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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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Glutamate – a natural amino acid

13 December 2013
Many consumers immediately think of the flavour enhancer monosodium glutamate when they hear the term “glutamate”. What most people are not aware of is: Glutamate is the sodium salt of glutamic acid which is an amino acid and our daily diet would be unthinkable without it. It even occurs in our own bodies.
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Safety of yeast extract and glutamate

13 December 2013
The amino acid glutamate, which occurs in numerous foodstuffs, does not represent a health risk. This is generally true no matter whether the glutamate intake occurs as protein-rich or ripened foods, as the natural ingredient yeast extract or as the flavour enhancer monosodium glutamate – an isolated pure substance.
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Free and bound glutamate – how does it influence the taste of foodstuffs?

13 December 2013
Glutamate occurs in foodstuffs in two different forms. On the one hand, it occurs in the so-called bound form. Here the glutamic acid is linked with other amino acids and so is therefore bound in proteins. In this form the glutamate has only very little taste. On the other hand, it occurs in the so-called free form in plant and animal tissues – this version is the one that makes the taste seem especially aromatic.
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