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  • A Tasty Ingredient
    • A rich and natural flavor
    • Cooking with yeast extract
  • About Yeast Extract
    • Yeast extract at a glance
    • Umami – the fifth taste
    • How is yeast extract produced?
    • Expert voices
    • For professionals
  • Blog
  • FAQs
  • EURaSYP
  • A Tasty Ingredient
    • A rich and natural flavor
    • Cooking with yeast extract
  • About Yeast Extract
    • Yeast extract at a glance
    • Umami – the fifth taste
    • How is yeast extract produced?
    • Expert voices
    • For professionals
  • Blog
  • FAQs
  • EURaSYP
  • A Tasty Ingredient
    • A rich and natural flavor
    • Cooking with yeast extract
  • About Yeast Extract
    • Yeast extract at a glance
    • Umami – the fifth taste
    • How is yeast extract produced?
    • Expert voices
    • For professionals
  • Blog
  • FAQs
  • EURaSYP
  • Expert interview with Prof. Wes Schilling on the topic of protein transition

    Expert interview with Prof. Wes Schilling on the topic of protein transition

Expert interview with Prof. Wes Schilling on the topic of protein transition

eurasyp-english2022-10-31T13:59:13+01:00October 31st, 2022|Categories: Allgemein, Eurasyp, Interview|

Wes Schilling is Professor for Food Science at the Mississippi State University and answers our question on the topic [...]

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  • Interview with Ricky Saward

    Interview with Ricky Saward

Interview with Ricky Saward

eurasyp-english2022-06-30T19:44:13+02:00June 16th, 2022|Categories: Allgemein, Cooking with yeast extract, Interview, Yeast extract|

Ricky Saward is the world's first starred vegan chef. Born in 1989, Ricky has been cooking for the only [...]

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  • Interview with head chef Anders Johst

    Interview with head chef Anders Johst

Interview with head chef Anders Johst

eurasyp-english2021-11-15T14:31:57+01:00November 15th, 2021|Categories: Cooking with yeast extract, Interview, Yeast extract|

Anders Johst is head chef at Villa Vest in Lonstrup, North Jutland, in Denmark. During his training, he learned [...]

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  • Expert interview with Prof. Dr. Bordewick-Dell on the topic of proteins

    Expert interview with Prof. Dr. Bordewick-Dell on the topic of proteins

Expert interview with Prof. Dr. Bordewick-Dell on the topic of proteins

eurasyp-english2021-11-08T12:42:47+01:00September 23rd, 2021|Categories: Allgemein, Eurasyp, Interview|

Prof. Dr. Ursula Bordewick-Dell from the Department of Ecotrophology at Münster University of Applied Sciences answers our questions on [...]

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  • A Picture of a japanese soup
    Interview with Professor Toshihide Nishimura about the umami taste

    Interview with Professor Toshihide Nishimura about the umami taste

Interview with Professor Toshihide Nishimura about the umami taste

eurasyp-english2020-11-18T11:27:26+01:00August 11th, 2020|Categories: Allgemein, Interview, Yeast extract|Tags: Umami, Yeast Extract|

Yeast extract is popular primarily because of its hearty umami taste; the fifth taste besides sweet, sour, salty and [...]

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  • Expert interview with Godfrey Schmidt: The history and use of fermentation

    Expert interview with Godfrey Schmidt: The history and use of fermentation

Expert interview with Godfrey Schmidt: The history and use of fermentation

eurasyp-english2020-07-15T16:21:46+02:00July 15th, 2020|Categories: Interview, Yeast extract|Tags: Fermentation, production|

Godfrey Schmidt has a PhD in biochemistry and works in the field of taste innovation. As an expert in [...]

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  • Picture of Siegfrid Kröpfl
    Five questions for Siegfried Kröpfl

    Five questions for Siegfried Kröpfl

Five questions for Siegfried Kröpfl

eurasyp-english2020-07-15T17:12:06+02:00May 27th, 2020|Categories: Cooking with yeast extract, Interview, Yeast extract|

Siegfried Kröpfl is Austria’s only vegan gourmet chef, teacher and restaurant consultant focussing on vegan cuisine. He works together [...]

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A Tasty Ingredient

A rich and natural flavor
Cooking with yeast extract

About Yeast extract

Yeast extract at a glance
Umami – the fifth taste
How yeast extract is produced
Expert voices
For professionals

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