Global producer of naturally-sourced yeast extracts, Biospringer, a business unit of Lesaffre, continues expanding and investing in its Strasbourg site.
Cooking with Yeast Extract
The taste of yeast extract is perfectly suited for all cuisines and cooking, from meats to vegetarian dishes.
Chefs of all levels use ingredients like herbs, spices and vinegar to bring out the flavors in their dishes. For dishes like soups, stews, meats and sauces, cooking with yeast extract often gives a delicious, savory flavor.
Yeast extract is natural, and as its name implies, is derived from the same yeast strains used in the production of bread, beer and wine. It is produced without the use of synthetic or artificial ingredients so it’s a very wholesome and rich in vitamins and proteins.
Yeast extract is often mistaken for monosodium glutamate (MSG), a flavor enhancer that is chemically derived. Although yeast extract contains glutamate, a naturally occurring amino acid, it contains less than 5% of glutamate – less than what is found in Parmesan cheese or a tomato.
Natural yeast extracts is found in food products labeled as either yeast extracts or baker’s yeast extract.