News

Uses of yeast extract

30 October 2018

From stews, to rich sauces and marinated meat, savoury meals are very popular. Yeast extract is a highly versatile ingredient that gives them a savoury flavour, and its taste qualities make it a particularly common ingredient in soups, sauces and ready meals, as well as snacks and meat dishes. 

It closely resembles how herbs are used to flavour dishes, in terms of the amount used and its role in the overall recipe – and just like herbs and spices, yeast extract makes food even more delicious. Its aromatic taste perfectly complements and enriches foodstuffs. The total content of yeast extract in prepared foodstuffs is usually very low. The concentration of yeast extract is commonly less than one per cent. 

Although the taste of yeast extract may closely resemble meat stock - as meat broth has a very similar amino acid profile to yeast extract - it isn’t just totally natural and rich in proteins – it is also totally free of any animal-derived ingredients. This makes it the perfect ingredient for vegetarian and vegan cuisine. Yeast extract is used in the manufacturing of many vegetarian foodstuffs, as it gives these a savoury flavour.

Additionally, yeast extract is particularly popular as a main ingredient in different vegetarian spreads that typically contain salt, plant extracts and spices.  

Yeast extract gives low-salt dishes a depth of taste, and its savoury note also means that you don’t have to reach for the salt shaker as often. Yeast extract can thus contribute to a salt-reduced diet.

In general, the way in which the ingredients in a food product combine and taste is essential for its success. This is another reason why yeast extract plays such a vital role in food manufacturing. It perfectly complements the taste of many food products and dishes, while adding the finishing touch to them in a totally natural way.