Processed
Autolysed Yeast Extract
S tier
Autolysed yeast extract is made by letting the yeast's own enzymes break the cells—salt-tolerant, savoury, the backbone of many bouillon pastes and "yeast extract" spreads. The flavour is bready, meaty, and faintly bitter if over-roasted. It is how a reduced-salt soup still tastes like a stock. It is not a hydrolysed vegetable protein splash of acid. A good autolysate is brown, sticky or a clean powder, and smells of warm bread crust. Use it where you want depth without naming a meat.
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Characteristics
Preparations
Traits
History
Autolysed yeast pastes (Marmite and kin) taught Britain a savoury yeast extract.
Bouillon-cube plants adopted autolysed yeast as a meaty, meat-free base.
Reduced-salt soups leaned on autolysates for glutamate and nucleotides.
Clean-label stocks listed autolysed yeast extract instead of unnamed "flavouring."