*according to ISO TS19657
As consumers consider 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 expectations by providing specific flavor notes, increasing the overall richness of a food application and maintaining an appetizing taste while reducing the level of certain ingredients such as sugar or salt.
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 data, helping us to characterize tastes and flavors of the foods 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-known and have been described for centuries. Umami taste was 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 basic taste in the 1980’s. Umami literally translates “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 attributes of slow cooking or home-made cuisine. “Richness”, “mouth fullness” and “smoothness” are commonly used to describe the kokumi sensation.
Taste and flavors are complex to describe and require specific expertise to improve. Experts have divided taste into three building blocks:
Umami and kokumi bring out all the other flavors and highlight the overall profile.
Due to its natural complex composition, yeast extract is a great tool to build complete taste profiles, by bringing out flavor notes. It is also used to reduce and remove specific ingredients for clean label or nutritional purposes.
Our culinary and sensory experts are dedicated to help solve your needs and select the right ingredients and dosages, guided by their strong understanding of taste improvement.
Our wide range of yeast-based solutions will allow you to:
Lipids are essential components of a living cell. However, a high fat intake can lead to obesity and increase the risk 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. The reduction of fat can result in a loss of taste and texture.
To bring back a long-lasting roundness sensation in reduced-fat food, Biospringer offers a range of yeast extracts that show real benefits, in terms of flavor and creaminess improvement. Yeast extract compensates for the reduced flavor sensations 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.
The Biospringer Culinary Center has demonstrated a reduction of fat by 30% using Biospringer yeast-based ingredients while maintaining appetizing organoleptic profiles.
Salt reduction is one of the top 10 trends in healthy foods. The World Health Organization (WHO) Member states have agreed to reduce the global salt intake by 30%, before 2025. Food manufacturers are strongly encouraged to lower the sodium content of processed foods, which are high in salt. The reduction of salt without compromising the taste is a challenge.
Biospringer’s expertise offers yeast extract ranges with many taste properties to support the development of reduced sodium food and beverage products.
Biospringer Culinary Center’s expertise in product formulation and yeast extracts will help you reduce salt up to 30% in a variety of foods and beverages: soups & broth, sauces & dressings, snacks & seasonings and more.
The increase of excess weight and obesity has raised awareness among policy makers and consumers worldwide about the dangers of sugar. However, consumers are accustomed to sweetness. Food manufacturers have a great challenge to overcome: delivering sweetness while reducing the sugar content. Food manufacturers must rethink their formulas to deliver a satisfying taste while reducing sugar in foods and beverages.
Biospringer’s Culinary Center’s expertise in food formulation and yeast extracts can support the development of reduced-sugar foods, up to 30 %, without compromising on taste.
Biospringer ranges offer various benefits that intensify sweetness or allow sugar reduction by bringing specific flavor notes.
The Biospringer Culinary Centers can help you find the right combination of ingredients that will deliver a sweetness sensation and bring taste specificity for a well-balanced product.
Today, consumers are more and more health-conscious and environment friendly: they are increasingly inquisitive about the natural origin, traceability, 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
→ 33% of Europeans are avoiding the word “artificial” on a packaging.
This strong requirement for naturality and clarity is guiding the clean label and clear label trends, slowly becoming the industry standard.
Clean label is defined as a clear, understandable declaration for the consumer. Therefore, a product is considered as clean label when it consists of recognizable ingredients, without artificial additives. “Less is more” quite clearly summarizes 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 trust what they eat. Customers want to understand the impact the product will have on their health and the environment.
Natural flavor ingredients like yeast extracts are great tools when food manufacturers seek clean label product positioning.
Yeast extract is made of yeast, 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 puts Biospringer solutions perfectly in line with the clean label trend. Its properties improve the overall taste of foods, and efficiently balance taste when reducing other components of a recipe such as salt, sugar, and other undesirable ingredients.
The organic market is growing incredibly fast: it has increased six-fold since 1999 to reach $87,3Mds USD 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: 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 on their plate.
To meet consumers expectations, food companies have already started to adapt their production processes and ingredient sourcing for organic products. Organic certifications are independently qualified by authorized organizations following a strict regulation.
In order to meet this demand for organic products, Biospringer assists its customers in creating 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.
From soups and stocks, to snacks and seasonings, the performance of Biospringer’ Organic solutions benefit a wide range of organic food applications and is suited for vegetarian and vegan products.
Springer® Organic is our range for organic yeast extracts for use as base-notes. The savory profile 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:
Label declarations: organic yeast extract or organic dried yeast (According to EU regulation 1334/2008/EC)
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. Consumers are lowering or eliminating their consumption of meat in place of vegetables, fruits and plant-based proteins while embracing Vegetarian, Vegan or Flexitarian diets. 14% of consumers worldwide identify as Vegetarian, and 6% as Vegan.
What does this alternative diet imply? “Vegetarian”, “vegan” and “flexitarian” deserve a clear definition:
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 offers a wide range of solutions to design better-for-you and flavorful vegan and vegetarian products:
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, yet 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 key ingredients like sugar or animal proteins.
To compensate for 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.
Off-note masking requires a strong expertise in formulation mastered by the Biospringer Culinary Center. 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:
By combining their ingredient expertise and product formulation, Biospringer offers cost-efficient and customized yeast extract-based solutions to mask unpleasant off-notes:
Biospringer Culinary Center provides efficient solutions to answer your specific needs. Due to their unique taste properties, our products mask off-notes in various food and beverage applications such as vegan and vegetarian products, sweet products or processed meats.