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Yeast extract in food production – the natural ingredient

07 December 2014

For over 50 years, yeast extract has been used in food production to round off the taste of savoury products and foods. In domestic kitchens also, yeast extract is used for seasoning – for example as an ingredient in an instant broth.

Because yeast extract has an intense aromatic taste, only small quantities are used to refine and enhance flavour, similar to the use of herbs. The versatile ingredient seasons soups, sauces, ready meals, snack products and meat products. Whilst yeast extract gives a savoury, broth-like taste, similar to that of a meat broth, it is free of animal ingredients and therefore also a popular ingredient in vegetarian cuisine to achieve the typical spicy “umami” taste.

In the development of recipes for food production, yeast extract is added depending on the desired effect: If it is only used to round off the taste, the dosages are quite low. If, on the other hand, a strong, broth-like effect is required, such as in vegetarian dishes, they are significantly higher. As with spices, the total yeast extract content in the finished product is low.

Frequently, yeast extract is also used in products with low salt content. By adding yeast extract, low-salt dishes are given depth of taste and are met with better acceptance by consumers. The addition of yeast extract can therefore reduce the salt content in dishes, whilst the taste is maintained. Yeast extract thus contributes to a balanced and reduced-salt diet.