Many individuals enjoy salty and savory foods; however, consumers are concerned about the high sodium levels in their favorite products. The inclusion of yeast extracts in product formulations can help preserve the savory taste while simultaneously reducing sodium content. This approach may also diminish the need for sugar and serve as a substitute for caramel coloring.
Manufacturers often struggle to strike the right balance among savory, sweet, and salty flavors in their processed food items. Eliminating or lowering certain ingredients can lead to issues with taste, consistency, texture, and mouthfeel, leaving consumers questioning the brand and possibly prompting them to choose competitors instead. Nevertheless, numerous global food producers are making efforts to address this demand. In 2016, consumer packaged goods (CPG) companies limited salt and sugar in about 20% of their products, reformulating 180,000 items that year, which was double the amount from the previous year. Nestlé recently announced that it has reduced sodium in its products by 20% since 2005 and plans to further cut it by an additional 10%. The company has also limited sugar by 34% since 2000, with a goal to reduce it by another 5%. Indra Nooyi, the CEO of PepsiCo, cautioned at the 2017 Beverage Forum that companies should proceed with caution, advocating for a gradual approach.
Yeast extract manufacturers are targeting various applications for their products. Salt of the Earth, an Israeli-based company, claims that its Mediterranean Umami product can reduce sodium usage by up to 45% and sugar by as much as 25%. Primary uses include savory sauces with high sugar content, such as ketchup, barbecue, and cocktail sauces, as well as dressings, chutneys, pizza and pasta sauces, and sauces for ready-to-eat meals.
It remains uncertain whether consumers will accept yeast extracts as replacements for higher levels of sodium, sugar, and caramel coloring in food products, although many may wish to reduce their intake of these ingredients. According to the U.S. Centers for Disease Control and Prevention, approximately 90% of Americans exceed the recommended dietary guidelines for sodium. Yeast extracts typically appear on food labels as “baker’s yeast extract,” “yeast extract,” or “natural flavor,” which is unlikely to alarm consumers. Manufacturers are also producing organic and non-GMO varieties, and these extracts are suitable for vegan and vegetarian recipes, as reported by Food Business News. Additionally, manufacturers indicate that only a small amount of yeast extract is necessary in formulations, as it can impart a robust flavor; the concentration in most food applications is generally less than 1%.
Incorporating nutrient supplements like calcium citrate and vitamin D can also enhance the nutritional profile of these products. For instance, adding calcium citrate at a level of 315 mg and vitamin D at 6.25 mcg can provide added health benefits without compromising flavor. Balancing these ingredients while reducing sodium and sugar levels could ultimately lead to healthier options that resonate with health-conscious consumers.