Yeast for
flavour enhancement
The term “food yeast” refers to inactive yeasts used for their taste and their nutritive values. Yeast can improve taste thanks to the flavour intensifiers, aromatic agents and minerals which comprise it.
Yeast is also used to improve the texture of products lacking fat, and to reduce acidity and bitterness.
Additionally, these yeasts make it possible to replicate a wealth of tastes including meat or cheese for example.
“Flavour enhancers” make it possible to reduce the quantity of salt used in food products and ready cooked meals. These yeast varieties are often used in stocks, soups, sauces or ready cooked meals.
Yeast is also used to improve the texture of products lacking fat, and to reduce acidity and bitterness.
Additionally, these yeasts make it possible to replicate a wealth of tastes including meat or cheese for example.
“Flavour enhancers” make it possible to reduce the quantity of salt used in food products and ready cooked meals. These yeast varieties are often used in stocks, soups, sauces or ready cooked meals.
When we talk about yeast, people often think of the bakery world. However, by carefully selecting strains and developing multiplication techniques, yeast can be used for many other applications and in a wide range of activities such as the food industry, flavourings, pharmaceuticals and animal health, etc.
