思宾格新闻

In the past few years, consumers have become more and more aware of umami as the fifth taste. “Meanwhile,” Mintel says, “Umami’s lesser known sister taste, kokumi, has not yet entered the mainstream.”...

Biospringer presented clean label Springer® Baker’s Yeast Extracts and Springaline® Inactive Yeast, and how they build umami taste in plant based foods....

On Friday 29 June, Antoine Baule, CEO of Lesaffre, and Brice-Audren Riché, Managing Director of Biospringer Worldwide, unveiled new equipment at Biospringer Strasbourg site. Since its creation dozens of million euros have been invested in the site, the benefits of which will include increased yeast...

Prof. Charles Spence is a cognitive neuroscientist. He and his team studied how the senses interact to form our perception of flavour. EURASYP interviewed him on umami, also provided by the natural ingredient yeast extract....

Biospringer presented local food applications with yeast extract: Gulao Shrimp, Beef Oxtail, Marinated Chicken Wings, Dumpling Pork and Cabbage....