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A closer look at umami – the “fifth” taste

24 July 2019
The popularity of yeast extract has a lot to do with its strong characteristic taste. This is also known as the umami taste and is similar to the savoury flavour of a meat bouillon. We’ve spoken to Prof. Dürrschmid from the Institute of Food Science at the University of Natural Resources and Life Sciences in Vienna (Universität für Bodenkultur Wien), to find out more about the “fifth” taste.
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Very much on trend – how yeast extract can contribute to current food trends

24 July 2019
A chocolate-flavoured fruit, an edible drinking straw made of apple waste, insects as a source of protein or “healthy hedonism”, i.e. the symbiosis of health and indulgence – the food trends in 2019 are so varied you’re sure to find something delicious whatever your preferences or personal convictions. There is particular emphasis on the use of fresh, healthy ingredients and getting enjoyment out of food. But what exactly are the advantages of yeast extract? In order to answer this question, we’ve taken a closer look at the continuing trend towards meat-free dishes.
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Natural and delicious – the origin of yeast extract 

30 October 2018
Yeast extract has been used as an ingredient in food for over 50 years. This natural ingredient is derived from fresh yeast. Yeast has been used as far back as ancient Egypt, and today, it is still the basic ingredient in the production of many food products and drinks such as bread, beer and wine. 
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Umami: The discovery of the fifth taste

30 October 2018
Yeast extract is not just popular because it is a natural ingredient; it is also much-loved because it has special taste properties. This taste, which resembles meat stock, is referred to as umami. The word “umami” comes from Japanese and can be translated as “delicious” or “savoury.” It is used to refer to a savoury or meaty taste.
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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.
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