The European yeast industry has entered a new phase with the appointment of Carlotta Trucillo as Secretary General of COFALEC, the European Confederation of Yeast Producers. Her nomination was confirmed during the organisation's 66th General Assembly held in Naples on 28 June.

Trucillo succeeds Diane Doré, who had led the association through recent years of significant change in the food sector. With a background in public affairs and agri-food policy, Trucillo brings relevant experience to an industry facing mounting pressures from supply chain volatility and evolving industrial baking requirements.

"It is a real honour to take on this role," Trucillo said following her appointment. "I'm committed to building on the excellent work done until now and look forward to working closely with our members, partners and institutional stakeholders to promote the vital contribution of the yeast industry to Europe's food ecosystem."

The Naples assembly drew over 75 participants from across Europe and included a presentation by Antonio Tassone from ASSIPAN on the European craft bakers' market—though the implications for industrial-scale production remain a key focus for the confederation.

Vincent Saingier, COFALEC's President, praised both the assembly's success and the new appointment: "We are confident that her energy, experience, and fresh perspective will be great assets to COFALEC and its members."

Strategic Move to Brussels

The assembly also confirmed COFALEC's relocation from Paris to Brussels, positioning the organisation closer to EU institutions as regulatory frameworks around food production continue to evolve.

This proximity could prove valuable as the yeast industry navigates growing regulatory complexity affecting industrial baking operations, from supply chain transparency requirements to clean label demands that are reshaping ingredient specifications across Europe's large-scale bakeries.

Founded in 1959, COFALEC represents 29 factories across Europe producing yeast for traditional fermented products including bread, wine and beer, as well as newer applications in human and animal health sectors.

Industry Challenges and Opportunities

In our conversation with Trucillo, she outlined several key challenges and developments affecting industrial bakers:

Supply Chain Volatility Yeast production faces significant input pressures, with molasses—the primary fermentation substrate—particularly vulnerable to global commodity swings.

"The forecasts for lower molasses prices in 2025 in the EU, presented at the beginning of the year, already need to be revised,"

Trucillo explained, citing recent heatwaves and sugar beet disease affecting Central Europe.

Energy-intensive yeast manufacturing compounds these challenges, with rising electricity and water costs driving up operational expenses. For large-scale operations, this translates to a need for more flexible sourcing strategies, potential product reformulation, and increased reliance on forward contracts or inventory stockpiling.

Clean Label Solutions

COFALEC members are responding to clean label demands by promoting natural yeast-based solutions that can reduce additives like salt by up to 40% without compromising flavour or texture. The confederation provides technical documentation and standardised yeast specifications to support transparency and regulatory alignment.

Sustainability Leadership

Trucillo positioned yeast as

"a quiet hero in the sustainability story,"

highlighting its role in circular economy principles. Using sugar molasses as a byproduct from sugar refining, yeast production exemplifies resource efficiency, while fermentation byproducts can be repurposed as natural fertilisers.

Industrial bakeries benefit from liquid yeast solutions that reduce packaging requirements, helping lower carbon footprints while meeting consumer demand for eco-conscious products.

Premium Product Demands

The shift towards artisan-style products at industrial scale requires higher yeast quality standards and better adaptation to specific bakery needs.

"We are not producing yeast, we are growing yeasts,"

Trucillo emphasised, describing how strain selection and specialised fermentation schemes create varieties suited to different sugar content requirements—from no sugar to high sugar applications.

As Europe's industrial baking sector continues to evolve, COFALEC's new leadership and strategic positioning suggest a confederation ready to address the complex challenges facing large-scale operations while supporting innovation in sustainable, premium production.