Benefits of yeast extract

Taste improvement

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:

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

Yeast extracts allow food manufacturers to reduce sodium up to 30%, without compromising taste. Yeast extract intensifies salt perception due to its strong umami taste and brings specific flavor notes allowing the recipe to become 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. It also masks 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 mouthfeel to a recipe. The rich content in peptides of some yeast extracts will bring similar sensations: smoothness and richness, which allows fat reduction up to 30% while keeping 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 flavor base notes, add specific notes, and bring a  signature taste 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. Brewer’s yeast extract originates from beer, and thus cereals such as barley, may contain residual gluten. Gluten declaration and gluten-free status depend on local regulation. Please refer to local regulations.


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BIOSPRINGER is a trademark and it does not imply systematically that the product is organic according to EU Regulation 2018/ 848, the status of each product supplied should be checked on the technical documentation.