  • Meet our Expert Laurent Michel Bonanno, Analytical expert in our Research and Development team for 30 years.

  • Plant-based proteins is a growing market. In this global trend, two main segments appear: global dairy substitutes and global meat substitutes.

  • The proportion of vegetarians, vegans and flexitarians is increasing. They are turning to plant-based products as meat alternatives. On the food manufacturer side, it is a major challenge to reformula

  • Meet our Expert Jane WANG, Food Application Manager at the Biospringer Culinary Center China. Jane answered our questions about her work and missions at Biospringer.

  • Biospringer, as part of its sustainability engagements, joined Rise Against Hunger in order to provide nourishment, but also help boost education and sustainable development in impoverished regions of

  • The meat substitute market was estimated at 13.3 billion USD in 2018 and projected to grow with a 7.9% CAGR between 2019 and 2024(1). Cultured meat and plant-based meat analogues will be the main sour

  • Vegetable proteins represent an alternative to those of animal origin. For the food industry, it is an opportunity for innovation, and new challenges to tackle, in particular to maintain the good tast

  • Our Biospringer team of experts has been studying and keeping a very interesting track of today and tomorrow’s trends. One of them is salt reduction, rising worldwide. They have summarized it in a few

  • If consumers have a sweet tooth, the trend is to reduce sugar! Despite their love for it, consumers consciously know they must reduce their consumption of sugar. Manufacturers face a major challenge:

  • This year, at Food Ingredients Asia show in Bangkok, Thailand, booth E22. This FIA, Thai Chef Best & Chef Korn cook up a storm with Biospringer products, to create unique food applications on tren

  • Biospringer supported the 38th Food Week Semalim in Brazil by sharing its expertise about yeast extract, a natural origin, clean label and vegan ingredient that improve taste and sensorial properties

  • Salt is a component that ignites a debate between consumers and the food industry. These days, the keyword is “reduction”, as seen in the increase of products on sale with a salt related claim (low/no

  • Our Biospringer team of experts has been studying and keeping a very interesting track of today and tomorrow’s trends. One of them is salt reduction, rising worldwide. They have summarized it in a few

  • Discover in this motion design a simple explanation of what is yeast extract, how it is produced, what are its main benefits, and how it is a great natural solution: To know more, explore yeast extrac

  • What is yeast extract ? How is it produced ? Is it natural ? How does it improve taste ? Learn everything about “Yeast extract, a treasure from nature for food” in this white paper:  https

  • How organic yeast extracts can thrive amid new demands “The growing demand for organic products is creating new potential and challenges within the ingredients space. Dirk Lindemann of Lesaffre

  • An essential opportunity for us to share with our customers our food industry know-how, and local cuisine food applications with our yeast extract.

  • Everyone has heard the word “yeast” one day. But have you heard about yeast extract? In this article you will find everything you want to know about yeast extract: origin, components, uses, …. From ye

  • A very positive scenario in South America Sergio Gonçalves is the Sales Director of Biospringer South America and he gave an interview to the local famous newspaper Food Ingredients Brazil. Sergio Gon

  • Naturalness is one of the major trends in the food sector: consumers want better food quality. They are increasingly seeking out natural foods as a measure of reassurance: 31% of the European consumer

  • An essential opportunity for us to share with our customers our food industry know-how, and local cuisine food applications with our yeast extract.

  • Biospringer takes on off-notes masking with new yeast-based fermentation ingredient. In the context of sugar reduction and substitution of animal proteins trends, Biospringer helps food manufacturers

  • Our Biospringer team of experts has been studying and keeping a very interesting track of today and tomorrow’s trends. One of them is salt reduction, rising worldwide. They have summarized it in a few

  • Meet our Expert Stephanie Prouty, Customer Service Manager at Biospringer North America. Stephanie answered our questions about her work and missions at Biospringer.

  • Obesity has tripled since 1975 and related diseases have seriously increased. A worrying fact linked to an energy imbalance between calories consumed and expended. This situation is making the consume

  • Meet our Expert Andrew Vasina, Food Technologist at the Biospringer Culinary Center North America. Andrew answered our questions about his work and missions at Biospringer, and shared his vision of ye

  • Caroline Bourriez is in charge of Biospringer European & Middle East Culinary Center. On december 4th, she went to Dinard, France, for a dedicated culinary workshop with Chef Gary Evans from Tabasco.

  • In the headquarters’ Bio Springer factory complex, in Maisons-Alfort, France, the atmosphere conveys something very special - a great family story & legacy of entrepreneurship, expertise and innovatio

  • The health and wellness trends explain consumers’ behaviors regarding what and how they eat. But good health is no more the main goal to reach: authenticity, transparency and environmental concerns

  • An essential opportunity for us to share with our customers our food industry know-how, and local cuisine food applications with our yeast extract.

  • From November 13 to 15, 2018, Biospringer presented Springer® Mask 101, our new fermentation-based ingredient for taste modulation that makes it easy to mask unwanted flavor notes in bevera

  • Consumers crave for healthier products but certainly not at the expense of taste. To address this major challenge, yeast extract is an answer !

  • Did you know that yeast extract market is a very promising one? Indeed, this ingredient has a very large range of applications due to its unique characteristics, as evidenced by many food products lau

  • An essential opportunity for us to share with our customers our food industry know-how, and local cuisine food applications with our yeast extract.

  • Our Biospringer team of experts has been studying and keeping a very interesting track of today and tomorrow's trends. One of them is naturalness trend, rising worldwide. They have summarized it in a

  • The versatility of Biospringer yeast extract in a Salted Egg Chips seasoning, a Chicken Soto traditional Indonesian soup, a 3-in-1 Coffee sweet beverage, and a Chocolate sauce.

  • Our Culinary Center experts have prepared for you two main food applications, that will surprise you. Come and taste our Umami Popcorn with Springer® 2000, and some Pastor Chicken with Spri

  • Have you noticed that you are most likely to be craving for a tomato juice on a plane? We invested why, and how the umami taste is relevant in the tomato juice umami recipe.

  • Antoine Thomas attests to the Biospringer expertise and defines sensory evaluation.

  • Chef Mariana Pelozio and her recipes with Biospringer Yeast Extract came with us to one of the main events focused on food ingredients in Latin America with . 

  • Hélène Jolivet explains how Culinary Centers get the best out of Biospringer’s know-how and how different tastes can be issued from the yeast.

  • Biospringer presented clean label Springer® Baker’s Yeast Extracts and Springaline® Inactive Yeast, and how they build umami taste in plant based foods.

  • We thank all participants in our exclusive E.M.E.A. Event “Innovation in a changing world”

  • On Friday 29 June, Antoine Baule, CEO of Lesaffre, and Brice-Audren Riché, Managing Director of Biospringer Worldwide, unveiled new equipment at Biospringer Strasbourg site. Since its creation dozens

  • Our Biospringer team of experts has been studying and keeping a very interesting track of today and tomorrow’s trends. One of them is salt reduction, rising worldwide. They have summarized it in a few

  • Prof. Charles Spence is a cognitive neuroscientist. He and his team studied how the senses interact to form our perception of flavour. EURASYP interviewed him on umami, also provided by the natural in

  • Today's global yeast extract market in a few key figures : a growing market boosted by many food product launches, that mainly uses yeast extracts.

  • Biospringer presented local food applications with yeast extract: Gulao Shrimp, Beef Oxtail, Marinated Chicken Wings, Dumpling Pork and Cabbage.

  • Biospringer North America presented an Application Brief on the fifth Clean Label Conference about Yeast Ingredients for Sodium Reduction.

  • Meet us at the Parc des Expositions Rennes Airport St Jacques Hall 8 stand C52 !

  • Today, Lesaffre announces its acquisition of Alltech’s yeast extract facility in Serbia.

  • Have you ever heard about umami ? Identified several decades ago, this taste has now been added to the four basic tastes which we know as: saltiness, sweetness, bitterness and sourness. How can we bes

  • Marmite is one of the most popular foods in the United States. According to a new study, it enables great boosting of our brain function.

  • With the help of modern genetic analysis techniques, a Belgian research team has proved that the most commonly used cultured yeast in modern-day food and beverages production can be traced back to the

  • Marmite contains yeast extract, and is considered in this article as "one of the all-time greatest “umami bombs” you can keep in your kitchen cabinet."