Want to know the latest \u201cmarket strategies\u201d in making processed food yummy and lower in sodium?<\/p>\n\n\n\n
Look no further than a recent press release on the \u201csalt substitute market size.\u201d If we skip all the boring industry chatter and get right to the point, yeast extract is apparently the new darling of food companies who are making low sodium processed foods, according to this report.<\/p>\n\n\n\n
The manufacturing methods in making yeast extract can vary, but the bottom line is that yeast extract contains toxic free glutamate \u2013 not as much toxic free glutamate as MSG \u2013 but still enough to do damage. That\u2019s especially true when you think about how many sources of free glutamate there are in foods, snacks and beverages, and how easy it is to consume a large amount.<\/p>\n\n\n\n
Our favorite line from this press release, telling why yeast extract is gaining in popularity over MSG is this one: It has replaced Monosodium Glutamate (MSG), which is a sodium salt for glutamic acid. MSG contains 90% of glutamate, which can cause nausea, weakness and headache. Yeast extract only contains 5% of glutamate, making it the more preferred option.<\/em><\/p>\n\n\n\n Perhaps this could be a good advertising campaign for a food product replacing MSG with yeast extract: New and improved! Now with fewer headaches, nausea and weakness than our original version that contained MSG!<\/em><\/p>\n