New yeast extract allows 81% reduction in carbon footprint

DSM Food Specialties has published a report confirming that savoury food producerDSM Multirome LSs 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 savoury 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 savoury 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 savoury 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, savoury 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 flavouring 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 world’s resources.

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