Yeast extract : it is produced by growing strains of yeasts in carbohydrate-rich mediums and harvesting and processing it into powders. Nucleotides : When used with yeast extracts, it amplifies the taste of natural umami. Hydrolyzed Vegetable protein : it is obtained by protein hydrolysis to give an authentic bouillon taste. Taste Notes : Specific Taste notes are derived from yeasts and yeasts extracts.
Ready Meals Sauce, Dressing & Condiments Savoury Snacks Seasoning & Masala Mixes Ready to Cook
Naturally enhances the flavour More Body Improved mouthfeel Umami taste