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 consumers increasingly aware of the correlation between their diet and health. The food manufacturers are addressing...
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 yeast extract and food trends:...
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 innovation....
Antoine Thomas attests to the Biospringer expertise and defines sensory evaluation....
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....
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 of million euros have been invested in the site, the benefits of which will include increased yeast...
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 key figures for you, in a very dynamic and easy-to-read infography....
Today, Lesaffre announces its acquisition of Alltech’s yeast extract facility in Serbia. ...