Godfrey Schmidt has a PhD in biochemistry and works in the field of taste innovation. As an expert in his field, he provides us with an insight into the history of fermentation, cultural differences, and the role of fermentation in the production of yeast extract.
Fermentation plays an important role in the production and preservation of food and in the production of yeast extract. Fermented foods have a tangy taste of their own, known as umami, and are part of the everyday diet in many cultures around the world. The history of fermentation goes back many thousands of years. Godfrey Schmidt explains how valuable fermentation was for people in all cultures around the world for preserving food and how the fermentation of food has been refined over time.
