The wonderful versatility of yeast

Global trends point to a surge in the development of vegan/vegetarian alternatives for dairy and meat products using plant-based proteins.

Natural raw material brewer’s yeast is processed using an innovative method to form high-quality products, used in food products, animal nutrition, food supplements and biotechnology.

The company has its head office in Germany with additional production facilities in Poland and Russia.

One of the biggest challenges facing meat alternatives development is that substitute protein sources often feature unpleasant flavour profiles, such as earthy, bitter or grassy notes. To use these protein ingredients, it is necessary to mask these flavour profiles.

Leiber’s Veaty concept is ideal for use when formulating vegan and vegetarian meat alternatives. It offers special brewer’s yeast extracts for three basic functional applications:

• Extracts for masking:

Vegetarian or vegan products are mainly based on alternative vegetable protein concentrates, isolates, flours or TVPs. An obvious disadvantage of these raw materials is native off-tastes. The masking extract neutralises the genuine, unpleasant off-taste of proteins for vegetarian and vegan applications. Leiber’s Soy Masker is an example of the perfect solution to mask the typical earthy, beany soy flavour notes to assist in successful food development.

APPLICATIONS: -

High-protein applications - Spreads - Sauces and soups - Seasonings and spice blends - Convenience products and ready meals - Meat analogues - Textured vegetable proteins

• Extracts for flavour profiles:

Besides giving products a basic taste profile, the addition of specific flavour top notes allows developers to customise profiles by adding characteristic flavour nuances. The range of top notes can be applied as key flavour components to individualise and strengthen overall product taste profiles. Body Notes (BN) extracts ensure that the desired meaty base flavour is imparted. With Leiber’s Roast Chicken, your vegan food gets a delightful chicken taste, while Leiber’s VN Beef Cooked provides typical basic cooked beef taste profiles to vegan food. Top Notes (TN) extracts can be applied as a key flavour component to individualise or strengthen the flavour taste. Applying Leiber’s TN Roasted Smoky will give a roasted, slightly smoked touch to vegan chicken food.

APPLICATIONS:

- High-protein applications - Spreads - Sauces and soups - Seasonings and spice blends - Convenience products and ready meals - Meat analogues - Textured vegetable protein

• Colour extracts:

Neutral in taste, with an intense brown colour to achieve a meat-like look. Leiber’s Asada DC LS imposes an intense dark brown colouring without influencing the food. Colour extracts will improve the appearance of your vegan food and increase customer acceptance.

APPLICATIONS:

- High-protein applications - Spreads - Sauces and soups - Seasonings and spice blends - Convenience products and ready meals - Meat analogues - Textured vegetable proteins

• Leiber Cheese Booster Vegan:

The cheese booster range has been extended with this product, which boosts the cheesy notes in dairy alternatives by providing a typical cheesy taste and offering more round notes. Leiber’s Cheese Booster Vegan is a nutritional yeast and allergen-free powder.

For more information or assistance on how to formulate products using these innovative ingredients, please contact local supplier SK Chemtrade.

SK Chemtrade – www.skchemtrade.co.za