Yeast extract’s main contribution is taste improvement. Yeast extract comes in very different and numerous taste notes from vegetal, meaty, toasted, roasted 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 for subtle and rich taste profiles, ideal to highlight tastes and flavors of your recipe
• Give richness due to the umami taste, which increases the flavor impact and creates a long-lasting effect. This is also useful for salt reduction, fat reduction or off-note masking.
• Bring a signature taste, by delivering specific flavor notes with various aromatic profiles, from beef and chicken to cheesy notes.
Want to know more about how yeast extract improves taste? Read our white paper about it here:
Download Biospringer white paper about yeast extract