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Vegetarian and vegan cuisine: yeast extract provides savoury flavour

29 August 2018
In recent years, the number of people who make a conscious decision to exclude animal-based foods or products from their lives, in other words to eat a vegetarian or vegan diet, has risen dramatically, and as a consequence the variety of vegetarian and vegan dishes has greatly expanded too. In order for these dishes to work and do justice to our high expectations of how food should taste, it is particularly important to understand that there is never one ingredient that can replace the texture and mouthfeel, the smell and aroma, and the visual appreciation of certain foods. So, food manufacturers have to choose ingredients that provide a special taste experience. “Yeast extract fulfils this requirement in a completely natural way. It not only lends dishes an intensive taste, but also highlights their natural aromas. As a result, yeast extract is a true insider’s tip for vegetarian and vegan cuisine,” declares Manuel Lynch, Founder of the Vegan Gastronomy Culinary Academy.
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The basics of yeast extract: our new Whiteboard Animation

29 August 2018
What is yeast extract exactly? How is it produced and above all, what does it taste like? All these questions are answered in a new short film produced by the European Association for Specialty Yeast Products (EURASYP). This Whiteboard Animation video explains the most important facts about yeast extracts in an entertaining format. The video’s main aim is to transfer knowledge about yeast extract, enabling a wide audience to learn everything there is to know about this natural savoury taste ingredient.
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Inimitable taste: the various components of yeast extract

29 August 2018
Food analyst Professor Ursula Bordewick-Dell from the University of Applied Sciences of Münster provides a more precise insight into the various components that make up natural yeast extract, which is responsible for creating that unique umami taste. “To ascertain which individual components make up yeast extract, it is worthwhile first taking a closer look at the production of yeast extract,” explains the expert.
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Tastefully vegetarian - food cultures and their seasonings

29 August 2018
Every culture has its own unique culinary features that are certainly worth discovering. Many cultures make extensive use of spices and seasoning, which give their dishes some of their most recognizable notes. A common feature of many international gastronomic cultures is their universal requirement for spicy and strong ingredients that enhance the taste of a dish and provide a so-called ‘umami’ taste. ‘Umami’ refers to the intensive savoury or even meaty taste sensation that is primarily generated by the amino acid glutamic acid, and which is considered as the fifth taste alongside sweet, sour, bitter and salty. In order to produce this taste, high-protein animal-derived products such as mature cheeses, fish pastes and sauces or meat are often used. The glutamic acid that is responsible for this taste can, however, also be found in vegetarian and vegan products.
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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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