Flavor and Function Rooted in Tradition
Yeasts
Available in high-salt, low-salt, and very low-salt versions, our organic yeasts are gluten-free and offer versatility in flavor enhancement. These yeasts are essential for fermentation processes and impart rich, umami notes to a variety of foods, including bread, soups, and plant-based meat alternatives. They also contribute to improved texture and consistency, particularly in gluten-free and reduced-salt formulations. For example, low-salt yeast enhances savory flavors in bouillons, while high-salt yeast is ideal for sauces. Their organic nature ensures compatibility with clean-label and allergen-conscious recipes.
Improve your products with the finest ingredients.
The BIOREAL yeast product line is based on saccharomyces cerevisiae, the strain most well known as the yeast that produces the carbon dioxide to rise bread.
A yeast product that has been rendered inactive is known as autolyzed yeast. In the case of the BIOREAL line, the yeast is deactivated by the addition of salt.
- A yeast extract has been rendered inactive by adding salt to the yeast cream and then extracting the cell walls from the mixture. The result is a concentrated, flavorful, umami forward product.
Cell walls are a fiber- and protein-rich by-product of yeast fermentation. These walls are used in supplements and animal feed and are known for their immune-boosting benefits, making them a valuable ingredient in health-focused foods.