Benefits of yeast extract

Taste improvement

Yeast extract’s main contribution is taste improvement. Indeed, yeast extract comes in very different and numerous taste notes from vegetal to meaty notes, but also toasted, roasted notes and more!


These various aromatic profiles offer infinite possibilities in a great number of food and beverage applications, savory or sweet. Yeast extract is also used by consumers as a seasoning or a spread, mainly in Great-Britain and in Australia.


The composition of yeast, specifically rich in proteins, amino acids and nucleotides, explains the taste diversity and intensity of yeast extract. The various tastes and other properties make yeast extract a valuable ingredient for food manufacturers to formulate more flavorful food and beverages.

Here is why, yeast extract will:

Reveal taste, by providing base-notes to get subtle and rich taste profiles, ideal to highlight tastes and flavors of your recipe

• Give richness, thanks to the umami taste, increasing the flavor impact and creating a long-lasting effect, also useful for other functionalities, such as salt reduction, fat reduction or off-notes masking.

• Bring a signature, by delivering specific flavor notes with various aromatic profiles, from beef to chicken or even cheesy notes.


Want to know more about how yeast extract improves taste ? Read our white paper about it here:

Health formulation benefits

Aware of the undeniable link between health and food, consumers crave for nutritional and balanced products. In this context, salt, sugar and fat reduction have become main challenges for food manufacturers.

Salt reduction

Thanks to its strong natural flavor, yeast extracts allow food manufacturers to reduce the sodium content up to 30%, without compromising their taste. Yeast extract intensifies salt perception due to its strong umami taste and brings specific flavor notes allowing the recipe to be more flavorful.  The taste profile is reinforced and therefore less salt is needed. Learn more…

Sugar reduction

Yeast extract brings a long-lasting sensation and intensifies some brown flavor notes (caramel, chocolate, vanilla, coffee) that will intensify the sweetness perception. The second benefit is the ability to mask off-notes brought by sweeteners. Using yeast extract supports sugar reduction up to 30% without compromising the sweetness sensation. Learn more…

Fat reduction

Fat brings taste, long-lasting perceptions and texture to a recipe. The rich content in peptides of some yeast extracts will bring similar sensations: smoothness and richness, and allows to reduce fat content up to 30% while the organoleptic properties remain intact. Learn more…

Clean label range

Like herbs and spices, Yeast extract is a natural flavoring ingredient. Yeast extract is derived from fresh baker’s or brewer’s yeast, used for centuries in bread, beer or wine. The intensity and taste properties of Yeast extract allow low dosages, generally below 1% in a recipe. Yeast extract is not an additive and can be labeled “Yeast extract” or “natural flavor” in Europe (regulation 1334/2008/EC). Learn more…

Animal-free ingredient

Yeast extract is a non-animal ingredient making it valuable in the formulation of delicious vegan and vegetarian products. Yeast-extract can be used to strengthen the flavor base but also to add specific notes and bring a clear taste signature to the recipe. Learn more…

Yeast extract and gluten

Biospringer offers two origins of yeast extract: baker’s and brewer’s yeast extract. Baker’s yeast extracts usually do not contain gluten as no gluten derivative is used during process. The brewer’s yeast extract, however, originating from beer and thus cereals such as barley, may contain residual gluten. Gluten declaration and gluten-free status depend on local regulation. Please refer yourself to local regulation.


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