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The role of fats   Fats ares naturally present in many foods. They provide our bodies with the energy necessary for normal physiologic function. Fats are naturally present in a visible fashion in our diets (butter, oils) or in an invisible fashion. In fact, they can be...

Sugar content reduction thanks to fermentation-induced flavors Today, sugar is omnipresent on our plates, and even in foods in which we would never expect. This is the case in tomato sauces, prepared cooked dishes and even certain soups , in which the sugar content is quite significant....

Consumers are increasingly attentive to their food choices: health-related, environmental, ethical, etc. Many criteria guide their decision-making process. Suspicious of manufacturers, they demand clear and comprehensive information. They are no longer looking for enhanced products but more so for those that are additive and preservative-free....

In the food world, fermentation has been used for thousands of years, notably for producing bread, beer, cheese, etc. The fermentation process is due to enzymatic action induced by microorganisms. Initially, the process was used for food preservation and, today, has many roles including increased...

The « 100% natural » trend is flooding the agri-food market. There are more and more products labelled “without artificial flavors”, “GMO-free”, “gluten-free” etc. Food scandals have fragilized the climate of trust between consumers and food trade. Better informed and distrustful, consumers tend to choose natural and...