Expert interview with Prof. Wes Schilling on the topic of protein transition
Wes Schilling is Professor for Food Science at the Mississippi State University and answers our question on the topic [...]
Interview with Ricky Saward
Ricky Saward is the world's first starred vegan chef. Born in 1989, Ricky has been cooking for the only [...]
Yeast extract in the vegan and vegetarian kitchen
Recent years have seen an increase in the purchase of meat alternatives in Europe. In Germany, Rügenwalder Mühle, a [...]
Expert interview with Prof. Dr. Bordewick-Dell on the topic of proteins
Prof. Dr. Ursula Bordewick-Dell from the Department of Ecotrophology at Münster University of Applied Sciences answers our questions on [...]
Yeast extract: natural, sustainable, and healthy
Yeast extract: natural, sustainable and healthy Yeast extract is extremely versatile and a popular ingredient for seasoning sauces, [...]
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 [...]
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 [...]
