Natural glutamate – an inherent part of our diet
Glutamate – for some consumers a controversial word. But what few people know: Glutamate is not the same as the [...]
Global tastes – seasonings as an inherent part of food cultures
The variety of international food cultures provides what seems like an almost endless variety of tasty meals. What brings this [...]
The discovery of the fifth taste
For a long time it was assumed that the human tongue was limited to perceiving sweet, sour, salty and bitter [...]
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 [...]
Salt reduction – yeast extract’s contribution
As a condiment, salt plays an important role in the preparation of many tasty dishes – yet unfavourable habits may [...]
Glutamate – natural component of foodstuffs
Glutamate is naturally contained in many food products. At the professional forum in Munster, students presented the results of their own [...]
‘Umami’ – food products need to taste good
Whether fish or soy sauce, bouillon cubes or 'Maggi' – across the borders, they spice up food. A savoury taste [...]
Yeast extract – its natural amino acid profile creates that special taste
Yeast extract was often mentioned in connection with glutamate during the recent public discussions on labelling and transparency. Participants at [...]
EURASYP launches information initiative on yeast extract
European Association for Specialty Yeast Products for transparency and factual information The European Association for Specialty Yeast Products (EURASYP) launches [...]
