Ennolys | News | Lesaffre in the world
946
blog,paged,paged-2,ajax_fade,page_not_loaded,,qode_popup_menu_text_scaledown,qode-child-theme-ver-1.0.0,qode-theme-ver-10.1.1,wpb-js-composer js-comp-ver-6.6.0,vc_responsive

News

Natural flavors from fermentation are used in many areas. Here we discover their role in the food industry and the solutions proposed by Ennolys.   Different applications in the food industry   Defined on the European stage, a flavor is “a product which is not intended to be eaten...

https://youtu.be/nMvgyCq0Rcc Our experts' interview - Ennolys - Flavors - What is the aromatic profile of natural vanillin? Ennallin, fermantation-based natural vanillin Ennallin is a natural flavor substance obtained through natural fermentation. Durable, competitive, and qualitative, Ennallin presents an alternative choice for industries concerned about the development of products...

Implementing a policy of Corporate Social Responsibility has become the norm in most sectors. But behind the communication there are concrete initiatives allowing companies to rally collaborators around common values. Ennolys endeavors to manage waste production at a corporate level but also across the coastline...

Vanilla is one of the world’s most appreciated flavors. Many molecules are found in the bean, notably vanillin, which contribute to the taste. Vanilla beans primarily originate from Madagascar, but in the past few years, the production has been significantly affected by different phenomena such...

https://youtu.be/QbqrLC915wE Our experts' interview - Ennolys - Sales & Marketing director - What is the market for natural vanillin? Vanilla is one of the world’s most appreciated flavors. Many molecules are found in the bean, notably vanillin, which contribute to the taste. Vanilla beans primarily originate from...

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...

https://youtu.be/-f5M4Tte2FM Our experts' interview - Ennolys - R&D Manager - How do we process natural vanillin? How is natural flavor derived from fermentation? To officially qualify as natural, a flavor substance must meet several criteria. It must already exist naturally, be produced naturally, and be obtained from natural...