Savory Ingredients

Yeast extracts, autolyzed and inactive yeast are ingredients that can help impart beneficial characteristics to plant-based meat, fish, poultry and cheese applications.

Add them in your preparation to:

  • Impart umami and overall taste.
  • Reinforce notes as beef, meat, chicken, cheese, grilled, smoked.
  • Provide longer-lasting flavor perception, while helping with sodium reduction.
  • Contribute to the texture and rheology of the preparation.
  • Contribute to the color of the preparation (from light yellow to dark roasted notes)
  • Enrich the nutritional profile of your preparation with a natural source of protein, fiber, minerals, and vitamins.

Ask us to guide you to the most suitable yeast ingredient to use in the plant-based applications. You can contact us using the form or sending an email to

“Non dairy” rich ice cream

Engevita® Bland contributes to adding richness to the texture and taste of this vegan ice cream by providing perception of dairy notes, balancing its sweet profile. The inactive yeast also brings appeal by adding a little tint to the ice cream.

“Veganaise” egg-free mayonnaise

Yeast extracts are useful to improve the taste profile of sauces. For example, in this simple preparation, High-Lyfe™ 530 A helps to round the flavor with enhancing salt perception and intensity, while reducing excess acidity.

Almond based cheese alternative

Engevita® Bland Flakes and Whole-LyfeTM 933 A  will contribute to the overall dairy and cheesy profile of this vegan alternative to dairy products.

Organic Mac’n’veg-cheese

In this organic recipe Bio-Engevita® provides readily, dependable, natural fiber source and high quality protein, easily assimilated. Furthermore it will provide a delicate nutty and cheesy note to the sauce, while enhancing the mouthfeel releasing creaminess and flavor richness.

Bio-Engevita® Nutritional yeast is available in powder or in flake form. Bio-Engevita® is organic certified and produced in accordance with EU regulation for manufacturing organic yeast (equivalent to USDA NOP as of June 2012)

Plant-based “Bolognese” style sauce

The combination of yeast extracts and inactive yeast gives just the right taste and juiciness to this plant-based alternative ragout sauce.

In this recipe, Toravita™ 000 helps to bind the flavors as well as providing texture enhancement by retaining water syneresis. The torula yeast reveals the flavors of the tomato by supporting with low sodium, natural amino acids. Dark yeast extract Savor-Lyfe BEC participates in this synergistic effect by bringing a juicy and meaty flavor note to the sauce.

Polpettine, plant-based “no meat” balls

For this meat plant-based application, we worked both with inactive yeast and yeast extract flavor. Toravita™ 033 aids the texture by creating a strong bonding among ingredients contained in this recipe. This results in helping the forming of the balls and therefore enhancing chewiness and resistance creating better bite satisfaction. Additional to contributing to the colour, Savor-Lyfe® BEC yeast extract plays a role in the color and flavor, giving a meaty feel to this dish.