KEY INTERVIEW: Biospringer Takes Its Savory Yeast Extract Around the World for Global Appeal
25 Nov 2015 --- Following a rich history supplying the bakery and beer industry with yeast, French yeast specialist Biospringer turned its attentions to the business of yeast extraction on an industrial scale, supplying its extracts for bouillons and other savory solutions. Today it is a global market leader, with a manufacturing presence on four continents, realising its vision of ‘Local Presence, Global Strength’. FoodIngredientsFirst spoke to General Manager Edouard Gestat and Global Culinary Center Coordinator Hélène Le Caplain about recent global expansion and long-term trends.
“The market for yeast extracts is growing in all areas of the world, but growth is strongest in Asia currently. There are different requirements around the world, which confirms how important it is to have a local presence in many areas, in order to achieve different formulations according to taste requirements,” stresses Gestat.
So while Biospringer has a clear strategy to achieve growth in international regions, that is not where the investment stops. “Research and development is at the heart of the company and we invest heavily in all areas of developing solutions from yeast extracts,” says Gestat. “We also partner our R&D with Lesaffre (Biospringer owner) and keep the focus on being able to develop all our solutions on an industrial scale. Our priority is not only how to use a yeast strain to extract the best flavor, but upscaling it so that it can be used in all production areas.”
Yeast extracts are used as the building blocks of flavor formulations, says Gestat. They are just one compound in a number of ingredients that come together to create a final flavor. However, they can be key to creating a flavor or to reformulating products to keep up with current trends.
“As well as the very strong current trend for natural products, which yeast, with its natural connotations fits well into, salt reduction is a huge trend that represents an efficient use of the extract,” explains Le Caplain. “The umami flavor is well-suited to this trend as it comes naturally from the yeast extract and helps food processors reformulate products into something that the consumer will still enjoy. This is the key, because while consumers are looking for a healthy product, they are not willing to compromise on taste. Even though the umami taste is primarily Asian, it is used in Europe more and more and becoming more commonplace.”
Umami, the fifth taste, is also used increasingly as a long lasting and flavour impact provider, therefore. When consumers want a meaty flavor, the umami taste that comes from the yeast extract can help to increase the meaty flavor notes. As a yeast extract, it also ensures the product is suitable for vegans and vegetarians.
Of course another huge trend is that of low fat and in many cases products need to be totally reformulated in order to retain their taste, as well as satisfy the need for reduced fat. One complication of fat removal is that the texture of the product can change; another is that the fat often enhances a flavor and its removal can seriously affect other flavors in the formulation. In the same way, a yeast extract can bring out the flavor of an ingredient and can be a valuable tool when reformulating a product to contain less fat.
“In terms of trends, low salt and fat are here to stay, as is the trend for natural products,” says Gestat. “The consumer is demanding natural and authentic foods and so it can only get bigger. Using a yeast extract can combat the negative flavor impact from reformulation and serve to make a product more natural.”
Le Caplain also sees the future taking shape in the form of new tastes: “In the future, we see a focus on spices and we’re working on how to develop the new kokumi taste. We are also investing research in the ‘oleogustus’ fat taste that has recently been discovered as this is something that we will need to address further in the future.”
With the forthcoming Food Ingredients Europe exhibition in Paris, all eyes will be on how companies develop new flavors to satisfy current trends and Biospringer’s offering will focus on meaty flavors. The Springarom RCK and RCM yeast-based flavors are natural building blocks that food processors can use to develop a natural roasted meat flavor in their products. The products can be added to a variety of products and Biospringer ensures stability in processing as well as assured vegan, Kosher and Halal status of its products.
So as this growing company adapts to the new trends, so it must adapt to new ways of doing business and the demands that brings. With a huge focus on environmental sustainability, Biospringer is ensuring a continuous investment of 20-30% in water reduction, energy savings and greenhouse gas emissions reductions in order to reduce its environmental impact. Gestat describes it as a key element for growth and one that the company is being made to demonstrate when working with big customers.
Biospringer seems to have mastered the best of being local and catering to local tastes, as well as the best of having a global offering with the backing that involves. A truly global company that takes its responsibilities to the planet as seriously as local tastes of the people it serves. Yeast extracts clearly still have a long way to go in reaching their full potential as their continued opportunities in new trends demonstrate. With its commitment to R&D and growth strategy, Biospringer is well-placed to make the most of those opportunities.
By Kelly Worgan
