COFALEC Showcases Yeast’s Role in Baking Innovation at iba.TRADE FAIR 2025
COFALEC, the European Confederation of Yeast Producers, concluded its flagship conference “Why Yeast Matters: The Art and Science of Bread Making” on May 21 at iba.TRADE FAIR 2025 in Düsseldorf. The event brought together leading experts and professionals from across the bakery, fermentation, and food science sectors to spotlight yeast’s essential contribution to breadmaking past, present, and future.
Over a 90-minute session, five expert speakers shared insights on the biological, technological, and cultural significance of yeast, underscoring its central role in shaping flavour, texture, and innovation in bread products.
Yeast: A Pillar of Baking and Sustainability
Opening the session, COFALEC President Vincent Saingier reaffirmed the organisation’s commitment to supporting both the science and craft of baking: “Today’s discussions reaffirm yeast’s central role in feeding Europe sustainably.”
Thomas Lesaffre of Lesaffre International provided an overview of yeast cultivation and function, reminding the audience, “We don’t produce yeast, we grow yeast,” highlighting the natural and living nature of this key ingredient.
Torsten Pietsch of AB Mauri delved into yeast’s enzymatic contributions to flavour development: “It is always fascinating to realise how the enzymes of the yeast contribute to formulate the diverse flavour compounds in the bread.”
Looking Ahead: Innovation in Fermentation
Dr. Michael Quantz of VH Berlin addressed emerging consumer trends and the future of specialised yeast strains: “The consumer habits change, new bread products and process requirements for baking ingredients, like yeast, come up. There is a future for baking with yeast with special traits, either found or developed.”
Concluding the event, Pietro Grechi of Lallemand highlighted yeast’s enduring cultural value and technological evolution: “The yeast production chain is a remarkable example of how tradition and innovation can intertwine—a real dialogue between nature and science, between artisanal knowledge and cutting-edge technologies.”
The conference reinforced yeast’s ongoing importance in sustainable, high-quality baking and COFALEC’s role in championing fermentation science across Europe.