News

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

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...

Yeast extract in the food producing industry – a seasoning ingredient

29 August 2013
In media coverage there is sometimes the accusation that yeast extract is a kind of "hidden flavour enhancer". But just what function does yeast extract have in food production? The EURASYP newsletter asked the expert Prof. Dr.-Ing. Achim Stiebing, Head of the Institute for Food Technology, North-Rhine Westphalia, Germany at the University of Applied Sciences Ostwestfalen-Lippe, Vice-president of the German Agricultural Society (Deutsche Landwirtschafts-Gesellschaft DLG) and member of the board of trustees of the German Consumer Foundation (Stiftung Warentest).
Read more...

Study on consumer hotlines shows demand for transparent information

29 August 2013
A bachelor thesis presented at the German Niederrhein University compared ten hotlines of different food producers using the example of yeast extract and the Clean Labelling "without flavour enhancers". The result: Only three of the tested hotlines received the overall mark "good", four were "satisfactory" and three were even "inadequate". The reason: The information given showed that the hotline workers lacked knowledge on the ingredient yeast extract. So, for example, not in all cases was the difference between the flavour enhancer monosodium glutamate and the ingredient yeast extract made correctly. The result again proves that transparent, good information materials for the food industry are an important basis for successful consumer communication.
Read more...

No tasty foods without glutamate

29 August 2013
Natural glutamate is more present in our daily diet than most consumers realize: Because the amino acid occurs naturally in all foods that are rich in protein or have matured – and ensures an intensive, savoury taste that is very popular across cultures.
Read more...