Interview with Ricky Saward
Ricky Saward is the world's first starred vegan chef. Born in 1989, Ricky has been cooking for the only [...]
Interview with head chef Anders Johst
Anders Johst is head chef at Villa Vest in Lonstrup, North Jutland, in Denmark. During his training, he learned [...]
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 [...]
‘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 [...]
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 [...]
Expert interview with Godfrey Schmidt: The history and use of fermentation
Godfrey Schmidt has a PhD in biochemistry and works in the field of taste innovation. As an expert in [...]
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 [...]
A closer look at umami – the “fifth” taste
The popularity of yeast extract has a lot to do with its strong characteristic taste. This is also known as [...]
Fermentation – a new trend with a long history
When someone hears the word fermentation, often the first things that come to mind are grandma’s preserving jars in the [...]
From fresh yeast to yeast extract: the production of a versatile ingredient
Although fresh yeast from the fridge is often on the shopping list for birthday cakes, yeast extract is primarily known [...]