Umami, a taste that has been recognized as one of the delicious „secrets“ of Japanese cuisine has now been embraced by chefs and foodies in the western world. The Umami taste was already present in the western cuisine for example in foodstuffs such as broths, Spaghetti Bolognese and tomato ketchup. The umami taste of yeast extract is traditionally exploited in a spread such as Marmite and favoured by many people.
Combining ingredients and influencing taste is what cooking is all about. Yeast extract not only adds taste, but also brings out and balances flavours in products, just like herbs and spices do. Dishes such as Spaghetti Bolognese and Lasagne are equally popular for their unique taste – this umami taste can be provided when the ingredient yeast extract is added to foods.
Just as we sprinkle a little grated Parmesan to round off the taste of a pasta dish, yeast extract is used to season sauces, bouillons, soups, ready meals or savoury snacks. That is why today, yeast extract is a very popular and useful ingredient in food production. Read more