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.
“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 985 A will contribute to the overall dairy and cheesy profile of this vegan alternative to dairy products.
Lakes States® Type B Torula yeast is an excellent water binder and can help in recipes to substitute eggs. See as an example the egg-less version of these flavorsome falafels! Additionally, its unique flavor profile adds intensity to the spices mix.
Fat-Reduced egg-less mayonnaise
Engevita® Bland powder can be successfully used in substitution of eggs to produce an egg-free (vegan) and fat-reduced mayonnaise style sauce. The appearance, the texture and the flavor of mayonnaise are optimized thanks to the nutritional yeast ingredient.
Jackfruit tacos filling
Yeast extracts like High-LyfeTM 566 A are a very good way to balance existing flavors and reduce the added salt. Try this flavorful filling for a plant-based snack!
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.
Both yeast extracts and inactive yeast can play a role in creating delicious plant-based burgers.
As an example, Lake States® Type B can act as an off-flavor masking agent, as well as a texturizer for your favorite meat analog. It also contributes to a silkier mouthfeel and meatiness of the flavor. The yeast extract Savor-Lyfe™ BEC adds beefy roasted notes from an animal-free origin, making the patty more flavorful.
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.