You may have noticed that when you had a soup or bouillon cube in your hand: Many producers now refrain from using yeast extract in their food. But why? After all, yeast is a natural ingredient and basically not unhealthy. Yeast extract is obtained from yeast cells. For this, yeast is mixed with a substance, so that the yeast cells multiply and grow. Then the whole thing is heated and the cells die off. This extracts the cell sap: Yeast extract is produced. Nothing in this process is reinforced by artificial means, so that the end product is a natural one.
Yeast extract and glutamate: kindred but not the same.
The extract is used as a natural flavor enhancer because it contains glutamic acid. Now the alarm bells are ringing for some, because glutamate, as the chemical flavor enhancer, does not have a good reputation. But here you have to be careful, especially since there is a difference between glutamate (formerly called monosodium glutamate) and glutamic acid. In short, glutamate is a generic term for the salt of glutamic acid. And glutamic acid is a natural amino acid found in many protein-rich foods. One thing must be made clear right away: Anyone who is allergic to glutamate should also be wary of foods containing glutamic acid.
Ingredients must be understood in order to use them properly.
Yeast extract is thus a natural flavor enhancer, which is not subject to the obligation to declare, although it has almost the same effect as artificial glutamate. Nevertheless, yeast extract is not directly unhealthy if you do not consume it in extreme amounts. That many food manufacturers now refrain from yeast extract shows what a bad reputation flavor enhancers have. But you do not have to do without yeast extract completely if your favorite packer soup contains it. But at least you should know what is in the ready sauces and courts in it.