Based on the ‘Leiber flavour concept’, the various extract families can be assigned to the characteristic taste impressions for Leiber Brewers’ Yeast extracts: brothy, meaty, roasted, umami, vegetable and savoury. Within each of the individual products in these extract families, there are gradations of the specific basic taste profile. This opens up the exciting possibility of generating a variety of taste nuances – either as one individual extract or as a mixture with extracts from another extract family.

Products

Leiber – Aromor

Light yeast extracts (powder)


Taste effects:

Leiber‘s multifunctional Aromor range provides a creative tool to achieve customised taste effects. The Aromor – yeast extracts have a neutral taste profile, which does not negatively interfere with the original taste of your product. They solely contain naturally occuring concentrations and ratios of glutamic acid and ribonucleotides. The chance to create a variety of taste effects raises a new dimension of flavouring.

 

Applications:

  • Suitable for salt reduction
  • Suitable for taste-masking effects
  • Suitable for taste harmonizing effects

 

Dosage:

  • Low dosage of 0.2-0.5% in the final product

 

Benefits:

  • Applicable for vegetarian and vegan products
  • Neutral taste profile

Creaminess

Light yeast extracts (powder)


Creaminess:

Creaminess enhancing ingredients are mainly used to decrease fat contents. The most successful applications can be found in the range of dairy products. Achieving a creaminess enhancement while applying an E-number free ingredient offers new, innovative possibilities for the food processing industry. A special range of yeast extracts that improve the “creamy mouthfeel“ particularly in dairy foodstuffs, facilitates the development of low-fat products while maintaining the mouthfeel of a full-fat product.

 


Leiber‘s functional “creaminess“ solution …

Specific Leiber Aromor extracts offer:

  • A range of suitable extracts
  • No undesired interference with the original product taste
  • No interference with the original product taste profile
  • Simple application since the extracts are in powder form

 

Applications:

  • Creamy soups and sauces
  • Dairy products such as cream cheese, yoghurt, etc.
  • Mayonnaise, dressings
  • Spreads

 

Dosage:

  • Low dosage of 0.2-0.4% in the final product

 

Benefits:

  • Emulsifying effect
  • Enhancement of creaminess
  • Reduction of fat content
  • Taste harmonizing effect

Leiber – Arosta

Dark yeast extracts (powder)

 

Taste profile:

Roasted, meaty, smoky, BBQ notes

 

Applications:

  • Savoury food preperations
  • Fried and roasted foods
  • Bakery products, snacks and seasonings
  • Sausages and meat products
  • Sauces, dressings to allow BBQ-top notes
  • Convenience products, ready meals
  • Vegetarian and vegan food

 

Dosage:

  • 0.1-0.7%

 

Benefits:

  • Powerful, roasted, BBQ taste profiles
  • Potential to create customised taste profiles
  • Low dosage

 

Leiber – Asada

Dark yeast extracts (powder & paste)

 

Taste profile:

Mild roasted, meaty notes

 

Applications:

  • Fried or roasted foods
  • Gravies, snacks and savoury formulations
  • Sausages and meat products
  • Seasoning blends
  • Vegetarian and vegan products

 

Dosage:

  • 0.8-2.5%

 

Benefits:

  • Beef extract substitute
  • Specific, roasted beef taste profiles

Leiber – Bouillon

Light yeast extracts (powder & paste)

 

Taste profile:

Various brothy flavours

 

Applications:

  • Soups, stocks and bouillons
  • Sauces and gravies
  • Sausages and meat products
  • Savoury food applications
  • Vegetarian and vegan products

 

Dosage:

  • 0.8-2.5%

 

Benefits:

  • Mild, brothy basic taste
  • Can be combined with various umami effects

 

Leiber – Savoury

Dark yeast extracts (paste)

 

Taste profile:

Strong, meaty – beery notes

 

Applications:

  • Gravies, spreads: Marmite / Vegemite type
  • Seasonings type: Marmite / Vegemite type
  • Vegetarian and vegan products

 

Dosage:

  • 1.0-2.5%

 

Benefits:

  • Typical taste profiles, e.g. Marmite and Vegemite type
  • Distinct meaty-beery profiles

 

 

Leiber – Seasonings

Light yeast extracts (powder)


Specific taste profiles

 

Applications:

  • Bakery products
  • Gravies, snacks and seasonings
  • Sausages and meat products
  • Savoury, hearty food preparations
  • Soups, stocks and sauces

 

Dosage:

  • 1.0-2.5%

 

Benefits:

  • Harmonizing taste of savoury food
  • Ready to use condiments
  • Various taste applications

Leiber – Viande

Dark yeast extracts (powder, paste & liquid)

 

Taste profile:

typical meaty, roasted notes

 

Applications:

  • Gravies, snacks and seasoning blends
  • Sausages and meat products
  • Meaty taste profile for vegetarian and vegan food

 

Dosage:

  • 0.8-2.0%

 

Benefits:

  • Alternative to meat extracts
  • Full-bodied, meaty taste profile

 

 

 

Booster

Leiber – Cheese

Cheese-taste boosting

Food matrices with cheese often require high dosages of well-matured cheese to achieve the desired taste profile and intensity.

Leiber‘s specially developed “Cheese Booster“ – solely based on selected, pure brewers‘ yeast products – significantly enhance different cheese profiles like:

Emmental, Cheddar, Blue Cheese, Parmesan at very low dosages. The fortification of the typical cheese taste can be achieved either in dry as well as in paste-like or liquid formulations.

 

Leiber’s functional “cheese boosting” solution…

  • Increase of overall cheese taste
  • Enhancement of different cheese taste profiles
  • Significant reduction of cheese powder while maintaining or even increasing the cheese taste intensity.

 

Wet applications: dressings, sauces, spreads

Dosage:

  • 0.2–0.5% Cheese Booster Plus in the final product

 

Dry applications: bakery products, cheese powder-based seasonings, cheese snacks

Dosage:

  • 0.5–1.0% Cheese Booster Plus in the final product

 

Benefits:

  • Cheese Booster Plus: replacement of 20–40%of cheese powder in recipes
  • Possible cost savings in products with cheese

 

 

Vegan Cheese-taste boosting

Leiber Cheese Booster Vegan is based on nutritional yeast. It increases the cheesy notes in plant based cheese alternatives. Leiber Cheese Booster Vegan can be added to the plant fat matrix or can be applied after processing. It improves the overall cheesy perception, gives a more round and full flavour mouthfeel to the product and harmonises with cheese flavours perfectly. Already the addition to plain plant fat creates a cheesy taste. Depending on the application, unwanted acidity can be reduced and the overall acceptance increased. Leiber Cheese Booster Vegan works in various formulations with different sources of plant proteins, vegetable fats and starches.

 

Applications:

  • Plant fat (cocao, palm, shea etc.)
  • Seasonings
  • Vegan cheese blocks
  • Vegan spreadable cheese

 

Dosage:

  • 1.0–2.5% calculated on the final product
  • 2.5–10.0% in plant fat

 

Benefits:

  • Allergen free, powder

Leiber – Spices

Spices-taste boosting:

Spices add specific taste profiles to all kinds of food applications. It is important to ensure or even highlight their taste characteristics in the food matrix. Some food ingredients mask spices, so that high dosages of spices are required. Leiber‘s Aromor yeast extracts significantly enhance single spice profiles like cumin, mace, nutmeg, etc. as well as typical “spice taste characteristics” like pungency and spiciness.

 

Applications:

  • Marinades, sauces, dressings
  • Seasonings, spice blends
  • Single spices

 

Dosage:

  • Low dosage of 0.2–0.5% in the final product

 

Benefits:

  • Suitable for vegetarian and vegan products
  • Enhancement of pungency
  • Special taste effects in combination with certain spices/seasonings

Leiber – Seafood

Seafood-taste boosting:
Leiber’s Seafood Boosters help to intensify and enhance the taste of seafood-based soups such as clam chowder or sauces such as belacan. They can also mask the off-tastes of certain fish proteins such as tilapia.
Leiber’s bespoke “Seafood Boosters” take a broader approach when emphasising seafood profiles, to ensure that they appeal to consumers worldwide.

 

Applications:

  • Particularly for Asian seafood profiles such as:
  • Shrimp, anchovy, belacan
  • Clam
  • Surimi
  • Seafood products such as: pastes, soups, stocks, sauces, snacks, etc.

 

Dosage:

  • 0.75-2.0% of the final product, depending on the type of seafood profile

 

Benefits:

  • Improvement of various seafood profiles
  • Powerful, fresh and roasted shrimp/anchovy profiles

Veaty®

Veaty® – Concept

A comprehensive system for tasty meat alternatives

Taste is a very important factor in developing meat alternatives. Combining the right yeast extracts creates a competitive

advantage, enabling consumer friendly labelling with only one ingredient.

 

 

Based on the unique properties of Leiber Brewers’ Yeast extract, Leiber has developed a comprehensive application concept for developing innovative, vegetarian/vegan consumer products.

Covering off-taste–Masker:

With the Leiber Veaty® Masking extracts, product developers can neutralise the unpleasant original tastes of alternative proteins like pea or soy.

 

Taste profiles–Body Notes (BN), Viande and Savoury:

Leiber Veaty® Body Note extracts generate taste profiles such as cooked beef, roast beef stock, roast chicken, etc., giving the final product a meaty ‘body’.

 

Taste profiles–Top Notes (TN) and Arosta:
Leiber Veaty® Top Note extracts allow developers to customise the basic taste profile of a product using a unique top note, which ‘completes’ the overall taste of the product.

 

Dark yeast extracts–Asada:
Especially when it comes to developing meat substitutes, the colour of the product can be critical in achieving consumer acceptance. Leiber’s dark yeast extracts (clean label) give the product a barbecued, charred or visual appearance.

Veaty® – Masker

Covering off-taste – Masker:

With the Leiber Veaty® Masking extracts, product developers can neutralise the unpleasant original tastes of alternative proteins like pea or soy.

 

Benefits:

  • Neutralise off-taste for better acceptance of plant based products

 

Applications:

  • Plant based meat alternatives, ready meals, convenience products

 

Typical use level:

  • 0.25-1.0% on d. m.

 

Products:

  • Pea Masker – Soy Masker – TVP Masker

Veaty® – Taste profiles: Body Notes and Savoury

Taste profiles-Body Notes (BN), Viande and Savoury:

Leiber Veaty® Body Note extracts generate taste profiles such as cooked beef, roast beef stock, roast chicken, etc., giving the final product a meaty ‘body’.

 

Applications:

  • Plant based meat alternatives, ready meals, convenience products.

 

Typical use levels:

  • 0.5-3.5% on d. m.

 

Benefits:

  • Typical savoury, meaty taste

 

Products:

BN Chicken – BN Roast Chicken – Viande – Savoury J, LS

Veaty® – Taste profiles: Top Notes and Arosta

Taste profiles-Top Notes and Arosta:

Leiber Veaty® Top Note extracts allow developers to customise the basic taste profile of a product using a unique top note, which ‘completes’ the overall taste of the product.

 

Benefits:

  • Key taste profiles relating to different processing types like cooking, barbecue, roasting

 

Applications:

  • Plant based meat alternatives, ready meals, convenience products, spice blends.

 

Typical use levels:

  • 0.1-1.0% on d. m.

 

Products:

  • TN Roasted-Beef – Arosta

Veaty® – Dark yeast extracts, Asada

Dark yeast extracts – Asada:

Especially when it comes to developing meat substitutes, the colour of the product can be critical in achieving consumer acceptance. Leiber’s dark yeast extracts (clean label) give the product a barbecued, charred or visual appearance.

 

Applications:

  • Plant based meat alternatives, ready meals, convenience products

 

Typical use levels:

  • 0.2-1.5% on d. m.

Product:

  • Asada

Our concept of flavor!

Within each of the individual products in these extract families, there are gradations of the specific basic taste profile. This opens up the exciting possibility of generating a variety of taste nuances – either as one individual extract or as a mixture with extracts from another extract family.

Current topics from Leiber GmbH

Successful participation in J-AGRI Kumamoto 2025

Leiber can look back on a successful appearance at this important trade fair, which focuses on agriculture, agricultural technology and food processing in Japan.

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Since March 2025, Agnieszka Walkusz has been strengthening the Leiber Animal Nutrition team in Poland as Sales Manager.

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Leiber Highlights Yeast Extract Applications at IFIA Japan 2025

On May 23, Leiber had the honor of presenting at IFIA Japan 2025, held at Tokyo Big Sight, with a session titled “Characteristic and Effective Use of Leiber Yeast Extract.”

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The Leiber board visits Asahi in Tokyo

At the end of May, the Board of Leiber GmbH travelled to Japan to introduce themselves to the top management of their parent company, Asahi Group, and further strengthen the collaboration.

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Asahi Group teams up with Leiber GmbH for international expansion

The Asahi Group wants to expand its international market presence in the food and biotechnology sectors. To achieve this goal, Asahi Group Foods, Ltd, (Head office: Tokyo, Japan, hereinafter Asahi Group Foods) which is a subsidiary of Asahi Group Holdings, Ltd., has conducted a contract with the shareholders of Leiber GmbH (Head office: Bramsche, Germany, hereinafter Leiber), a brewer’s yeast-related products manufacturing and sales company with global operations, mainly in Europe, to transfer the shares on 5 March 2025.

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Leiber strengthens sales team with new sales manager

Leiber is pleased to announce that Yannick Cadiou has joined the sales team as Sales Manager Animal Nutrition EMEA (Specialist Pet Food).

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BrauBeviale 2024: Innovation and Sustainability in Focus

Leiber successfully participated BrauBeviale in Nuremberg.

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