Snacks will get an umami punch – and tick a number of consumer boxes – from the addition of yeast extract

The STA is a communications project supported by the European Association for Specialty Yeast Products (EURASYP) to strengthen the ‎awareness of yeast products and provide US food industry professionals with information about yeast extract as a food ingredient.

Yeast is a natural ingredient, occurring in nature for millions of years, however, the discovery of developing yeast extract from the common household ingredient and using it as an ingredient only began in 1950. It did not take long for its rich and natural flavours to catch the attention of product developers, however, 70 years later it is still widely unknown.

According to the STA, yeast extract is perfectly aligned with current consumer trends. It’s a versatile ingredient that can improve, intensify and add a depth of flavour to both savoury and sweet snacks, while also naturally adding to the highly sought after sensory properties.

‎There are many benefits to formulating with yeast extracts, as they naturally add to the taste and sensory properties of snacks, both savoury and sweet.

• Sodium reduction

Coronavirus has made consumers increasingly aware of how dietary habits can affect overall health and are therefore seeking out healthier products. Yeast extract functions similar to that of using a spice, providing an alternative solution that can add rich flavour while lowering the salt content.

• Clean label

Yeast extract – which is produced through the autolysis of either baker’s, brewer’s or Torula yeast – is a very transparent ingredient compared to natural flavours, something consumers keep in mind when looking for clean label products.

• Known and trusted

For consumers looking for nutrition labels with easy to recognise ingredients, baker’s yeast extract offers producers with an option that resonates, as many are familiar with baker’s yeast as a common pantry staple and baked goods ingredient.

• Plant-based

As an animal-free ingredient, it will help producers expand their vegetarian or vegan-friendly offerings. As sustainability remains top-of-mind for consumers, vegans, vegetarians and flexitarians alike are seeking out more plant-based foods to decrease their environmental impact.

• Nutrition profile

Yeast extract serves as a healthy source of protein, vitamin B and reduces the need for salt in order to obtain an umami flavour not unlike a meat bouillon.

• Depth of flavour

Yeast extract can be purchased in the three forms – liquid, paste or powder – and adds another dimension to flavour in snacks. Depending on the particular yeast extract as well as its use and interaction with other ingredients, the umami flavour it provides might vary from buttery to roasted, grilled, cheesy or fatty.