Natural flavor enhancer
Yeast flakes: Nutrient-rich seasoning for vegan cuisine
Yeast flakes have a mild, nutty and cheesy taste. In vegan cuisine, they are mainly used as a cheese alternative.
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Yeast flakes are extremely popular in vegan cuisine, but the natural condiment is rarely found in most households. It is versatile and also rich in vitamins, minerals and trace elements.
Yeast flakes have become an indispensable part of vegan cuisine. They are used with preference as a cheese substitute, in sauces or dips or in vegetable broth. Their strong, cheesy and spicy taste makes them an unbeatable condiment, and the flakes score with plenty of nutrients. Here you can find out everything you need to know about natural flavor enhancers.
What are yeast flakes?
Yeast flakes are dried, rolled yeast. Yeast is one of the unicellular fungi and has long been used in its original form to make beer, wine and baking. Yeast is produced industrially, using so-called pure yeasts, which are then propagated in turn.
For the production of yeast flakes, yeast is first cultivated on a nutrient medium, mostly molasses or grain. The resulting yeast cream is then mixed with flour and sea salt and heat-dried. After rolling, the mass is ground into coarse flakes. Thanks to the gentle drying process, yeast flakes are free from active yeasts and all vitamins and minerals are retained. Yeast flakes are vegan, low in sodium and lactose-free and therefore also suitable for consumption by people with intolerances. Even people with a gluten intolerance can use the flakes – it is important to choose yeast flakes based on molasses.
Brewer’s yeast, glutamate, yeast flakes, nutritional yeast – what’s the difference?
The terms yeast flakes, nutritional yeast or noble yeast basically refer to one and the same product. Often, however, yeast flakes are also associated with glutamate. The flavor enhancer has come under strong criticism, especially because of its supposed negative effects on health. Glutamate is an isolated and industrially processed salt of glutamic acid. The flavor enhancer is suspected of causing serious health problems – including the so-called “China Restaurant Syndrome”. Affected people complain of headache and body aches, nausea and numbness in the neck after consuming glutamate-containing foods, such as those found in Asian restaurants in particular. However, the disease-causing effects have not been clearly proven.
The spicy taste of the yeast flakes is created by the protein components, including natural glutamate. In contrast to the controversial chemically produced food additive glutamate with the E number E620-625, yeast flakes only contain glutamic acid in its natural form and, as a natural flavor enhancer, do not require an E number according to the law.
Brewer’s yeast is also different from nutritional yeast. Although both are forms of sugar yeast, they differ noticeably in terms of taste and nutrients.Brewer’s yeast is specially bred for brewing beer, belongs to the class of pure yeast and can be characterized by a slightly bitter aroma. Like nutritional yeast, it not only contains numerous vital substances, but also the trace element chromium. Nutritional yeast, on the other hand, has a mild and nutty aroma and scores above all with the trace elements zinc and iron.
How healthy are yeast flakes?
Yeasts grow and multiply quickly. Accordingly, they are nutritious and valuable. Yeast flakes contain a large number of trace elements, minerals and vitamins. In addition to zinc and iron, yeast flakes mainly contain large amounts of B vitamins and are therefore a useful supplement, especially for vegans. They are particularly rich in vitamins B1, B2 and B6, pantothenic acid and folic acid. Three tablespoons of yeast flakes already cover the daily requirement of vitamins B1 and B6. Some manufacturers also add B12 to the product. The eight B vitamins complement each other in a variety of vital processes in the body. They contribute to a normal energy metabolism, can reduce tiredness and support mental performance.
The flakes also contain large amounts of potassium, calcium and magnesium and can thus contribute to normal metabolic function, support nerves and muscles and promote blood formation. Last but not least, the nutrient packages contain plenty of protein: A total of 43 grams of protein per 100 grams in the form of nine essential amino acids make the flakes especially interesting for athletes.
Use in the kitchen
Yeast flakes have a flavor enhancing effect due to the glutamic acid it contains. Glutamic acid can also be found as a natural ingredient in cheese, for example. The taste of the flakes is very similar to that of Parmesan cheese, slightly nutty, spicy and very aromatic. Accordingly, yeast flakes are used in numerous dishes.
They are particularly suitable for homemade broths, spreads, soups or sauces. Here they not only provide an unmistakable aroma, but also serve as a binding agent. Furthermore, the flakes are used with preference as a vegan alternative to cheese of any kind. They add a cheesy note to pasta, salads, risotto and pan-fried dishes, are suitable as an ingredient in a vegan cheese crust and are even suitable for making a vegan fondue or raclette. Nutritional yeast is also suitable for breading. You can find out how to make a cheesy, vegan pasta Alfredo with yeast flakes here.
Important: The nutrients it contains are sensitive to heat. If you want to benefit from the health benefits of nutritional yeast, you should only add it to the food after cooking.
Sources:Federal Institute for Risk Assessment, German Research Foundation