Yeast extract is made up of natural components from the yeast cell: proteins, amino acids, carbohydrates, vitamins and minerals. To produce yeast extract, the contents of the yeast cell are broken down by enzymes and the cell wall is removed. Simply put, yeast extract is made of natural components from the yeast cell without the surrounding cell wall. Among these components, it is primarily the mix of proteins and amino acids that provide yeast extract with its unique taste.

Yeast extract contains around 65% protein. Since it is only used in small amounts, similarly to spices, yeast extract cannot cover the daily protein requirement. However, it can contribute to the general protein content in a protein-rich diet. The protein quality of yeast extract is comparable to the reference proteins in eggs or in milk, according to the Food and Agriculture Organization (FAO). This means that yeast extract contains all the essential amino acids which are necessary for human nutrition in a very absorbable form.
Yeast extract is also a safe ingredient. It is a non-genetically modified food product with a long history of safe use.

When it comes to food production, yeast extract is a very versatile ingredient that can improve, intensify, and add depth of flavor. It is often used in preparing vegetarian and vegan dishes, to season sauces, bouillons, soups, and snacks, and is a great way to maintain flavor while decreasing sodium content.

Yeast extract’s unique flavor can be attributed to the wide range of proteins and amino acids it contains. One of the amino acids responsible for this unique hearty – or umami – taste is namely glutamic acid, which is not only naturally present in yeast and yeast extract but also cheese, tomatoes, or soy sauce.

Glutamic acid in yeast extract is completely natural and should not be confused with monosodium glutamate (MSG), which is a flavor enhancer and an isolated pure substance of 100% sodium salt of glutamic acid.