bbi-2024-02-Microscopy: take a closer look at your products, they are worth it!
By Frida Köning and Dr. Julien Huen, ttz Bremerhaven Among the analytical possibilities available for characterizing food products, microscopy is
Tag: microorganisms
Lesaffre updates yeast education platform
Lesaffre has updated its exploreyeast.com website, an educational website raising awareness about the benefits of this microorganism for food, including bakery products. This project stems from the observation that yeast remains largely unknown to the general public.
Lesaffre publishes ‘Fermentation’ book
Lesaffre presented its new book entitled ‘Fermentation’ at Sirha Europain, published by Flammarion and produced in partnership with the Institut Paul Bocuse.
