Boost taste profile of fish, seafood, and analogues with yeast extracts
Asia has the largest seafood consumption worldwide. Let’s explore how yeast extracts can improve the taste experience of fish, seafood, and analogues....
28 October, 2022
Fish analogues
The plant-based trend in Asia Pacific
“Soy, beany, green, and other off-notes are naturally present in plant-based proteins" notes Vicky Tio, Biospringer Senior Food Technologist. “These are common technical challenges faced during the development of meat analogues”....
21 April, 2021
10 reasons to choose yeast protein in food formulations
Yeast protein is coming from well-knownprocess: fermentation. It is a microorganism that is naturally present in the environment...
18 February, 2021
The growing trend of meat and dairy analogues
Low-meat diets are now the most popular daily diet in the world. The fastest growing lifestyle movement behind this is veganism...
07 January, 2021
The market of plant-based proteins in Asia Pacific
Meat analogue, also known as meat substitute or mock meat, is not new in Asia. The introduction of meat analogues emerged in 6th century AD, influenced by the restricted diet from Chinese Buddhism back in those days. ...
02 November, 2020
Yeast extract is a key ingredient for meat analogues
The proportion of vegetarians, vegans and flexitarians is increasing. They are turning to plant-based products as meat alternatives. On the food manufacturer side, it is a major challenge to reformulate their products while maintaining the taste, texture and overall appearance of the products consumers are...
26 July, 2020
Are you interested in plant-based proteins ?
Plant-based proteins is a growing market. In this global trend, two main segments appear: global dairy substitutes and global meat substitutes....
17 July, 2020
Innovation in the plant-based proteins sector in Asia
Our experts from Asia Pacific shared their analysis of the plant-based proteins’ market in Asia, and more specifically of its potential in India. ...
25 June, 2020
Yeast extract, a natural solution for plant-based products
The proportion of vegetarians, vegans and flexitarians is increasing. They are turning to plant-based products as meat alternatives. On the food manufacturer side, it is a major challenge to reformulate their products while maintaining the taste, texture and overall appearance of the products consumers are...
12 March, 2020
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