Yeast Extract & Soy Sauce

Yeast extract is made from yeast cells that have been broken down to release their contents. Soy sauce is a fermented liquid made from soybeans, roasted grain, brine, and mold. Both are used to add savory, umami flavor to foods.

Yeast extract and soy sauce are used to enhance the savory, umami taste in a wide variety of foods. They are common in seasoning mixes, sauces, marinades, soups, and snacks. They add depth of flavor and a meaty character.

Yeast extract is generally recognized as safe (GRAS) by the FDA. Soy sauce is also considered safe for consumption. Both ingredients can be high in sodium, and the FDA Daily Value for sodium is 2,300 mg per day. High sodium intake is linked to elevated blood pressure in some individuals. JECFA has evaluated yeast extract and soy sauce.