Yeasts are some of the most versatile cooking ingredients in the food industry. This single-cell fungus with a round shape serves a wide variety of uses.
Some of the earliest documented scientific research into the nutritional value of yeast was published in Volume 88 of the American Journal of Pharmacy in 1916.
The researcher, Atherton Seidell who was based at the Hygienic Laboratory found that he could alleviate malnourishment in pigeons by administering spent yeast that he got from breweries. The Hygienic Laboratory is now the National Institute of Health.
In contrast, when the pigeons were feeding exclusively on polished rice, they were malnourished to the point of paralysis. The yeast provided the missing vitamins and minerals.
The remarkable results showed how a cheap waste product could be repurposed as a source of valuable nutrients.
Tove Danovich published an excellent article on NPR that explores the history of yeast as a nutritional powerhouse.
Food products that contain yeast come in two varieties. Nutritional yeast is a dry, yellow powder made up of dead brewer’s yeast. This is yeast that has been killed using heat.
Nutritional yeast is great for adding a cheesy taste to your dairy free food recipes like crackers, cheese dips, savory cookies, and lasagna. You can make a cheese free cheese dip with the addition of a tablespoon of nutritional yeast and a little corn starch to some nut milk.
Yeast extract is used in commercial food products like Vegemite and Marmite yeast paste. Yeast extract is a dark and thick liquid or it may be dehydrated so that it is sold as a powder.
The yeast cells are shrunk by adding salt or broken by steaming to make yeast extract. Yeast extracts are nutrient rich: containing B complex vitamins as well as iron. When Australia’s supply of British yeast extract Marmite was interrupted during WWI, Australians created their own Vegemite which also includes celery, onion, and other vegetables.
Whether you opt for yeast extracts or nutritional yeast, you will end up with a meal enriched with umami substances like glutamates and ribonucleotides that make for a rich savory experience. The synergy between the two is known as umami synergism.
The combination of both enhances the umami taste. The condiment also has a bitter note that might come off as intense or bitter, depending on your sensitivity. Yeast pastes add flavor to toast, pastas, soups, savory pastries, and meat marinades. Use them any time you want to make a savory dish more intense.
