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 [...]
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 [...]
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 [...]
Inimitable taste: the various components of yeast extract
Food analyst Professor Ursula Bordewick-Dell from the University of Applied Sciences of Münster provides a more precise insight into the [...]
Tastefully vegetarian – food cultures and their seasonings
Every culture has its own unique culinary features that are certainly worth discovering. Many cultures make extensive use of spices [...]
A hearty taste found all over the world
Yeast extract evokes a hearty taste similar to that of a broth or stock. This is due to the proteins, [...]
„Umami taste is signalling the protein content of food“ – Prof. Dr. Kees de Graaf
Why does umami play such an important role, that babies all over the world get used to it by drinking [...]
Umami – the sexy flavour
The chef and cookbook author Laura Santtini calls herself a “cognitive cook” because her work is all about exploring the [...]
Basic umami taste with yeast extract
Yeast extract is a seasoning that appeals to the receptors for the basic umami taste. It therefore serves an important [...]
A guide to umami – taste buds, taste receptors and the taste map
It is commonly known that there are not just four, but five tastes: salty, sweet, bitter, sour and umami, also [...]
