EXCELLENCE IN YEASTSPECIAL TASTE EFFECTS WITH BREWERS’ YEAST EXTRACTS

Taste Effects

Benefits Leiber-Aromor: Neutral taste profile Taste harmonizing effect Strong umami sensation Enhancement of creaminess Suitable for salt reduction Suitable for taste masking effects Low dosage 0.2 - 0.5 % Clean label Kosher and Halal Gluten-free according to EU regulation 828/2014

Aromor GR, LS: Light yeast extract, low salt, 5 % naturally occurring 5’ ribonucleotides and glutamic acid from the yeast.

Aromor XGR, LS: Light yeast extract, low salt. Process based 7 % natural 5’ ribonucleotides and 8 % glutamic acid.

Aromor XSR, LS: Light yeast extract, low salt. Process based 9.5 % natural 5’ ribonucleotides. No increased glutamic acid content. Unique application: Enhancement of creaminess in fat reduced, paste-like foods

Aromor Plus: Light yeast extract, low salt. Process based 25 % natural 5’ ribonucleotides. No increased glutamic acid content.

Aromor KR20: Preparation of yeast extract and potassium chloride, which is suitable for sodium chloride replacement.

Product code Product name Consistency 5’ Ribonucleotides on d.m. Salt on d.m.

100438 Leiber-Aromor GR, LS Powder 5 % < 3 %

100605 Leiber-Aromor XGR, LS Powder 7 % < 3 %

100014 Leiber-Aromor XSR, LS Powder 9.5 % < 3 %

101434 Leiber-Aromor Plus Powder 25 % <5 %

100518 Leiber-Aromor KR20 Powder - < 3 %

Brothy

Umami

Piquant

Vegetable

Meaty

Roasted

0

10

20

30

40

50

Formulators and developers can achieve taste ef-fects many different ways: taste fortification gene-rally, taste masking, boosting specific taste profiles, accenting single taste perceptions in a blend, or just by improving product mouthfeel.

To create these taste effects it is important to have a “multifunctional ingredient” that allows a broad range of applications.

Leiber’s specially developed Aromor – range, pro-vides developers a new tool to deliver taste effects. Leiber-Aromor yeast extracts from brewers’ yeast contain only naturally occurring concentrations and ratios of glutamic acid and ribonucleotides that allow a wide range of application. These yeast extracts have a neutral taste profile which does not interfere with the original taste of your product to provide functionality across a variety of taste effects.

2

Creaminess

Creaminess-enhancing ingredients are mainly used to decrease fat contents. The most successful applications can be found in the range of dairy products. Here different additives are used which predominantly have to be declared with an E-number.

Achieving a creaminess enhancement while applyingan E-number free ingredient offers new, innovative possibilities for the food processing industry.

Leiber has developed a special range of yeast extracts that can improve the creaminess and mouthfeel particularly in dairy products. Leiber‘s yeast extracts make it possible to develop products with lower fat content.

These extracts have a neutral taste profile and do not interfere with the original taste of the product.

Leiber‘s functional creaminess solution…

Specific Leiber-Aromor extracts offer a significant creaminess enhancing effect. Depending on the matrix as well as the final fat content of the products, the right Aromor type must be applied.

The creaminess enhancing extracts offer these advantages:

Low dosage of 0.2 -0.4 % in the final product No interference with product taste Simple application since the extracts are in powder form A range of suitable extracts

Applications: Dairy products such as cream cheese, yoghurt, etc. Mayonnaise Creamy soups Peanut butter

Benefits: Enhancement of creaminess Reduction of fat content Taste harmonizing effect Clean label Kosher and Halal Gluten-free according to EU regulation 828/2014

Product code Product name Consistency Salt on d.m.

100605 Leiber-Aromor XGR, LS Powder < 3 %

100014 Leiber-Aromor XSR, LS Powder < 3 %

3

Cheese – Taste Boosting

Very often in the food matrix the cheesy taste ap-pears to be too weak and therefore high dosages of cheese products are applied. Leiber’s specially developed “cheese boosters”- solely based on se-lected, pure brewers’ yeast extracts – significantly enhance different cheese profiles like: Emmental, cheddar, blue cheese, etc. while using very low dosages. The fortification of the typical cheesy taste can be achieved either in dry as well as in liquid or paste-like formulations.

Leiber’s functional “cheese boosting” solution… Enhancing the cheese taste in the product Maintaining the current “cheese taste intensity” while replacing significant parts of the cheese powder in the recipe by the cheese booster

Improving the taste profile of less mature cheese/cheese products

Benefits: Suitable for all kinds of cheese profiles Replacement of 20 – 50 % of cheese powder (depending on the cheese type) in the recipe

Cost savings for cheese formulations Clean label Kosher and Halal Gluten-free according to EU regulation 828/2014

Cheese Booster Plus: Dosage 0.5 – 0.8 % Spreads, sauces, dressings Liquid and paste-like formulations

Cheese Booster GF: Dosage 1.0 – 1.5 % Snacks, bakery products Dry formulations

Snacks, bakery products:

Sample Cheese Booster GF Cheese Booster Plus

Cheesy note

Saltiness

Tasteintensity

Bitterness

Full-bodied

3010

0

507090

110

150130

Spreads, sauces, dressings:

Sample Cheese Booster GF Cheese Booster Plus

Cheesy note

Saltiness

Creaminess

Bitterness

Full-bodied

3010

0

507090

110

150130

Product code Product name Consistency Salt on d.m.

101329 Leiber-Cheese Booster GF Powder < 1 %

100490 Leiber-Cheese Booster Plus Powder < 3 %

4

Spices – Taste Boosting

Product code Product name Consistency Salt on d.m.

100605 Leiber-Aromor XGR, LS Powder < 3 %

100014 Leiber-Aromor XSR, LS Powder < 3 %

Spices are typical ingredients used to generate specific taste profiles in all kinds of food applica-tions. It is important to ensure or even highlight their taste characteristics in the food matrix. Very often taste masking or taste reducing effects appear when the spices /spice blends are incorpo-rated into the final matrices. Increased dosages have to be applied.

Leiber’s Aromor – yeast extracts significantly enhance single spice profiles like – cumin, mace, nutmeg, etc. – as well as typical “spice taste characteristics” like pungency and spiciness.

Leiber’s functional “spice boosting” solution…The application of the Leiber-Aromor – extracts, using low dosages of 0.2 - 0.4 %, offers a variety of functionalities when applied in spices and spice blends:

Intensification of pungency for: chili, ginger, horseradish, pepper & wasabi

Enhancement of single spice profiles Enhancement and fortification of seasoning profiles like: Berbere, curry, chipotle, tandoori

Cost savings due to reduced amount of spices in the final recipe while maintaining the current taste intensity

Applications: Single spices Seasonings, spice blends Marinades, sauces, dressings All kind of spice – based taste formulations

Benefits: Enhancement of pungency Special taste effects in combination with certain spices / seasonings

Cost savings Clean label Kosher and Halal Gluten-free according to EU regulation 828/2014

Masala Seasoning:

Seasoning Masala plus Aromor XSR, LS

Seasoning Masala without Aromor XSR, LS

Cumin

Harmo- nized

Allspice / bitter

Clove / bitter

Genuinetaste

40

20

0

60

80

100

5

Seafood – Taste Boosting

Applications: Seafood products like: Pastes, soups, stocks,

sauces, snacks etc. Especially for Asian Seafood profiles like:

Shrimp/Anchovy Shrimp paste/Belacan Booster Clam Surimi

Convenience products/r-t-e meals

Dosage: 0.75% – 2.0% (wt./wt.) of the final product and

depending on the demanding seafood profile.

Benefits: General improvement of various seafood profiles Powerful, fresh and roasted shrimp/anchovy

profiles Suitable for widely used Asian shrimp paste/

Belacan profiles Strong immediate and lasting, full-bodied

seafood taste Clean label Kosher and Halal Gluten-free according to EU regulation 828/2014

Shrimp Sauce:

Shrimp Paste plus 0.9% Seafood Booster ASIA

Pure shrimp Sauce

Describing a typical, or “preferred” consumer seafood taste depends on geography and local tra-ditions. In Europe and North America consumers favor crab, lobster, shrimp, clam and fish tastes. In Asia a greater variety of seafood, and consumer expectations, exist like shrimp/anchovy, Belacan, clam, abalone, seafood curries, etc.

Leiber has developed specifically blended yeast extracts from spent brewer’s yeast to create a range of Seafood Boosters that allow developers to take a broader approach when creating seafood profiles that appeal to consumers worldwide. In combina- tion with different seafood proteins Leiber’s Seafood Boosters help balance and enhance the taste of seafood based soups like clam chowder, sauces like Belacan or mask off-notes of fish prote-ins like Tilapia.

Leiber’s functional “seafood boosting” solutions... Help build consumer accepted seafood profiles:

Balance and enhance preferred seafood profiles for consumers worldwide

Create full-bodied and well-rounded taste in seafood dishes

Suitable for a wide range of seafood preparations

Typical shrimp

Taste intensity

Well-balanced

Saltiness

Mouthfeel

Pungency

0

20

40

60

80

Product code Product name Consistency Salt on d.m.

101297 Leiber-Seafood Booster ASIA Powder 15 %

101298 Leiber-Shrimp/Prawn Booster Powder 19 %

Leiber – Excellence in Yeast

For more than 60 years Leiber GmbH has been supplying high value brewers’ yeast products under the “Made in Germany” banner throughout the world. Their products are used in animal nutrition, food and food supplements industries. Using a patented process for drying yeast, Leiber manufactures brewers’ yeast products and yeast extracts of the highest quality standard at its two factories in Germany, and further sites in Poland and Russia.

“Leiber’s functional brewers‘ yeast extracts offer a broad range of innovative application solutions”

Dr. Bernd Weinreich,Business Unit Director Food

Natural raw materials Modern patented technology Quality products “Made in Germany” Leiber Brewers‘ Yeast products are

not genetically modified Individual scientific advice Leiber is ISO 22000:2005, FSSC 22000,

IFS and VLOG certified

Leiber’s specialized brewers‘ yeast extracts are applicable for the following functionalities:

Taste Effects

Creaminess

Taste accentuation

Cheese

Spices

Seafood

Leiber GmbHHafenstraße 2449565 BramscheGermany

Tel. +49 (0) 5461 9303-0Fax +49 (0) 5461 9303-5033leibergmbh.defoodsales@leibergmbh.de