‘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 – described as 'Umami' – is triggered by the substance glutamate. Glutamic acid molecules of the compound bind to special taste receptors, the so-called 'Umami receptors'. Something seems to be [...]
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 the conference used this opportunity to share their knowledge on the production of yeast extract and particularly its special composition. Yeast extract is produced from yeast and consists of proteins, [...]
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, the site also contains an area with further scientific material and studies. The brochure ‘Yeast extract – naturally good’ addresses trade and the food industry, as well as those interested [...]
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 the content, function and the taste of glutamate in food on the occasion of the symposium: "Glutamate – really just a question of taste?" at the Munster University of Applied [...]
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 an information initiative about yeast extract for the food industry and retailer. “Yeast extract is often mistakenly equated with additives and flavour enhancers. But yeast extract is a 100% natural [...]
