Yeast-based solutions can contribute to the flavor and rheology of dairy products and processed cheese.

Incorporate them into your formulations to:

  • Deliver umami, aged cheese, or buttery flavor profiles.
  • Amplify the perception of rich dairy notes.
  • Extend flavor duration while supporting sodium reduction.
  • Improve creaminess and provide a fuller, more indulgent mouthfeel.
  • Boost the nutritional content with a natural source of protein, fiber, minerals, and vitamins.
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2023 IFE Recipe Vegan Cheese block
Try this tasteful and healthy plant-based aged cheese with creamy and fatty perception. You won't believe it's vegan!
2025 IFE vegan cheese block
Discover this rich, savory taste of our plant-based cheese alternative. Enhanced with the umami and long-lasting taste of Savor-LyfeĀ® CA, this cheese offers a delightful culinary experience. Plus, with EngevitaĀ® HiPRO Beyond, it has a higher protein concentration, making it a nutritious choice for any meal.
2026 RCA Plant-based Creamy Topping
Smooth, rich, and creamy, this vegan sour cream topping is proof that perfect creamy texture and flavor is not specific to dairy product. Made possible by using revyve Vitality-PG, a yeast protein that emulsifies, foams and does so much more. Addition of EngevitaĀ® HiPRO Beyond increased protein content with no impact on flavor. This preparation is perfect for topping desserts, adding flair to beverages or creating stunning plate presentations. Crafted with innovative ingredient for a rich mouthfeel and creamy texture, it delivers all the decadence without the dairy.
Cheddar Cheese Sauce
Yeast extracts and autolyzed yeast, like natural flavors, can help to develop complex and mouth-watering taste. Check this cheese-based recipe with tasty and balanced notes!
Plant-based Cheddar Style Sauce
Our new Savor-LyfeĀ® CCĀ contributes to the taste foundation of cheese analogs and other cheese flavored preparations with mild and creamy flavor notes. Enjoy this vegan and natural cheddar flavor sauce with snacks, vegetables and any other plant-based food.
Plant-based cream cheese style spread
Savor-LyfeĀ® CC contributes to the taste of cheese analogs and other cheese flavored preparations with mild and creamy flavor notes. It gives a pleasant creamy sensation, balances and enriches the taste. It's vegan, natural and a perfect solution for this type of spreadable fresh cheese analogues.  
Ranch Dipping Sauce
Discover a sauce that harmonizes flavor and texture to perfection. Made with simple, wholesome ingredients, this recipe showcases LalvitaĀ® US-1, delivering a smooth, creamy mouthfeel while balancing the classic notes of ranch. Ideal for pairing with fresh vegetables and countless other dishes, it’s a versatile addition to any menu.
Spreadable Vegan Cheese
A tasty and cheesy vegan preparation with a combination of Torula based yeast ingredients.
Strawberry Yogurt Drink
Elevate Your Dairy Creations with High-LyfeĀ® 605 A Discover the transformative power of High-LyfeĀ® 605 A, a premium yeast extract designed to elevate flavor and mouthfeel in both sweet and savory applications. Perfectly suited for creamy and sweet formulations like yogurt drinks, High-LyfeĀ® 605 A delivers a rich kokumi sensation, adding depth, roundness, and a satisfying lingering finish. This clean-label ingredient is your solution for creating indulgent taste experiences in low-fat systems, helping to rebuild texture and boost creaminess without compromising on nutritional goals. It seamlessly complements fruit and sweet notes, while smoothing tartness for a balanced flavor profile that resonates with consumers seeking healthier options without sacrificing taste. With High-LyfeĀ® 605 A, your beverage formulations can achieve the mouthfeel and flavor complexity of full-fat products, offering a deliciously satisfying experience in every sip. High-LyfeĀ® 605 A – Taste the Difference. Feel the Creaminess.
Vegan Alfredo style sauce
A creamy and flavored non-dairy Alfredo style sauce using our new yeast extract Savor-Lyfe®CA to add more taste to your pasta, rice, veggies.