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'Umami' – food products need to taste good

06 June 2012
Whether fish or soy sauce, bouillon cubes or 'Maggi' – across the borders, they spice up food. A savoury taste – described as 'Umami' – is triggered by the substance glutamate. Glutamic acid molecules of the compound bind to special taste receptors, the so-called 'Umami receptors'.
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Yeast extract – its natural amino acid profile creates that special taste

06 June 2012
Yeast extract was often mentioned in connection with glutamate during the recent public discussions on labelling and transparency. Participants at the conference used this opportunity to share their knowledge on the production of yeast extract and particularly its special composition. Yeast extract is produced from yeast and consists of proteins, amino acids, carbohydrates, vitamins (in particular vitamin B) and minerals.
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Informational offer from EURASYP

06 June 2012
A broad range of information on yeast extract can be found on the website www.yeastextract.info. In addition to consumer-oriented information, the site also contains an area with further scientific material and studies.
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Topic of the Symposium at Munster University of Applied Sciences:"Glutamate – really just a question of taste?"

05 June 2012
More than 100 participants from science, the food and the retail industry got together on the 5th May to discuss the content, function and the taste of glutamate in food on the occasion of the symposium: "Glutamate – really just a question of taste?" at the Munster University of Applied Sciences. All speakers emphasized that glutamate was a natural component of many foodstuffs. There was no prove that the natural component posed a hazard to health, they said. However, Prof. Dr. Carola Strassner pointed out, the perception of yeast extract had been affected negatively by a very emotional public debate on transparency and labeling. Consequently, factual information was no longer considered. The conference was organised by the Faculty of Nutritional Sciences and Facility Management at the Munster University of Applied Sciences with Prof. Dr. Carola Strassner and Prof. Dr. Ursula Bordewick-Dell.
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EURASYP launches information initiative on yeast extract

01 October 2011
The European Association for Specialty Yeast Products (EURASYP) launches an information initiative about yeast extract for the food industry and retailer. “Yeast extract is often mistakenly equated with additives and flavour enhancers. But yeast extract is a 100% natural ingredient based on yeast”, says Gerard Hardeman, spokesperson of EURASYP. “With this joint initiative, EURASYP intends to counteract misinterpretations and to support the retail in taking up the consumers request for more transparency and factual information.”
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