Yeast cream
Yeast cream is an ingredient obtained from concentrated yeast cells, generally Saccharomyces cerevisiae, which are often inactivated through processes that release their cellular components.
Depending on the production process, it may contain proteins, peptides, amino acids, nucleotides and B vitamins in varying amounts.
It has an intense savoury taste, often associated with umami, and is used in sauces, soups, snacks, baked goods, ready meals and plant-based preparations to enhance flavour and body.
It may be produced by yeast autolysis, a process in which enzymes naturally present in the cells break down some proteins and other cellular components.
From a nutritional point of view, it can provide a reasonable amount of protein and some micronutrients, although its composition varies considerably between products.
The presence of vitamin B12 should not be assumed: significant amounts are mainly found in products that have been specifically fortified.
Inactivated yeast cream does not normally have a leavening function.
In savoury products, it may contain a significant amount of sodium, which should be checked on the nutrition label.
Calories
The energy value varies according to water content and concentration. It may provide approximately 150–300 kcal per 100 g.
Allergens
Yeast itself is not among the major food allergens requiring mandatory declaration in the European Union. Any allergens depend on added ingredients or the production process.
Assessment
An ingredient mainly used as a natural flavour enhancer, with a possible contribution of protein and B vitamins. Its nutritional profile depends on the formulation and especially on its sodium content.
Cons: possible high sodium content
