Mew yeast extract cuts carbon but keeps taste

摘要

DSM Food Specialties published a report in July confirming that savoury food producers can reduce the carbon dioxide footprint of the yeast extracts they use by 81%. The calculations are based on replacing the use of low-salt basic yeast extracts in savoury products such as soups, ready meals, cured meats, sauces and dressings with the more concentrated alternative, Multirome LS, which requires less sugar and energy to produce. For Multirome LS, DSM has used its enzyme technology generating 30% more taste components than basic yeast extracts despite using the same amount of raw materials. This enables the savoury market to use two thirds less yeast extract.