Yeast Extract Powder is a natural umami booster derived from Saccharomyces Cerevisiae, processed into a spray-dried powder for easy application. It delivers rich savoury notes, enhances taste, and supports clean-label formulations without MSG.
Applications
Snacks
Soups
Sauces
Plant-Based Foods
Processed Meats
Savoury Baked Products
Quality Assurance
Premium Raw Materials with Full Traceability
Rigorous Quality Assurance Throughout Processing
BRC and HACCP Certification
Group Facilities for ETO, Pesticides, 3-MCPD, L.A.B Testing
On-Site Protein Analysis and Moisture Regulation
Certifications
FAQ
What is yeast extract, and how does it enhance flavour?
Yeast extract is an umami booster made from breaking down yeast cells, often called Saccharomyces Cerevisiae. It is made this way to release compounds like amino acids and nucleotides, including glutamic acid. The extract enhances the rich, savoury, umami taste, boosts mouthfeel, reduces the need for salt, and masks bitterness in food products.
What are flavoured HVP and enzymatic HVP (e-HVP)?
Flavoured HVP/Acid-Hydrolysed HVP (aHVP) is a flavour substitute for Msg traditional method of intense chemical processing to break down proteins. Enzymatic HVP (e-HVP) is a newer, more ‘natural’ method that uses enzymes rather than acids to break down proteins, aiming for cleaner labels.
How do these ingredients differ from standard HVP?
They differ in production method, salt content, colour, and flavour profile. The umami booster HVP is produced using enzymatic hydrolysis, has low salt content, and has a mild savoury flavour. The standard HVP is produced using acid hydrolysis, has high salt content, and a strong savoury and sometimes harsh or artificial flavour with an acid aroma.
Can yeast extract and e-HVP be used in vegetarian recipes?
Yes, yeast extract and e-HVP are suitable for vegetarian and vegan recipes. This Msg replacement gives an umami or meaty flavour to plant-based dishes, sauces, soups, and snacks. They are sourced and processed without animal-derived inputs.
What savoury profiles do yeast extract and flavoured HVP offer?
These substitutes for Msg in food offer umami, meat-like, and brothy profiles. The yeast extract gives a clean or complex, rounded flavour, while HVP offers a more direct, robust, or sometimes roasted profile.