The calculations are based on replacing the use of low salt basic yeast extracts in savoury products such as soups, ready meals, cured meats, sauces and dressings with the more concentrated alternative, Multirome LS, that requires less sugar and energy to produce.
The use of low salt basic yeast extracts in the global savoury market accounts for approximately 583kt CO2 emissions.
For Multirome LS, DSM has used its enzyme technology generating 30% more taste components than basic yeast extracts despite using the same amount of raw materials. This enables the savoury market to use two thirds less yeast extract in their product with the same taste impact.
The report is part of DSM Food Specialties’ drive to enable customers to do more with less: reducing costs, improving production processes and ‘helping the food and beverage industry create more opportunities from the world’s resources’.
© FoodBev Media Ltd 2024