Yeast extract: natural, sustainable, and healthy
Yeast extract: natural, sustainable and healthy Yeast extract is extremely versatile and a popular ingredient for seasoning sauces, bouillons, soups or savoury snacks. It gives dishes a hearty flavour and is also excellent for preparing vegetarian and vegan dishes. But did you know that yeast extract is a [...]
Savory Taste Alliance
The Savory Taste Alliance is an association of yeast extract producers in the US market and works as EURASYP’s partner association. It was formed to strengthen the awareness of yeast products on the U.S. market and to provide food industry professionals with information about yeast extract as a food ingredient. [...]
Protein-based diet
Yeast extract consists of the natural components of the yeast cell, which include, for example, amino acids and proteins. These two components come from the natural yeast, which consists of a rich mixture of proteins and amino acids. This mixture gives yeast extract its particularly savoury “umami” taste and makes [...]
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 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
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
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 [...]
