Nutritional Yeast is Witnessing Massive Surge in Demand as Consumers are Preferring Plant-based Products
Nutritional yeast is a living yeast, often quite a rare strain of
Saccharomyces cerevisiae that is available commercially as a health food item.
It is very popular among vegetarians and vegans and can even be utilized as an
ingredient in vegetarian meals or as a spice in non-vegetarian dishes. This
article will focus on its uses, benefits, and introduction. Nutritional yeast
has witnessed massive growth over the years due to increasing demand from the
food and beverage industry. The most common use of nutritional yeast flakes as
an addition to a diet is the substitution of ordinary starches for bread and
other grains that contain yeast.
These flakes are available in different forms. Most commonly, they
are available as a powder, cookies, and cakes, or in the form of discs that
resemble small bubbles. Some companies have created a version of nutritional
yeast flakes that have been specially treated so that they do not release
any yeast flavor when they are consumed. Such products are available as chewing
gums. Similar to other yeast, nutritional yeast provides the body with amino
acids that are vital in the functioning of the digestive systems. Amino acids
are the building blocks of proteins, and human bodies cannot produce them on
their own. Nutritional yeast provides some of those vitamins and other
nutrients that human bodies need to produce healthy proteins. Some of the other
benefits of yeast flakes are that they contain some B vitamins, riboflavin,
folic acid, magnesium, phosphorus, potassium, silicon, and manganese.
Furthermore, the flakes contain arginine and tryptophan, which are
considered the best sources of amino acids. Many companies in the field of food
& beverage are focused on research and development activities to innovate
novel products. Countries such as the U.S., Singapore, and Italy have witnessed
massive demand for nutritional yeast in the recent past. Many companies in
Singapore are laying emphasis on R&D activities to develop yeast-based
protein owing to growing interest in plant-based protein across the country.
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