Yeast extract is derived from yeast, a unicellular microorganism widely known for its use in
food production and fermentation processes. The extract is the intracellular content of yeast
—the soluble fraction, where essential nutrients and bioactive compounds are concentrated
—making it a valuable addition for flavor enhancement and nutritional enrichment in foods
and beverages. Yeast extract is naturally sourced, contains no animal products, and helps
build flavor in a wide range of applications, providing a mouthwatering sensation, a touch of
savory taste, umami impact, and natural flavor enhancement. It naturally contains proteins,
free amino acids, carbohydrates, vitamins, and minerals.

Yeast extract is the intracellular content of yeast, the soluble part. It is obtained from fresh
yeast through a process involving fermentation, heating (which breaks the cell wall),
centrifugation, and drying. Yeast extract consists of proteins, amino acids, carbohydrates,
vitamins, and minerals from the inside of the yeast cell, without the surrounding cell wall.
Nutritional yeast is the whole, dried yeast with the cell wall and intracellular content
preserved. It is rich in proteins, vitamins, and other essential nutrients. Widely used as a
nutritional supplement for humans, a functional vehicle in the food industry, and an
alternative protein source in animal nutrition.

Yeast extract is obtained from fresh yeast through a process that involves fermentation in a sugar-rich medium, heating (which breaks the cell wall), centrifugation (which separates the cell wall from the intracellular contents, the extract), and drying (which converts the
yeast into a powder).

•  Sodium reduction: Yeast extracts have a spice-like effect thanks to their aromatic
  and characteristic flavor, allowing for reduced total salt content in recipes and
  providing healthier solutions.
• Nutritional enrichment: Source of B-complex vitamins, proteins, and essential
  minerals, adding nutritional value.
• Flavor enhancement: Its natural umami flavor intensifies the taste of foods
  without artificial additives.
• Versatility: Can be incorporated into various formulations, such as broths, sauces,
  soups, snacks, and even sweet applications.

Yes. Besides enhancing the flavor of animal protein dishes, yeast extract is perfect for
preparing vegetarian and vegan dishes, as it contains no animal ingredients. Its
characteristic flavor adds meaty notes to plant-based applications, making it ideal for those
who wish to reduce meat consumption while maintaining strong flavor in their dishes.

Thanks to its aromatic and characteristic flavor, yeast extract adds a delicious, savory touch
to foods, compensating for the reduction of salt in preparations and formulations.

Yes. Some types of yeast extracts have a more toasted flavor profile, contributing sweet
notes like chocolate, caramel, and coffee, also compensating for the lack of sweetness in
specific sugar-reduced formulations.

Yes, yeast extract is a natural ingredient produced by yeast fermentation using a sugar-rich
source (molasses). This natural fermentation process has been used in food and beverage
production, such as bread and wine, for thousands of years.

Umami is a Japanese term meaning “savory taste” or “delicious taste.” It is known as the fifth
basic taste, along with sweet, sour, bitter, and salty. The umami flavor stands out for
providing a unique mouthwatering sensation, spreading across the tongue and lasting
longer than other flavors. Composed mainly of amino acids and peptides, it is found in
traditional foods such as soy sauce, tomato, mushrooms, and cheese.