The main source of Xian/Umami Taste on the market is Yeast Extract, HVP, MSG, I+G, and disodium succinate, etc. However, the production process of MSG, I+G, and succinic acid is the part of the process of chemical synthesis that generates unpleasant taste feeling and might cause various side effects. On consideration of healthier formulation and better mouthfeel, more and more manufacturers prefer to use Yeast Extract as an ideal substitute for MSG and I+G to boost the flavor in the recipes. Because Yeast Extract comes from a natural source - edible yeast, and its production is a natural biodegradation process that degrades proteins, peptides, nucleic acids, and a variety of nutritional components of yeast into taste giving properties. These savory properties yeast extract contains make foods taste more natural and yummy, give richness and fullness for seasoning, and balance the overall taste profile.

As a beloved natural flavor enhancer, it works great in enhancing Xian/Umami taste and Hou-feel/Mouthfullness in a variety of food applications.