Formulation benefits

Taste improvement, a growing challenge!

As consumers are considering many new factors when purchasing food, the importance of taste remains intact. Compromising on taste is hardly an option. When it comes to taste improvement, the food and beverage industry has many challenges to face that require expertise. They need to meet customer’s expectations by providing specific flavor notes, increase the overall richness of a food application, maintain an appetizing taste while reducing the level of some ingredients such as sugar or salt.

Taste, a multifactorial sense

five tastes

Taste and flavors are the result of what our tongue and nose perceive when we eat or drink. Both send information to our brain, which will analyze the received data, helping us to characterize tastes and flavors of the food we are eating.


There are five basic tastes known: saltiness, sweetness, bitterness, sourness, and umami. Each one is linked to one reference molecule. The first four are well-know and have been described for centuries. Umami taste however, has only been discovered in 1908 by a Japanese researcher while tasting dashi broth, a traditional broth made from Kombu seaweed. It was only scientifically recognized as the fifth taste in the 80’s. Umami, literally translates to “savory taste” from Japanese and refers to a lingering taste that stimulates salivation.

A new taste concept has been recently discovered in the field: kokumi. It refers to the attractiveness of slow cooking or home-made cuisine. “Richness”, “mouth fullness”, “smoothness” are commonly used to describe the kokumi sensation.


Taste & flavors, complex to describe, require a real and specific know-how when it comes to its improvement. Experts have divided taste in three building blocks:

  • Flavor bases, work as the foundations for the taste profile
  • Specific flavor notes characterize the recipe
  • Top notes are sharp aromas that come first when tasting and dissipate quickly.


Umami and kokumi, will bring out all the other flavors and taste, they will highlight the product flavor profile.

Taste improvement: a strong expertise at Biospringer

Thanks to its natural complex composition, yeast extract is a great tool to build complete taste profiles, mainly by bringing out some flavor notes. It is also used to reduce or even remove specific ingredients for clean label or nutrition purposes.


Our culinary and sensory experts are dedicated to help you specify your needs and select the right ingredients at the right dosages guided by their strong understanding of taste improvement.

Our wide range of yeast based solutions will allow you to:

  • Reveal taste: naturally rich in taste-providing components, our flavor bases yeast extract ranges, Springaline®Springalys®Springer®Standard, Pronal® StandardSpringer®1000 and Pronal®1000 offer multiple taste intensifying properties.
  • Give richness: thanks to its natural content in nucleotides, our Umami range Springer®2000 provides umami taste. It increases the flavor impact and creates a long-lasting effect. It also very useful for other functionalities, such as salt reduction or off-notes masking.
  • Increase smoothness with Springer®4000, by providing a deep flavor and mouthfulness to your food applications.
  • Bring a signature: our Springarom® line delivers specific flavor notes with various aromatic profiles, from meaty to vegetable or even cheesy notes.
taste improvement

Fat reduction
impacting taste and texture

Lipids are essential components of a living cell. However, a high fat intake can lead to obesity increasing risks of heart diseases. Food manufacturers are encouraged to reformulate processed foods to reduce fat content.

Fat components play an important role in building balanced taste profiles and appealing textures. Reducing fat can result in a loss of taste and texture.

With Yeast extract,
recover taste and texture in low-fat foods

To recover a lingering effect and roundness in reduced-fat food, Biospringer offers a range of yeast extract that show real benefits, in terms of flavor and creaminess improvement.Yeast extract compensates for the reduced sensations and lost flavors, in various foods: dairy products, sweet products, sauces & dressings and more.

Springer® 4000 range provides body and richness to a 30% low-fat granola, and maintains the freshness and creaminess of a low-fat cream cheese


With the support of the Biospringer Culinary Center, reduce by 30% the fat content using Biospringer yeast-based ingredients, while maintaining appetizing organoleptic profiles.

fat reduction

Salt reduction,
an ongoing challenge

Salt reduction is one of the top 10 healthy trends in foods. The World Health Organization (WHO) Member states have agreed to reduce by 30% the global salt intake, by 2025. Processed foods being an important source of salt, food manufacturers continue to be strongly encouraged to reformulate low-sodium products. Reducing salt without compromising the taste is a challenge.

How yeast extracts contribute
to salt reduction

Biospringer, expert in taste, offers you Yeast extracts ranges with many taste properties to support the development of salt-reduced and flavorful food and beverage.


  • Springer® 2000 range, for instance, naturally rich in nucleotides, provides an intense Umami taste and a long-lasting effect, intensifying other tastes and flavors.


Biospringer supports you with its culinary expertise:  the culinary centers, expert in product formulation and yeast extracts, will help you reduce salt up to 30%, in a great diversity of foods and beverages: in soups & broth, sauces & dressings, snacks & seasonings and more.

salt reduction

Sugar Reduction,
an urgent matter

The increase of overweight and obesity has raised awareness about the dangers of sugar among policy makers and consumers worldwide. However, consumers are used to sweetness. Food manufactures have a great challenge to overcome: deliver sweetness while reducing the sugar content. Food manufacturers must rethink their recipes to deliver a satisfying taste when reducing sugar in foods and beverage.

Yeast extract,
a valuable ingredient in sugar reduction

Thanks to its expertise in food formulation and Yeast extract, Biospringer Culinary centers, support you in the development of reduced-sugar foods, up to 30 %, without compromise on taste.

Biospringer ranges offer various benefits that intensify sweetness or allow sugar reduction by bringing specific flavor notes.

Yeast extract contributes to sugar reduction in many food applications such as sauces & dressings, dairy products, sweet products and more.

  • Springer® 2000 range will bring a long-lasting and roundness sensation, while Springer® Standard will intensify the sweetness allowing a sugar reduction of 20% in tomato sauce.
  • In chocolate cookies, Springarom® range brings specific cacao and roasted flavors notes, leading to a sugar reduction of 30%.


With the help of Biospringer ingredients, the Biospringer culinary centers support you in finding the right combination of ingredients that will deliver a sweetness sensation and bring taste specificity for a well-balanced product formula.

sugar reduction

The rise of clean label
in consumer’s expectations

Today, consumers are more and more health-conscious and environment friendly: they are increasingly inquisitive about the natural origintraceability, and nutritional or sustainability impact of the food they buy and eat.

The expectation for transparency and simplicity explains the significant growth of the “free-from” claim.


→ 74% of US consumers want more transparency in food and drink ingredients,
→ 53% of Chinese people pay attention to additives and preservatives in food and drink labels
1/3 of Europeans are avoiding the the word “artificial” on a packaging.


This strong requirement for naturality and clarity is guiding this clean label and clear label trends, slowly becoming the industry standard.

Clean Label, moving beyond the ingredient list

organic yeast

Clean label is defined as a clear, understandable declaration for the consumer. Therefore, a product is considered as clean label when made of recognizable ingredients, without artificial additives. “Less is more” summarizes quite clearly the clean label concept.


However, understanding the ingredient list is not enough anymore.


Clean Label is evolving to Clear Label.


Customers expect more transparency on the origin and on the process, to be able to trust what they eat. Customers want to understand the impact that the product will have on their health but also on the environment.

Biospringer’s yeast extract, a clean label ingredient

Natural flavor ingredients like yeast extracts are great tools when food manufacturers seek to adopt a clean label product positioning.


Yeast extract is made out of yeast which is an ingredient that has been used for centuries by all civilizations to bake or to make wine. Produced by yeast fermentation, yeast extracts are natural flavor ingredients and are used in a large spectrum of food applications.


The natural origin of yeast extracts sets Biospringer solutions perfectly in line with the clean label trend. Its properties improve the overall taste of foods, and it is also an efficient ally to balance and preserve taste when reducing other components of a recipe such as salt, sugar or other undesirable ingredients.

on the rise worldwide

The organic market is growing incredibly fast: it has increased six fold since 1999 to reach $87,3Mds in 2015 and nearly 9 out of 10 of global consumption of organic products is in North America and Europe.


Organic has a positive image in the consumer’s mind: indeed, 33% of consumers worldwide rate the organic attribute as an important criterion in purchasing decisions. This growth is explained by an increasing demand for naturalness and transparency. Consumers want to understand what ends up in their plate.


To meet consumers expectations, food industrials have already started to adapt their production processes and ingredient sourcing to develop the offer of organic products. Organic certifications are qualified independently by authorized organizations following a strict regulation.

Biospringer addressing the organic market
with Springer® Organic

In order to meet this urge for organic products, Biospringer assists its customers to create clean and simple flavor solutions for their organic food applications by offering dedicated solutions with its natural organic flavor ingredient range.


Our organic ingredient line has been developed in accordance with the specifications of the European regulation: ECOCERT – FR-BIO-0, and American regulation: NOP. Biospringer meets the highest standards for organic processed foods.

Biospringer Organic range for
extensive application possibilities

organic yeast

From soups and stocks, to snacks and seasonings, also suited for vegetarian or vegan products and more, the performance of Biospringer’ Organic solutions benefits a wide range of organic food applications.

Springer® Organic is the line of organic yeast extracts used as base-notes. With its savory profile, it develops a long-lasting flavor that improves body and mouthfeel in a wide variety of food applications.

Springaline® Organic is a line of inactive dried yeasts. They are perfect flavor carriers for seasonings.

Biospringer organic yeast solutions also are:

  • Natural origin
  • Halal
  • Kosher
  • GMO-free
  • Animal-free
  • Allergen-free


Label declarations: organic yeast extract or organic dried yeast (According to EU regulation 1334/2008/EC)

Vegan and Vegetarian diets,
becoming mainstream

Due to an increasing concern for health, environment and ethical topics, consumers have found a way to address these concerns in one place: by changing their diets. Nearly 64% (Nielsen Global Ingredients and Dining Out Trends – August 2016) of the world population follow a diet that limits or bans the consumption of specific ingredients and types of foods.

Meat and animal-based products are not an exception. More and more, consumers lower or eliminate their consumption in place of vegetables, fruits and plant-based proteins, embracing Vegetarian,Vegan or Flexitarian diets. 14% of consumers worldwide would be Vegetarian, and 6% Vegan.

What does this alternative diet imply?  “Vegetarian”, “vegan” “flexitarian” deserve a clear definition:

  • The Vegetarian diet excludes meat and fish
  • The Vegan diet excludes any food of animal origin
  • The Flexitarian diet involves a drastic decrease of meat and fish consumption, only eaten on rare occasions

For tasteful Vegan and vegetarian products, use Yeast Extract

vegan and vegetarian

These new eating habits provide interesting innovation opportunities for the food industry. The challenge then becomes developing flavorful vegetarian or vegan products and fulfilling nutritional needs. Ingenuity in formulation and innovative ingredients are needed to develop interesting flavors with meaty, veggie and cheese profiles in meat analogues.


Yeast extract is a natural flavor ingredient and comes from a natural source- fresh yeast. It is an animal-free ingredient that fits the vegan and vegetarian diet guidelines. Its rich blend of natural components offers a great variety of notes, from meaty to vegetable, or cheesy notes, allowing to diversify and improve vegan and vegetarian food taste profiles. 

Biospringer Culinary Center’s expertise and experience in building taste will support you in developing rich and delicious vegetarian and vegan products.

Biospringer, contributes to vegan and vegetarian innovation

Biospringer offers a wide range of solutions to design better-for-you and flavorful vegan and vegetarian products:


  • Springer® standard, a yeast extract range, delivers body and subtle savory tastes which makes it a valuable ingredient to be used as a rich flavor base


  • Springer® 2000, another yeast extract range, contains a naturally high level of nucleotides, and as a result a strong umami taste. The Umami will intensify the sensory profile and highlight other tastes and flavors of the recipe.


  • Springarom®, a range of yeast based flavors, provide specific notes, including meat profiles such as chicken, beef, grilled or smoked meat. Springarom®  range also includes a cheese profile.    For Dairy free applications, our Springarom® Cheese will bring delicate Emmental or Parmesan notes to vegan cheese flavored products.


  • Springaline®, is a line of inactive dried yeasts and is a vegetarian & vegan source of proteins.

New food trends,
new taste challenges

Food product formulation requires the use of functional ingredients. A large number of reformulations are driven by consumers’ food trends looking for healthier and more sustainable but still flavorful foods.

Low-sugar, plant-based or Vegetarian diets are examples of challenging trends for food manufacturers. These trends involve the reduction or replacement of some key ingredients like sugar or animal proteins.

To compensate the impact on taste or texture, food manufacturers adapt and innovate by using alternative solutions such as sweeteners or plant proteins. The alternative ingredients can bring unwanted off-notes that need to be masked to develop flavorful products.

Taste properties of yeast extract make it a valuable natural origin ingredient to mask undesirable notes.

Two paths to mask off-notes

Off-note masking requires a strong know-how in formulation, an expertise mastered by the Biospringer Culinary Center. Indeed, off-note masking solutions can differ based on the nature of the off-note and the finished product. There are two types of masking, that can be combined for more efficiency:


  • Functional masking prevents the detection of unwanted notes. The effect is driven by the addition of an ingredient that will either intensify an already present flavor or prevent the identification of the molecule responsible for the off-note.


  • Aromatic masking consists in covering the unpleasant note with a new aromatic component that will modify the global taste profile and making it more pleasant.
off-notes masking

Masking off-notes with
Biospringer Yeast-based solutions

off-note masking

By combining their ingredient expertise and product formulation, Biospringer offers cost-efficient and adapted yeast extract-based solutions to mask unpleasant off-notes:


  • Springer® 2000 yeast extract masks unpleasant and bitter notes due to its natural nuclotides that bring Umami.
  • Springalys® and Springarom®, yeast based flavors ranges, will mask off-notes by bringing subtle base notes


Biospringer Culinary Center provides efficient solutions, to answer your specific needs. Through their wide taste properties, our products perform well, masking off-notes, in various food and beverage applications such as vegan and vegetarian products, sweet products or processed meats.


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