Discover our new Biospringer’s Springer® Signature SY101
Biospringer by Lesaffre developed a new smoky-flavored, yeast-based ingredient to address a growing need in the food industry...
15 September, 2023
Dairy analogues
Biospringer, an active partner in the plant-based food Flavor and Texture consortium led by NIZO food research
In 2021, Biospringer decided to join a consortium comprising research organizations and companies from across the food production chain, whose goal is to understand and resolve taste and texture issues related to plant-based foods. ...
25 August, 2023
Follow a vegan cheddar recipe step by step
Discover the different steps of this innovating vegan cheddar recipe realised by Marine, our food applications specialist....
28 February, 2022
6 things you should know about cheese analogues
The global market for cheese alternative is booming ! Dicover the 6 things you should know about this growing market. ...
25 February, 2022
The best protein source for your meat and cheese substitutes: yeast protein
Our experts compared the potential of several vegan proteins to formulate meat and cheese analogues to overcome new challenges....
21 September, 2021
10 reasons to choose yeast protein in food formulations
Yeast protein is coming from well-knownprocess: fermentation. It is a microorganism that is naturally present in the environment...
18 February, 2021
The growing trend of meat and dairy analogues
Low-meat diets are now the most popular daily diet in the world. The fastest growing lifestyle movement behind this is veganism...
07 January, 2021
Yeast extract is ideal for the dairy analogues market
There is wide space for plant alternatives on the dairy market provided that these products keep the richness and creaminess of standard formulas....
28 July, 2020
Are you interested in plant-based proteins ?
Plant-based proteins is a growing market. In this global trend, two main segments appear: global dairy substitutes and global meat substitutes....
17 July, 2020
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