Did you know …
The term "umami" is Japanese and can be translated approximately as “tasty”. However, ingredients that give dishes an umami taste [...]
The discovery of the fifth taste
The fact that there is a further taste sensation in addition to sweet, sour, bitter and salty was discovered back [...]
The development of umami research
Dr. Kikunae Ikeda (University of Tokyo, Japan) examined the taste-imparting constituents of “dashi”, a popular Japanese stock made from seaweed. [...]
New findings of medical umami research
Umami is not only a topic of special interest in the culinary world; research into the medical benefits of umami [...]
News Yeast extract in food production – the natural ingredient
For over 50 years, yeast extract has been used in food production to round off the taste of savoury products [...]
Natural origin – the production of yeast extract and other condiments
All over the world and in all cultures, foods are seasoned. In Asian countries, fish and soy sauces are often [...]
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 [...]
How much glutamate is in foods and dishes?
Tomatoes, peas, mushrooms and many protein-rich and matured foods naturally contain glutamate – and therefore taste. It is frequently even [...]
Natural yeast – the nutritious basis for yeast extract
The ingredient yeast extract is obtained from natural yeast. Yeasts are single-celled micro-organisms which belong to the fungus family and can [...]
Expert interview: “We are all hardwired for ‘umami’ from infancy”
Many people are unaware that “glutamate” is present in all protein-rich foods in the form of the amino acid glutamic [...]
