Free and bound glutamate – how does it influence the taste of foodstuffs?
Glutamate occurs in foodstuffs in two different forms. On the one hand, it occurs in the so-called bound form. Here [...]
New brochure: “Yeast extract – Information for food professionals”
Further interesting facts behind the ingredient yeast extract are provided in the new brochure “Information for food professionals”, which can [...]
Yeast extract – a natural ingredient with a tradition
Yeast extract is made from brewer's or baker's yeast and has been used as a natural ingredient for a wide [...]
Yeast extract in the food producing industry – a seasoning ingredient
In media coverage there is sometimes the accusation that yeast extract is a kind of "hidden flavour enhancer". But just [...]
Study on consumer hotlines shows demand for transparent information
A bachelor thesis presented at the German Niederrhein University compared ten hotlines of different food producers using the example of [...]
No tasty foods without glutamate
Natural glutamate is more present in our daily diet than most consumers realize: Because the amino acid occurs naturally in [...]
Latest media report: “Glutamate: All is well!“
“But Glutamate is not responsible for a lot of things it is accused of. Industrially produced glutamate is chemically identical [...]
Natural glutamate – an inherent part of our diet
Glutamate – for some consumers a controversial word. But what few people know: Glutamate is not the same as the [...]
Global tastes – seasonings as an inherent part of food cultures
The variety of international food cultures provides what seems like an almost endless variety of tasty meals. What brings this [...]
The discovery of the fifth taste
For a long time it was assumed that the human tongue was limited to perceiving sweet, sour, salty and bitter [...]
