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How yeast and yeast extract make our food even tastier

14 April 2014
Yeast is used in the production of various tasty foods and drinks. Even though the flavour of unprocessed yeast may taste unpleasant, its contribution as a basic ingredient in processing is essential in many cases.
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Glutamate – a natural amino acid

13 December 2013
Many consumers immediately think of the flavour enhancer monosodium glutamate when they hear the term “glutamate”. What most people are not aware of is: Glutamate is the sodium salt of glutamic acid which is an amino acid and our daily diet would be unthinkable without it. It even occurs in our own bodies.
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Safety of yeast extract and glutamate

13 December 2013
The amino acid glutamate, which occurs in numerous foodstuffs, does not represent a health risk. This is generally true no matter whether the glutamate intake occurs as protein-rich or ripened foods, as the natural ingredient yeast extract or as the flavour enhancer monosodium glutamate – an isolated pure substance.
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Free and bound glutamate – how does it influence the taste of foodstuffs?

13 December 2013
Glutamate occurs in foodstuffs in two different forms. On the one hand, it occurs in the so-called bound form. Here the glutamic acid is linked with other amino acids and so is therefore bound in proteins. In this form the glutamate has only very little taste. On the other hand, it occurs in the so-called free form in plant and animal tissues – this version is the one that makes the taste seem especially aromatic.
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New brochure: “Yeast extract – Information for food professionals”

13 December 2013
Further interesting facts behind the ingredient yeast extract are provided in the new brochure “Information for food professionals”, which can be ordered via the email address info@yeastextract.info.
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