Insight and news on the use of yeast extract as a natural and vegan-friendly ingredient in cooking.
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 is also making rapid progress. New scientific findings show that this taste plays a positive role in nutrition and hence in the health of the elderly. According to recent research [...]
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 and foods. In domestic kitchens also, yeast extract is used for seasoning – for example as an ingredient in an instant broth. Because yeast extract has an intense aromatic taste, [...]
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 popular taste enhancers, whilst in western cuisine tomato purée and Parmesan cheese are used for this purpose. As with yeast extract, all of these condiments have a natural origin. Production, [...]
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 sugar or salt, or a dash of lemon juice or vinegar, even if these ingredients are not prominent features of the dish. However, they modulate the taste”, explains Prof. Dr [...]
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 a manifestation of particularly good quality, if foods contain a lot of glutamate. They are considered to be particularly well matured and high-quality. Prof. Ursula Bordewick-Dell, Doctor of Natural Sciences, [...]
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 quickly multiply by means of cell division. For centuries, they have been used specifically in food and drink production, for example in brewing beer and baking bread. In addition to high-quality [...]
