Yeast Extract & Hydrolysed Proteins
yeast extract, autolysed yeast extract, autolyzed yeast extract, autolysed yeast, autolyzed yeast, hydrolysed yeast, hydrolyzed yeast, hydrolysed vegetable protein, hydrolyzed vegetable protein, HVP, hydrolysed soy protein, hydrolyzed soy protein, hydrolysed protein, hydrolyzed protein, protein hydrolysate, vegetable protein hydrolysate
What it is
Savoury ingredients made by breaking down yeast cells or proteins into smaller components. Yeast extract naturally contains free amino acids, including glutamate, and flavour-active nucleotides.
Why BOTIA flags it
Yeast extract is used to intensify flavour because it contains free glutamate and umami nucleotides that were already present in the yeast. Some extracts contain around 5% free glutamate, but the label only says “yeast extract” and does not say how much it provides. That means a product can enhance flavour in a way similar to E621 without declaring E621 or the word “glutamate”.
BOTIA CAN
- Identify yeast extract, autolysed or hydrolysed yeast, hydrolysed vegetable protein and related declared terms.
- Explain that yeast extract can contribute free glutamate and umami nucleotides even when E621 is not separately declared.
BOTIA CANNOT
- Determine from the ingredient list how much free glutamate the yeast extract contributes.
- Determine the exact composition or manufacturing process of a generic yeast extract or hydrolysed protein from its name alone.