Blog2020-07-15T17:04:46+02:00

Good to know

Zones of taste on the tongue – a myth

November 20th, 2020|Categories: Allgemein|Tags: , |

A myth has persisted for more than 80 years now that maintains the human tongue is divided into different zones enabling a particular aroma to be tasted. Meaning you taste sweetness with the tip of your tongue, bitterness with the back part. The truth, however, is much simpler: You taste [...]

Our new brochure for professionals is now available

November 18th, 2020|Categories: Eurasyp, Yeast extract|Tags: , |

Our new brochure for professionals is now available  Educating people about yeast extract is one of our central concerns, as yeast extract is a natural ingredient that is also suitable for vegan and low-salt cuisine. As a result, we have now prepared a new brochure directed at professionals - such [...]

‘Food around the World’ – yeast extract in the vegan and vegetarian kitchen

November 18th, 2020|Categories: Cooking with yeast extract, Recipes, Yeast extract|Tags: , , |

We worked together with vegan and vegetarian food bloggers from Germany and England from May to August to promote the advantages of yeast extract in plant-based cooking. The food bloggers each created a vegan recipe with yeast extract, prepared it themselves and then photographed it. This approach enabled us to reach [...]

Interview with Professor Toshihide Nishimura about the umami taste

August 11th, 2020|Categories: Allgemein, Interview, Yeast extract|Tags: , |

Yeast extract is popular primarily because of its hearty umami taste; the fifth taste besides sweet, sour, salty and bitter. It was discovered by Ikeda Kikunae, a Japanese chemist who researched food at the beginning of the 20th century and named the aroma after the Japanese adjective 'delicious'. We were curious [...]

Expert interview with Godfrey Schmidt: The history and use of fermentation

July 15th, 2020|Categories: Interview, Yeast extract|Tags: , |

Godfrey Schmidt has a PhD in biochemistry and works in the field of taste innovation. As an expert in his field, he provides us with an insight into the history of fermentation, cultural differences, and the role of fermentation in the production of yeast extract.  Fermentation plays an important [...]

Five questions for Siegfried Kröpfl

May 27th, 2020|Categories: Cooking with yeast extract, Interview, Yeast extract|

Siegfried Kröpfl is Austria’s only vegan gourmet chef, teacher and restaurant consultant focussing on vegan cuisine. He works together with the Vegan Association Austria and worked as executive-chef for various high class hotels and restaurants in Vienna, among others for Tiergarten Schönbrunn, Restaurant Kuchlmasterei im 3. Bezirk, Hotel Bristol and Hotel [...]