Yeast extract is a versatile food ingredient derived from the same fresh yeast used for breadmaking and beer production. The staple ingredient has been used by chefs for more than half a century as a savory seasoning in many foods including soups, meats, crackers, snack foods, and ready-to-eat meals like macaroni and cheese. Known for its rich, “umami” flavor – which means savory in Japanese – yeast extract is a versatile and welcome flavoring in vegetarian dishes, since it contains no ingredients from animal origin.

Yeast extract is a natural ingredient composed of a variety of amino acids, carbohydrates, vitamins, minerals, and high-quality proteins. It is a rich and healthy source of natural components just like its basic form, fresh yeast. And since yeast extract is not made up of any animal ingredients, it’s especially well-suited for use in vegetarian dishes.

In the U.S., yeast extract isn’t generally sold as a stand-alone ingredient, like in the UK or Australia. When it is found in specialty stores, yeast extract is usually packaged as a spread in products like Marmite and Vegemite. Typically, food producers and restaurants use very small amounts of yeast extract to add savory flavor to prepared foods.

In the U.S., yeast extract isn’t generally sold as a stand-alone ingredient, like in the UK or Australia. When it is found in specialty stores, yeast extract is usually packaged as a spread in products like Marmite and Vegemite. Typically, food producers and restaurants use very small amounts of yeast extract to add savory flavor to prepared foods.

Absolutely not. In fact, the process to manufacture yeast extract is completely natural. It is derived from the same yeast used in bread, beer, and wine production and produced without synthetic or artificial ingredients. These yeasts are not bioengineered.

So, in addition to being a rich source of vitamins and proteins, the versatility of yeast extract is attractive to a wide range of chefs who use it in soups, stews, meats, and sauces to provide a delicious, savory flavor – just like they use other ingredients including herbs, spices, and vinegar to bring out the flavors, aromas, and tastes in their dishes.

Yes, absolutely! Even though it provides a meaty taste to food, yeast extract does not contain ingredients from animal origin and is therefore suitable for all vegetarian and vegan dishes.

The yeast cell, and therefore yeast extract, inherently does not contain gluten.

For some yeast extracts, the gluten-free status may change due to the ingredients used during fermentation.

The easiest way for consumers to check whether a yeast extract or a product containing yeast extract is gluten-free is through the specific gluten free labels on the packaging.

Yeast Extract is rich in all the amino acids needed to build protein. Glutamic acid is one of the 20 amino acids present in yeast extract and is naturally produced in our bodies, present in saliva and breast milk.

You will also find glutamic acid in many fresh food products such as tomatoes, peas, and mushrooms. The levels of glutamic acid in yeast extract are relatively low compared to those of many fresh food products, such as tomatoes, mushrooms, or cheese.

For instance, one tomato contains on average approximately twice the amount of glutamic acid present in 200 ml (about 6.76 oz) of bouillon containing yeast extract.

Find out more about natural glutamic acid.

No, yeast extract is a natural ingredient which also contains the amino acid glutamic acid, which is also present in many other foods, such as tomatoes and cheese. It contributes to a savory taste. Yeast extract is added to food to impart flavor and meets the definition of ‘flavoring preparation’ (EU) and ‘natural flavor’ (US). This is not to be confused with monosodium glutamate (MSG) which is purified 100% sodium salt of glutamate and under EU and US regulations must be declared as an additive. Different to yeast extract, MSG has very little taste and is only used to make existing flavors stronger.

Yes! Yeast extract is manufactured from fresh yeast by using traditional production methods. Yeast extract is classed as a GRAS (generally recognized as safe) ingredient by US regulations.

Both terms are used in the US, but there is no difference. The term “autolyzed” simply describes the process whereby enzymes present in the yeast split the yeast proteins and other macromolecules into smaller molecules. You cannot make yeast extract without autolysis. It does not mean that the yeast extract is artificial or had any additives added to it.

Bakers, brewers, and chefs have been using yeast in foods and beverages for almost 4,000 years, all the way back to the ancient Egyptians. Yeast is a living organism, and can be found abundantly in nature. It is commercially fermented to create yeast extract, in a process similar to beer production. Yeast is a basic ingredient of yeast extract. Natural enzymes break down yeast protein into taste-delivering parts known as yeast extract.

Discover more about the history of yeast extract 

Yeast extract is similar to vanilla extract or almond extract, in that it provides concentrated flavor in food. It gives your mouth a pleasant, savory sensation known as umami. And combining ingredients and influencing taste is what cooking is all about, so yeast extract works well to add healthy taste and bring out and balance flavors in a wide range of products.

Yeast extract contains macronutrients such as carbohydrates and proteins, and micronutrients such as vitamins and minerals. It is a source of protein and is particularly rich in B vitamins, which are good for cell health and to boost energy levels. As a completely natural ingredient, it is a good way to add flavor to dishes without the need to add any additional salt.

Yeast extract contains around 65% of protein. Its origin, natural yeast, is composed of a rich mix of proteins and amino acids that are also found in yeast extract. The protein quality of yeast extract is comparable to eggs or milk, but with no animal components.