Glutamic acid and its occurrence in everyday foods
‘Glutamate’ – for some consumers this is a controversial word, since it is mistakenly connected with the flavour enhancer monosodium [...]
Salt reduction – yeast extract’s contribution
As a condiment, salt plays an important role in the preparation of many tasty dishes – yet unfavourable habits may [...]
Professional forum of the Munster University of Applied Sciences: “Glutamate – really just a question of taste?” on May 5th, 2012
The key topic of the first issue of the EURASYP Newsletter is the professional forum “Glutamate – really just a [...]
Glutamate – natural component of foodstuffs
Glutamate is naturally contained in many food products. At the professional forum in Munster, students presented the results of their own [...]
‘Umami’ – food products need to taste good
Whether fish or soy sauce, bouillon cubes or 'Maggi' – across the borders, they spice up food. A savoury taste [...]
Yeast extract – its natural amino acid profile creates that special taste
Yeast extract was often mentioned in connection with glutamate during the recent public discussions on labelling and transparency. Participants at [...]
Informational offer from EURASYP
A broad range of information on yeast extract can be found on the website www.yeastextract.info. In addition to consumer-oriented information, [...]
Topic of the Symposium at Munster University of Applied Sciences: “Glutamate – really just a question of taste?”
More than 100 participants from science, the food and the retail industry got together on the 5th May to discuss [...]
EURASYP launches information initiative on yeast extract
European Association for Specialty Yeast Products for transparency and factual information The European Association for Specialty Yeast Products (EURASYP) launches [...]
