Yeast extracts are used as flavoring agents in many products such as soups, gravies, snack foods, and meat products.
Assuring the good taste
Yeast extracts are rich in amino acids, nucleotides, peptides, vitamins, and flavor compounds.
Enzymes do the difference
Use of exogenous enzymes in a traditional yeast extract production compared to the traditional production process offers increased yield, improved flavor and taste, reduced production time and hereby increased production capacity.