Five questions for Siegfried Kröpfl
Siegfried Kröpfl is Austria’s only vegan gourmet chef, teacher and restaurant consultant focussing on vegan cuisine. He works together [...]
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”, [...]
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 [...]
Tastefully vegetarian – food cultures and their seasonings
Every culture has its own unique culinary features that are certainly worth discovering. Many cultures make extensive use of spices [...]
Umami – the sexy flavour
The chef and cookbook author Laura Santtini calls herself a “cognitive cook” because her work is all about exploring the [...]
Savoury enjoyment – Yeast extract adds aromatic taste to vegetarian dishes
„Every top chef knows that the overall taste impression of a dish can be enhanced by adding a pinch of [...]
Glutamic acid and its occurrence in everyday foods
‘Glutamate’ – for some consumers this is a controversial word, since it is mistakenly connected with the flavour enhancer monosodium [...]