Use Springer Precursor 401 to create your own natural and vegan red meat flavors:
Thanks to its composition being high in sulfur compounds and free amino acids, Springer Precursor 401 is the perfect ally to create an endless variety of vegan beef (& other red meat) flavors.
How ? By using this yeast extract in a cooking/Maillard reaction and adapting the parameters (T°, pressure, time, pH).
An innovative solution to help you meet your specific needs:
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100% vegan flavor
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Natural flavor labeling for your final product¹
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The possibility to create your very own and unique red meat flavors through a cooking/Maillard reaction
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Springer® Precursor 401 is available in many regions where « Yeast extract » is permitted as a label on packaging. The label "Natural Flavor"¹ can also be used in Europe.
Biospringer’s Flavorists and Sensory Scientists bring high expertise and experience in natural yeast ingredients and help to support innovation in consumer products that taste great and respond to new trends in the food sector.
Our sensory scientists are using best practices to make sure that the sensory data they collect is as robust, objective, precise and unbiased as possible. Sensory tests are conducted by highly trained sensory panelists in purpose-built booths that provide a controlled environment for all aspects of product evaluation.
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