- Food
- - Acid toners
- - Beef flavour ingredients
- - Cheese flavour ingredients
- - Dairy flavour ingredients
- - Grill/smoke flavour ingredients
- - Ham/pork/bacon flavour ingredients
- - High-nucleotide yeast extracts
- - Hot and spicy flavour ingredients
- - HVP replacer
- - Meat stock flavour ingredients
- - MSG replacers
- - Poultry flavour ingredients
- - Roasted flavour ingredients
- - Salt replacers
- - Savoury flavour ingredients
- - Inactive yeast
- - Autolysed yeast
- - Vegetable flavour ingredients
- - Vinegar powders
- - Sweeteners
- - Specialty flavour powders
- Biotechnology
- Health
- Specialties
Yeast extracts are efficient and natural flavour enhancers. They can easily replace MSG in savoury applications. A variety of products are at your disposal.
Ohly® FLAV-R-OUND LS is a low salt yeast extract with a high natural 5´- nucleotide content and good umami properties. Ohly® FLAV-R-OUND LS is a direct alternative to MSG typically used at low dosage levels.
Ohly® FLAV-R-OUND 12 is a standard yeast extract with a high natural 5´- nucleotide content. It increases the overall flavour impact of a food and is easily incorporated into both dry and fluid systems.
Ohly® FLAV-R-OUND 38 is a standard yeast extract with a high natural 5´- nucleotide content. It increases the overall flavour impact of savoury food systems and is easily incorporated into both dry and fluid systems.
Ohly® FLAV-R-MAX is a special bakers´ yeast extract with a high natural 5´- nucleotide content. Its properties ensure highly efficient umami and flavour improving effects. In savoury food systems low dosage levels are required compared to MSG.
Provesta® 113 builds on the properties of yeast extract to provide functional attributes associated with MSG.
Provesta® 116 is a clean label flavour ingredient which builds on the properties of yeast extract and mimics the effects of monosodium glutamate.
Provesta® 118 builds on the properties of yeast extract and provides flavour enhancing functions similar to MSG.
Provesta® 120 is designed for the replacement of monosodium glutamate in batters. An autolysed yeast.