Sign up for our newsletter to stay informed about new developments and information relating to the ingredient yeast extract

Topic of the Symposium at Munster University of Applied Sciences:"Glutamate – really just a question of taste?"

05 June 2012
More than 100 participants from science, the food and the retail industry got together on the 5th May to discuss the content, function and the taste of glutamate in food on the occasion of the symposium: "Glutamate – really just a question of taste?" at the Munster University of Applied Sciences. All speakers emphasized that glutamate was a natural component of many foodstuffs. There was no prove that the natural component posed a hazard to health, they said. However, Prof. Dr. Carola Strassner pointed out, the perception of yeast extract had been affected negatively by a very emotional public debate on transparency and labeling. Consequently, factual information was no longer considered. The conference was organised by the Faculty of Nutritional Sciences and Facility Management at the Munster University of Applied Sciences with Prof. Dr. Carola Strassner and Prof. Dr. Ursula Bordewick-Dell.

EURASYP launches information initiative on yeast extract

01 October 2011
The European Association for Specialty Yeast Products (EURASYP) launches an information initiative about yeast extract for the food industry and retailer. “Yeast extract is often mistakenly equated with additives and flavour enhancers. But yeast extract is a 100% natural ingredient based on yeast”, says Gerard Hardeman, spokesperson of EURASYP. “With this joint initiative, EURASYP intends to counteract misinterpretations and to support the retail in taking up the consumers request for more transparency and factual information.”

Vegetarian recipes: Zucchini Muffins, Quinoa Burger and Celery Nuggets

More and more people abstain at least occasionally from consuming meat. However, those who like to enjoy savoury dishes don’t have to renounce taste. It can be added with yeast extract. As an ingredient of granulated stock, for instance, yeast extract has been used for more than 50 years both in households and in professionals’ kitchens to round off the taste of dishes. Yeast extract adds a savoury taste to vegetarian dishes as the recipe ideas show.