With limited fermentation activity, Lallemand’s Florapan yeast is perfect for pizza dough and bakery products with unique flavor profiles.
Following EFSA’s earlier positive recommendation, the European Commission has granted marketing authorisation for Lallemand Inc.’s Vitamin D baker’s yeast (Saccharomyces cerevisiae). This development helps make bread and other yeast-leavened bakery products to become even healthier foods for European consumers by being new daily sources of vitamin D when baked with Lallemand’s VitaD baker’s yeast.
According to the company, the acrylamide-preventing yeast strains will significantly and efficiently minimize acrylamide in the manufacturing of multiple product categories, including bread, baked goods, snack food and cereals. The strains reduces asparagine on contact leaving little left to be converted into acrylamide with the application of baking, frying and toasting. The strains also offer 90% reductions in acrylamide in baked bread and products.
Lallemand Health Ingredients has launched a new yeast-based ingredient with “elevated” levels of vitamin D, referencing claiming that up to 75 per cent of the European population receive insufficient amounts.
Increased consumer awareness of the potential health benefits of vitamin D is opening up opportunities in fortification, according to results of a new survey.
Symrise has developed a highly concentrated umami flavour which it will market as a replacer for monosodium glutamate (MSG) in Europe, once approval is granted. Umami is one of the five taste sensations detectable by humans, together with sweet, bitter, salty and sour. It is the taste quality associated with several amino acids, especially the amino acid L-glutamate. Symrise already… Read more »