DSM's Concentrated Yeast Extract Reduces Carbon Footprint

DELFT, The NetherlandsDSM announced its Multirome® LS concentrated yeast extract allows savory food producers to reduce the carbon footprint of the yeast extracts they use by 81%.

Findings, published in a report by DSM, are based on replacing the use of low-salt basic yeast extracts in savory products like soups, ready meals, cured meats, sauces and dressings with the more concentrated alternative, Multirome LS, which requires less sugar and energy to produce. The use of low-salt basic yeast extracts in the global savory market currently accounts for about 583 kt CO₂ emissions.

Multirome LS allows the savory market to use two-thirds less yeast extract in their product without compromising taste. This translates to only 28 kt Multirome being used compared to the 87 kt of basic yeast extracts that are currently used annually in the market. Multirome utilizes DSM's unique enzyme technology that generates 30% more taste components compared to basic yeast extracts, but uses the same amount of raw materials. Savory food producers can also save up to 50% on their yeast extract costs by using the more concentrated yeast extract. Multirome LS generates strong umami taste that provides flavoring and seasoning developers the opportunity to meet consumer demand for intense taste, indulgence, salt reduction and naturalness without compromising on quality or profitability.

DSM also recently announced its savory production sites in the Netherlands and in China achieved Food Safety Systems Certification (FSSC) 22000 certification, recognized by the Global Food Safety Initiative (GFSI).