Traduction de «Nature yeast » (Anglais → Français) :

natural yeasts (active or inactive) | prepared baking powders

compressed yeast [ compressed baker's yeast | wet yeast | baker's compressed yeast | active fresh yeast | fresh yeast | cake yeast | pressed yeast ]

quick-acting yeast [ quick-rising yeast | instant yeast | quick yeast | rapid rise active dry yeast | fast rising yeast | quick rise active dry yeast | fast-rising active dry yeast ]

brewing yeast distiller | yeast distilling operative | brewing yeast handling operative | yeast distiller

baker's yeast [ baking yeast | distillers' yeast | bread yeast ]

agglomerating yeasts | agglutinating yeasts | flocculating yeasts

yeast | barm | brewer's yeast

yeast food | yeast nutrient

The phrase ‘Simply decreasing the temperature of the milk promotes the development of natural yeasts and avoids the development of psychotropic flora’ has been deleted, as it merely provides information and does not constitute a point to be checked.

34 (1) Where a flavouring ingredient is added to a prepackaged product that is a food and the ingredient is not derived from such natural substances as meat, fish, poultry, fruits, vegetables, edible yeast, herbs, spices, bark, buds, roots, leaves or other plant material and the label of the prepackaged product shows a pictorial representation that connotes the natural food flavour that is being simulated by the added flavouring ingredient, the label shall contain information that the added flavouring ingredient is imitation, artifici ...[+++]al or simulated.

45. Calls on the Commission, in close cooperation with the Member States and having taken account of the various geographical and climatological conditions, the production techniques used and the particular nature of the species farmed, to propose specific sustainable criteria in relation to the well-being of farmed fish, such as maximum levels of farming density, the quantity of vegetable and animal proteins that can be used in feedstuffs on the different types of fish farms, and which take into account the specific factors relating to the farming of individual species, the nutritional requirements of the fish species farmed, the phases ...[+++] in their life cycle and the environmental conditions, and to promote transportation and slaughter practices which limit sources of stress and the changing of water in fish ponds in such a way as to guarantee the well-being of the fish being farmed there; understands that the long-term goal must be to substitute animal proteins with vegetable proteins for all species where it is possible, considering their nutritional needs, and that strategic research into replacements for the essential ingredients should be of highest priority, considering that research into the essential nutrients and how to produce them from alternative sources such as microalgae and yeast would reduce the need for fish meal in the longer term;

45. Calls on the Commission, in close cooperation with the Member States and having taken account of the various geographical and climatological conditions, the production techniques used and the particular nature of the species farmed, to propose specific sustainable criteria in relation to the well-being of farmed fish, such as maximum levels of farming density, the quantity of vegetable and animal proteins that can be used in feedstuffs on the different types of fish farms, and which take into account the specific factors relating to the farming of individual species, the nutritional requirements of the fish species farmed, the phases ...[+++] in their life cycle and the environmental conditions, and to promote transportation and slaughter practices which limit sources of stress and the changing of water in fish ponds in such a way as to guarantee the well-being of the fish being farmed there; understands that the long-term goal must be to substitute animal proteins with vegetable proteins for all species where it is possible, considering their nutritional needs, and that strategic research into replacements for the essential ingredients should be of highest priority, considering that research into the essential nutrients and how to produce them from alternative sources such as microalgae and yeast would reduce the need for fish meal in the longer term;