IFE Manufacturing live: Biospringer by Lesaffre harnesses yeast ingredients in traditional concepts for cheese & smoked flavors
26 Mar 2024 | Biospringer by Lesaffre
Biospringer by Lesaffre developed prototypes that promote the company’s yeast ingredients, such as its Springer Signature CH101 in a vegan cheese cracker, showcasing how cheese flavors can be applied without using dairy. The second ingredient the company presented was its smoked yeast flavor Springer Signature SY101. When added to a chocolate bar, it elevates the cocoa notes with a subtle and smokey undertone, Daryl Smith, business manager, tells us.
This is Elizabeth Green at the IFE manufacturing event in London.
I'm here with Darryl Smith, who's a business manager for BioSpring up B Le Safra.
Now the company are presenting some prototypes of products that they have presenting at the show for the yeast ingredients.
Darryl, good to see you today.
Maybe you can tell us a bit more about the prototypes you have here on the stands.
Yes, thanks, Elizabeth.
Good to be back here today.
This is our 2nd, so we are excited for the next 3 days.
We have developed some new interesting concepts, demos to promote our yeast-based ingredients.
The first one is our Springer signature cheese CH101 in a vegan cheese cracker.
It's bringing a cheese note to the cracker, so no other cheese.
Lactose dairy notes are added.
It's only the cheese yeast ingredient that is bringing the note.
And then the second one we are promoting is our newly launched smoked yeast clean label smoked ingredient.
It's Springer signature SY 101, and we've added it to a chocolate cereal bar.
The thought behind it was to add an interesting note, an interesting twist to a traditional product just to create a smoky, subtle note, and the smoky notes work with the chocolate and the.
As an undertone to boost the chocolate notes, so some interesting concepts today.
OK.
And what about in more general terms, what are kind of some of the trends that you've seen on the market in relation to yeast ingredients and products?
Yes, for sure it's around clean label, of course salt reduction is still a major trend.
We see that for the next few years.
The announced some new 2030 salt guidelines.
Which many manufacturers and producers will be aiming for.
So for sure that's an ongoing trend that we see many requests for for our Springer umami range specifically used for salt reduction.
It's about the umami, the taste, the deliciousness.
So yes, on that again, clean label, natural flavors, natural yeast ingredients to boost, to improve many attributes, flavors, colors in food and beverage applications.
OK.
So yeast is obviously quite a versatile ingredient.
What are the sort of possibilities with your new ingredients specifically into new food and beverage applications?
Yes, they work.
They have a synergistic effect as , so they are working with the ingredients in different product formulations, recipes.
So depending on that, it will have a different effect, a different benefit.
Yeast ingredients can work together to boost, to improve different notes.
They are very nutritious products as.
So they add a good source of protein, they add some fiber, depending on dosage levels, etc.
So yes, nutritious, a small microorganism, but a very powerful one in terms of what it can do for food and beverage applications.
Nice.
We're seeing a lot of conversations in the food industry at the minute about rising costs and sustainable sourcing of sustainable ingredients.
How is Bayou Springer Balaafra kind of tapping into that and exploring?
Making sure that you are sustainable and that you are sourcing ingredients from a cost effective way.
Great sustainability is important, I think, for our products and our production.
Yeast is a natural product.
Fermentation is a natural product.
Inherently it's not using a lot of water, a lot of land mass.
We are looking at all our factories to see from a sustainability point of view what we can do, what we can improve.
We started our journey.
We have a.
Ecos and yes, definitely there are many more things we can improve on for the future.
We have announced some targets to reduce our water, reduce our CO2, reduce our energy usage over the next 2 to 5 years, and that's the first time we are communicating on that as a business.
I think that's an important milestone and step in the journey that we've started and one that will continue for many years in terms as we are looking at.
Moving salt from a lot of our products as , so obviously we are not shipping salt around.
We are not processing salt, so there's not so much trucks on the road, so even the little changes that you can make can have a big impact overall.
So lots more to come in the future around sustainability and yeast ingredients.
Fantastic.
And what about plans for your innovation pipeline?
I know BioSpring and are always working.
And launching new ingredients.
Are there any insights you can share with us what's coming next?
We've also recently launched another yeast protein.
It's Bring uprotissa 102, so it's the second generation of our yeast protein.
It's more cost effective than the first version, so yes, cost is important, linking back to your previous question on cost as.
And yes, for sure we We plan to launch another 2 or 3 products towards the end of the year, so nothing concrete for the moment, but looking at the trends, looking at the markets, looking at the gaps, looking at the competitors to see what we don't have that we potentially should have to fit with the trends.
Yes, we have a good innovation pipeline for 2024 and 20225.
OK, great, thank you so much, Darryl.
Great to see you again and I'll see you again soon.
Thanks very much for your time.
Thank you.
