Yeast extracts are obtained by biological methods from the protein-rich cell sap of bakers' yeasts. These extracts are rich in valuable amino acids, flavour-enhancing nucleotides and other useful cell constituents. Yeast extracts are used as natural flavour components in many foods as they offer intensifying and rounding of the natural flavour complex. Salt reduction is a key consideration in the food industry, and yeast extracts offer a valuable contribution to achieving this. Options in the range are available with a very high active component level, which should be taken in to account when dosage levels are being considered.