Yeast is a natural ingredient, occurring in nature for millions of years. The discovery of developing yeast extract from the common household ingredient yeast and applying it as an ingredient in foods began only as recent as the early 20th century. Yeast extract came to market in the 1950’s and it did not take long for its rich and natural flavors to catch the attention of food suppliers worldwide. However, 70 years later and many American consumers have not caught on to the benefits of using yeast extract in food.
Since yeast has been a consistent ingredient in many foods and beverages including beer, wine and bread for centuries, the process of making yeast extract is short and simple, starting with Brewer’s, Baker’s or Torula yeast.