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 [...]
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 [...]
Savory Taste Alliance
The Savory Taste Alliance is an association of yeast extract producers in the US market and works as EURASYP’s partner [...]
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 [...]
Private Label Show Amsterdam 2019 – a brief review
This year’s Private Label Show (PLMA 2019), also known as the “World of Private Labels”, was held at the RAI [...]
The basics of yeast extract: our new Whiteboard Animation
What is yeast extract exactly? How is it produced and above all, what does it taste like? All these questions [...]
Do European consumers read the ingredients lists on food packaging?
The market research company Nielsen has polled consumers in 61 countries worldwide about their food shopping habits. The results reveal [...]
New brochure: “Yeast extract – Information for food professionals”
Further interesting facts behind the ingredient yeast extract are provided in the new brochure “Information for food professionals”, which can [...]
Professional forum of the Munster University of Applied Sciences: “Glutamate – really just a question of taste?” on May 5th, 2012
The key topic of the first issue of the EURASYP Newsletter is the professional forum “Glutamate – really just a [...]
