08 Jan 2021 --- New sensory analysis from Lesaffre reveals significant variances in people’s knowledge, perception, appreciation and associations of the five tastes: bitter, salty, sweet, sour and umami. The research has allowed the French yeast specialist to develop ingredients specifically adapted to different geographical markets. This has led to the creation of new culturally anchored culinary applications, including the Springer2020 yeast that can be added to fish sauce for the Asian market. Through its analysis, the company outlines global consumers’ distinctive cultural taste preferences – such as lemon versus kefir in the acid category, for instance – within each flavor category.