Success Story: Using Yeast Extract to Elevate Umami in Sukiyaki Sauce

Market Challenge

Sukiyaki is deeply rooted in Thailand’s street food culture and is widely consumed across street vendors, food chains, and convenience stores. To stand out in a highly competitive category, the client’s Sukiyaki sauce needed to deliver a richer, more premium taste experience while preserving the authentic spicy and umami character that consumers crave.

Technical Challenge

This project was part of a new product development (NPD) initiative for launch in a major convenience store chain. The client’s objectives were to:

• • Enhance overall taste intensity and complexity
  • Deliver a strong umami profile with a long-lasting finish
  • Maintain the original Sukiyaki flavor identity

Achieving these goals required a solution that could boost depth and mouthfeel without overpowering the traditional flavor profile.

Biospringer Solution

Biospringer’s Culinary Center collaborated closely with the client to identify the most suitable umami solution. Based on the defined objectives, an umami-focused yeast extract was selected and tested directly in the customer’s formulation. As a natural yeast-based ingredient, the selected yeast extract enhanced savory notes, improved flavor balance, and delivered a lingering umami finish while maintaining the sauce’s authentic Sukiyaki character.

Recommended Ingredient
Springer Umami®  – Umami-focused yeast extract designed for sauce applications

Results

With richer umami, enhanced flavor complexity, and a long-lasting taste profile, the Sukiyaki sauce achieved premium positioning and received strong client approval. The product has since been successfully launched in 7-Eleven stores.