News

Sign up for our newsletter to stay informed about new developments and information relating to the ingredient yeast extract

A guide to umami – taste buds, taste receptors and the taste map

23 June 2016
It is commonly known that there are not just four, but five tastes: salty, sweet, bitter, sour and umami, also referred to as the fifth taste. Most of us learned in school that the distribution of taste buds on the tongue could be depicted as a map. Even though it has been since proven that the so-called “tongue map” is wrong, there is still the widespread misconception that sweetness may be detected at the tip of the tongue, saltiness and sourness on the sides of the tongue, and bitterness at the back of the tongue, near the throat. Umami is often missing from these kind of “maps.”
Read more...

Vegetarian diet becomes increasingly popular

19 November 2015
How yeast extract can support a healthy diet. The vegetarian/vegan lifestyle is still one of the biggest nutritional trends and is thus also of interest to the food industry. Big international trade fairs, at which the industry regularly discusses the latest developments in the food sector, repeatedly confirm this. In contrast, in light of the challenges of rising populations worldwide, it is becoming more and more likely that meat will not be a regular component of all people’s diets.
Read more...

Airplanes, tomato juice, and the design of umami

19 November 2015
Professor Charles Spence is the Head of the Crossmodal Research Laboratory at the Department of Experimental Psychology at Oxford University. He is a cognitive neuroscientist who brings together people with different backgrounds such as marketers, designers, chefs, sensory scientists, composers and psychologists who are interested in utilising the latest insights from the field of neuroscience to help design products, services, environments, foods and packaging with a view to stimulating the senses of the consumer more effectively.
Read more...

Did you know...

19 November 2015
The term "umami" is Japanese and can be translated approximately as “tasty”. However, ingredients that give dishes an umami taste are not just used in traditional Japanese cooking. The requirement for the savoury umami taste can be observed worldwide in different cooking traditions, whether it is Spaghetti Bolognese with Parmesan cheese or a hearty stew with meat and legumes. As with yeast extract, these foods have a savoury umami taste due to their natural glutamate content. The Japanese scientist Kikunae Ikeda first described umami as an independent taste in 1908. He observed that the intensive taste of a Japanese fish stock was unlike any other taste sensation described until then. Meanwhile, umami is an established basic taste along with sweet, salty, bitter and sour for both, top chefs and hobby chefs. Learn more about umami here.
Read more...

The discovery of the fifth taste

15 June 2015
The fact that there is a further taste sensation in addition to sweet, sour, bitter and salty was discovered back in 1908 by the Japanese chemist Dr. Kikunae Ikeda. However, it was not until around 70 years later that this taste gained scientific acceptance under the term umami and became acknowledged as a distinct taste modality.
Read more...