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New yeast extract from DSM allows 81% reduction in carbon footprint

Delft, NL, 01 Jul 2013 12:00 CEST

DSM Food Specialties published a report today confirming that savory food producers around the world can reduce the CO2 footprint of the yeast extracts they use by 81%, equivalent to almost 85,000 car trips around the world or the annual footprint of almost 53,000 people in Europe.

The calculations are based on replacing the use of low salt basic yeast extracts in savory products such as soups, ready meals, cured meats, sauces and dressings with the more concentrated alternative, Multirome® LS that requires less sugar and energy to produce. The use of low salt basic yeast extracts in the global savory market accounts for approximately 583kt CO2 emissions.

For Multirome LS, DSM has used its unique enzyme technology generating 30% more taste components than basic yeast extracts despite using the same amount of raw materials. This enables the savory market to use two thirds less yeast extract in their product with the same taste impact. That’s equivalent to using only 28 kt of Multirome compared to the total of 87kt of basic yeast extracts currently used  annually in the market. Because of its efficient use, savory food producers can save up to 50% on their yeast extract costs.

Multirome LS is a low salt yeast extract generating strong umami taste providing flavoring and seasoning developers the opportunity to meet current consumer demands for intense taste, indulgence, salt reduction and naturalness without compromising on the quality of products or affecting their profitability.  

The report is part of DSM Food Specialties drive to enable customers to do more with less - reducing costs, improving production processes and helping the food and beverage industry create more opportunities from the word’s resources.