With the surge in seasonal demand for plant-based and health-oriented food products, manufacturers are increasingly focused on ingredient innovations that can enhance flavour, nutrition, and consumer appeal, especially in summer formats like BBQ items, sauces, and snacks. Daria Pashkova, Product and Marketing Manager at yeast-based ingredient producer Ohly, highlighted the valuable role yeast extracts play in overcoming several formulation challenges common to these products. These challenges include reducing sodium content, improving texture in meat alternatives, and preserving flavour intensity in clean-label products.

The rise in plant-based diets is a significant backdrop to these developments. Recent data from The Vegan Society shows that over two million people in the UK now follow a fully plant-based diet, with a broader 10% of the population reducing or eliminating animal products. This trend is propelled mainly by younger demographics, particularly those aged 16 to 44, who are twice as likely as older generations to adopt vegan or plant-based lifestyles. Research from Finder points to an even sharper rise, estimating 2.5 million UK vegans in 2024, alongside millions more vegetarians and pescatarians, signalling a broader societal shift towards meat-free or reduced-meat diets.

This momentum comes at a time when consumers are seeking healthier, more sustainable food choices. A 2023 Harvard University study tracked the diets of over 100,000 people for 30 years and found that those following sustainable, plant-based diets had a 25% lower risk of death from chronic illnesses, including cardiovascular disease, type 2 diabetes, and some cancers. Such data reinforce the growing perception that plant-based eating supports long-term health and aligns with environmental sustainability goals, aspects that increasingly influence consumer behaviour and food product development strategies.

In this context, yeast extracts emerge as a critical ingredient for food manufacturers aiming to meet multiple objectives simultaneously. Pashkova explained that yeast extracts help recreate the rich, savoury profiles associated with traditional BBQ foods, which are highly sought after in plant-based alternatives. Importantly, yeast extracts can mitigate the common "chewy" or "dry" texture complaints in plant-based meats, as detailed in a 2024 study, by improving both taste and mouthfeel. These extracts also counteract bitterness and off-notes from plant proteins like pea and soy, enhancing the overall sensory appeal and consumer acceptance of these products.

Reducing salt remains a key focus for summer food offerings such as sauces and snacks, which often carry high sodium levels. Salt reduction is a significant concern for UK shoppers, with mounting regulatory scrutiny targeting front-of-pack nutritional labelling and consumer transparency. Yeast extracts offer a natural way to address this challenge by enhancing perceived saltiness and boosting flavour complexity, allowing producers to lower sodium content without resorting to artificial additives or complicated processing techniques. This balance is especially crucial in summer, when consumers crave bold, indulgent flavours that fit within their health-conscious eating habits.

The growing global interest in plant-based diets further underscores the relevance of these innovations. Reports from early 2025 by YouGov and Veganuary highlight that nearly 26 million people worldwide tried veganism in January alone, with the UK ranking among the leading countries in search interest for veganism alongside Germany and Austria. This international trend reflects widespread awareness and adoption of plant-based lifestyles that continue to drive demand for functional ingredients like yeast extracts, which can support product developers in meeting evolving consumer expectations for taste, texture, and nutrition.

Together, these insights illustrate how yeast extracts are positioned to play an increasingly important role in the formulation of next-generation plant-based and health-focused products. By combining flavour enhancement, texture improvement, and clean-label credentials, these ingredients help food manufacturers navigate a complex landscape shaped by shifting dietary preferences, health considerations, and regulatory pressures — particularly during the peak summer season when consumer appetites for both indulgence and wellness intensify.