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:
Download Biospringer white paper about yeast extract