CORDIS Project
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This project develops Vinarom®, an organic leavening agent made from Torulaspora delbrueckii, aimed at revitalizing the European baking industry. By utilizing food industry by-products, it seeks to enhance bread flavor diversity and reduce reliance on a single yeast species.
The European bakery industry is a stable, high-volume market with ca. 1,000 industrial bakeries in Europe and thousands of artisan bakeries (e.g. 13,700 in Germany) supplying consumers with roughly 39 million tons of bread yearly.
Nearly every European bakery had its own designated yeast strain cultivated in the beginning of the 19th century resulting in a broad variety of aroma and taste.
Today, besides sourdough all wheat bread is prepared without exception with S. cerevisiae as leavening agen…
OPTIFERM GMBH
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