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, which requires less sugar and energy to produce.
For Multirome LS, DSM has used its 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.
Multirome LS is a low salt yeast extract generating strong umami taste. It also cuts salt and ticks the 'naturalness' box without compromising on quality.