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Salt reduction – yeast extract’s contribution

27 November 2012
As a condiment, salt plays an important role in the preparation of many tasty dishes – yet unfavourable habits may mean that the recommended upper daily amount is exceeded. Qualified nutritionist Anja Krumbe explains the significance of salt and reveals strategies in how to reduce consumption:
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Professional forum of the Munster University of Applied Sciences: “Glutamate – really just a question of taste?” on May 5th, 2012

06 June 2012
The key topic of the first issue of the EURASYP Newsletter is the professional forum “Glutamate – really just a question of taste?” which took place at the Munster University of Applied Sciences on May 5th. More than 100 participants from science, the food and the retail industry discussed the content, function and taste of glutamate in food products.
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Glutamate – natural component of foodstuffs

06 June 2012
Glutamate is naturally contained in many food products. At the professional forum in Munster, students presented the results of their own research, which they executed under the supervision of Prof. Dr. Ursula Bordewick-Dell.
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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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