Wes Schilling is Professor for Food Science at the Mississippi State University and answers our question on the topic of “Protein Transition and the role of yeast extract in it”
Proteins are an important component of yeast extract. Together with amino acids they are responsible for the characteristic umami taste of yeast extract. Beyond their taste qualities, proteins are also an important part of our nutrition. We can find proteins in meat and plants.
Against the background of a growing world population, finding alternative protein sources becomes more and more important. We have asked Prof. Schilling about the protein transition itself and the role of yeast extract in it. If you want to find out how yeast extract can be a good companion in the protein transition, watch the full video.
