Zones of taste on the tongue – a myth
A myth has persisted for more than 80 years now that maintains the human tongue is divided into different zones [...]
Our new brochure for professionals is now available
Our new brochure for professionals is now available Educating people about yeast extract is one of our central concerns, as [...]
‘Food around the World’ – yeast extract in the vegan and vegetarian kitchen
We worked together with vegan and vegetarian food bloggers from Germany and England from May to August to promote the [...]
Interview with Professor Toshihide Nishimura about the umami taste
Yeast extract is popular primarily because of its hearty umami taste; the fifth taste besides sweet, sour, salty and [...]
EURASYP website relaunch – informative, modern, and structured
The EURASYP website has been further developed in recent months, not only visually but also in terms of content, and [...]
Expert interview with Godfrey Schmidt: The history and use of fermentation
Godfrey Schmidt has a PhD in biochemistry and works in the field of taste innovation. As an expert in [...]
A closer look at umami – the “fifth” taste
The popularity of yeast extract has a lot to do with its strong characteristic taste. This is also known as [...]
Very much on trend – how yeast extract can contribute to current food trends
A chocolate-flavoured fruit, an edible drinking straw made of apple waste, insects as a source of protein or “healthy hedonism”, [...]
Private Label Show Amsterdam 2019 – a brief review
This year’s Private Label Show (PLMA 2019), also known as the “World of Private Labels”, was held at the RAI [...]
Natural and delicious – the origin of yeast extract
Yeast extract has been used as an ingredient in food for over 50 years. This natural ingredient is derived from [...]