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Do European consumers read the ingredients lists on food packaging?

01 December 2016
The market research company Nielsen has polled consumers in 61 countries worldwide about their food shopping habits. The results reveal that in Germany only one in three consumers is interested in knowing what ingredients are contained in foodstuffs. By contrast, consumers in other European countries are more wary.
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Vitamin B12 occurs naturally in yeast extract

23 June 2016
Vitamin B12 is an important part of any diet. It is involved in a number of metabolic processes such as the breakdown of certain fatty acids, assists in the formation of blood cells by transferring folic acid in its active form, and plays a vital role in cell division and the nervous system’s functions. This vitamin is usually found bound to proteins in foods of animal origin, such as meat, fish, eggs and milk. Unlike glutamic acid, vitamin B12 cannot be produced by the human body itself and must be supplied by food. The regular intake of this essential vitamin is particularly important; however, this is rather difficult when following a vegan diet. While vegetarians may exclude meat and animal by-products from their diet, they can still meet their vitamin B12 requirements by consuming milk, eggs and dairy products. Vegans, on the other hand, do not eat any food of animal origin, and must therefore rely on other food sources.
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Glutamic acid in foodstuffs and within the human body

23 June 2016
Naturally occurring glutamic acid has a savoury and “rich” taste. It is often present in foods that are rich in proteins, which are therefore rich in amino acids. Ripe tomatoes, meat, Parmesan cheese and legumes contain a lot of glutamic acid, as well as popular condiments such as soy sauce, tomato ketchup and yeast extract. Yeast extract is a popular spread in the UK and Australia, and food producers also use it to add a savoury taste to their products and dishes. Despite its savoury taste of its own, which is comparable to meat broth, yeast extract is a purely vegetarian ingredient which is also suitable for vegan diets.
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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.”
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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.
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