Hequn Sun, Senior Engineer of YE Application Technology of Angel Yeast, has been engaged in the R&D of compound seasoning and catering applications for fifteen years, organising the development of Angel Yeast umami peptides and umami database solutions, published more than ten articles in core journals. Three articles won the National Seasoning Industry Science and Technology Award.
4.2H -Hall C2
The trend of salt reduction has been going on for years, and the solutions to reduce salt have been iterating. When consumers are convinced that a clean label is better, how do we meet consumer demands while ensuring good flavor? Perhaps yeast extracts can bring about a revolution in taste, allowing the tongue to feel "salty" and "umami" without consuming too much sodium.