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A hearty taste found all over the world

20 December 2017
Yeast extract evokes a hearty taste similar to that of a broth or stock. This is due to the proteins, amino acids, carbohydrates, vitamins and minerals mineral nutrients that the yeast extract contains. The unique taste is a familiar and popular component of regional and traditional cuisine all over the world, and is generally associated with high-protein dishes. The taste is present in many culinary specialities such as seasoning pastes and sauces made from soy, fish or other seafood, but also in a wide range of European dishes such as lasagne or a goulash with peas.
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Yeast extract - a natural ingredient in food production and in the home

20 December 2017
Yeast extract has been used as a seasoning in the preparation of food for decades - for example in home cooking as an ingredient in instant stock, or in food production to perfect the taste of many savoury foodstuffs and meals.
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Our Food Is Safe: The Contribution of the Industry and the Role of FoodDrinkEurope

20 December 2017
Europe has the safest food in the world. This is the result of extensive procedures in place to ensure all products on the market meet the highest standards, most recent certification schemes and, above all, the latest legal requirements. As the Chair of the European Parliament ENVI Committee, Adina Vălean, stated in her recent article on food safety, “the EU’s food policy is built around the promotion of high food safety standards which protect and promote consumers’ health”.
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„Umami taste is signalling the protein content of food“ – Prof. Dr. Kees de Graaf

07 August 2017
Why does umami play such an important role, that babies all over the world get used to it by drinking mother milk? Which function does umami have for human diet. We talked about that with Prof. Dr. Kees de Graaf, professor in Sensory Science and Eating Behavior at the Division of Human Nutrition of Wageningen University, the Netherlands.
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Umami – the sexy flavour

07 August 2017
The chef and cookbook author Laura Santtini calls herself a “cognitive cook” because her work is all about exploring the inextricable link between flavours and feelings, she says. She has published a cookbook entitled “At Home with Umami: Home-Cooked Recipes Unlocking the Magic of Super-Savory Deliciousness“. And she leaves the reader in no doubt about why she finds umami so fascinating.
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