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Natural origin – the production of yeast extract and other condiments

07 December 2014
All over the world and in all cultures, foods are seasoned. In Asian countries, fish and soy sauces are often popular taste enhancers, whilst in western cuisine tomato purée and Parmesan cheese are used for this purpose.
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Savoury enjoyment - Yeast extract adds aromatic taste to vegetarian dishes

15 October 2014
More and more people abstain at least occasionally from consuming meat. However, those who like to enjoy savoury dishes don’t have to renounce taste. It can be added with yeast extract. As an ingredient of granulated stock, for instance, yeast extract has been used for more than 50 years both in households and in professionals’ kitchens to round off the taste of dishes.
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Natural yeast – the nutritious basis for yeast extract

14 April 2014
The ingredient yeast extract is obtained from natural yeast. Yeasts are single-celled micro-organisms which belong to the fungus family and can quickly multiply by means of cell division. For centuries, they have been used specifically in food and drink production, for example in brewing beer and baking bread.
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Expert interview: “We are all hardwired for ‘umami’ from infancy”

14 April 2014
Many people are unaware that “glutamate” is present in all protein-rich foods in the form of the amino acid glutamic acid. Glutamic acid also plays such an important role in cooking that most traditional dishes cannot do without it. The EURASYP newsletter spoke about this to the expert Prof. Dr. Thomas Vilgis, physician at the Max Planck Institute for Polymer Research in Mainz, author of numerous books on the science of cooking, and chairman of the German Culinary Academy (Deutsche Akademie für Kulinaristik).
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How yeast and yeast extract make our food even tastier

14 April 2014
Yeast is used in the production of various tasty foods and drinks. Even though the flavour of unprocessed yeast may taste unpleasant, its contribution as a basic ingredient in processing is essential in many cases.
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