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 [...]
Uses of yeast extract
From stews, to rich sauces and marinated meat, savoury meals are very popular. Yeast extract is a highly versatile ingredient [...]
Vegetarian and vegan cuisine: yeast extract provides savoury taste
In recent years, the number of people who make a conscious decision to exclude animal-based foods or products from [...]
The basics of yeast extract: our new Whiteboard Animation
What is yeast extract exactly? How is it produced and above all, what does it taste like? All these questions [...]
Inimitable taste: the various components of yeast extract
Food analyst Professor Ursula Bordewick-Dell from the University of Applied Sciences of Münster provides a more precise insight into the [...]