challenges for food manufacturers. Creating processed meat snacks that seamlessly merge irresistible flavors with essential nutrients and convenient consumption options requires innovative formulation. Striking the right chord between indulgence and health-consciousness poses a unique challenge.
Why is yeast extract the transparency, offering clarity on the perfect solution for food sourcing and treatment of ingredients, manufacturers?
stand poised to cultivate trust and loyalty among discerning consumers.7 Embracing the ‘safe and clean is the new norm’ trend poses intricate challenges for food manufacturers. They are striving to ensure absolute transparency in ingredient sourcing and production methods while maintaining the desired taste, texture, and shelf life demands meticulous reformulation, stringent supply chain management, and innovative preservation techniques. 5. Pleasure snacking: reveling in indulgent meat delights An intriguing and burgeoning trend shaping the Asia Pacific landscape is the preference for indulgent snacking experiences. As consumers conscientiously seek moments of delight, there’s a notable surge in demand for processed meat snacks that provide a balance between taste enjoyment, nutritional content, and convenience.8 This trend introduces a series of
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FOODREVIEW INDONESIA | VOL. XVIII / NO. 10 / OKTOBER 2023
Yeast extract is an extremely versatile and a popular ingredient working in various food applications, such as ready meals, sauces & dressings, snacks & seasonings, soups & broths. It has 3 main benefits: 1. Taste improvement: it remains to be the main application driver of yeast extract across its diverse taste properties. Some yeast extracts intensify and bring harmony to taste while others deliver intense umami, or specific flavor notes like chicken, beef, toasted, roasted, cheese and more. 2. Healthy formulation: Yeast extracts offer taste properties to support the development of salt-reduced and flavorful foods and beverages. Due to the naturally present nucleotides, peptides and amino acids, yeast extracts allow food manufacturers to reduce up to 30% the sodium content of various dishes (soup & broth, sauces & dressings, snacks & seasonings and more) without compromising on taste.