Hui Guo is a Senior R&D Engineer and Director of the YE Seasoning Research Institute at Angel Yeast Co., Ltd. He is dedicated to the exploration and development of natural flavor enhancers, focusing on technological innovation and application research of yeast extract (YE) products.
With extensive experience in snack foods, surface seasonings, and compound seasonings, he leverages his deep understanding of umami enhancement mechanisms and clean-label product development to help clients create innovative seasoning solutions.
The health trend is sweeping through the snack industry, with labels such as “low salt,” “low fat,” “zero additives,” and “high protein” gaining widespread attention. Data shows that transitioning to clean-label products leads to an average 15% increase in overall revenue, an 11% rise in profit, and an 18% price premium. Derived from a “natural treasure,” yeast extract enhances umami, enriches texture, and balances off-flavors, unlocking new possibilities for snack innovation. With yeast, health and taste are no longer a trade-off!