News

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

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.
Read more...

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.
Read more...

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.
Read more...

New brochure: “Yeast extract – Information for food professionals”

13 December 2013
Further interesting facts behind the ingredient yeast extract are provided in the new brochure “Information for food professionals”, which can be ordered via the email address info@yeastextract.info.
Read more...

Yeast extract – a natural ingredient with a tradition

29 August 2013
Yeast extract is made from brewer's or baker's yeast and has been used as a natural ingredient for a wide variety of foodstuffs for over 100 years. To make yeast extract, sugar is added to the fresh yeast – just like you do when baking. This way the yeast can optimally multiply at a temperature of 30 degrees Celsius and with a sufficient supply of oxygen. The result is a viscous, creamy yeast mass. The yeast extract is then obtained using so-called autolysis:
Read more...