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Professional forum of the Munster University of Applied Sciences: “Glutamate – really just a question of taste?” on May 5th, 2012

eurasyp-english2020-06-03T17:11:13+02:00August 10th, 2012|Categories: Eurasyp|Tags: Eurasyp, Symposium|

The key topic of the first issue of the EURASYP Newsletter is the professional forum “Glutamate – really just a [...]

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‘Umami’ – food products need to taste good

eurasyp-english2020-06-03T17:11:49+02:00July 6th, 2012|Categories: Eurasyp, Yeast extract|Tags: Eurasyp, Symposium|

Whether fish or soy sauce, bouillon cubes or 'Maggi' – across the borders, they spice up food. A savoury taste [...]

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Yeast extract – its natural amino acid profile creates that special taste

eurasyp-english2020-06-03T17:11:57+02:00June 7th, 2012|Categories: Eurasyp, Yeast extract|Tags: Eurasyp, Symposium|

Yeast extract was often mentioned in connection with glutamate during the recent public discussions on labelling and transparency. Participants at [...]

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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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