It is part of Biorigin’s mission to provide healthy, tasteful and delightful food. With ingredients developed from biotechnological processes, the company meets the expectations of the clients who are looking for natural, non-GMO, clean label and sustainable products.

Biorigin will exhibit at this year’s Institute of Food Technologists’ (IFT) exhibition and use IFT Booth #4479 showcase its Bionis yeast extract line. These natural yeast extracts round off taste and provide umami, help formulators reduce sodium and sugar, and replace caramel coloring with a natural alternative.

Bionis yeast extracts are versatile with multiple benefits. They enhance a food’s sensory features and naturally intensify the umami flavor to bring out specific recipe notes. Accordingly, they represent a great alternative to reduce sodium and bring out the flavor in vegan and vegetarian recipes.

Biorigin will offer food tasting demos that deliver the best of both worlds: foods that deliver rich, homemade flavor notes—but that also offer a healthy touch valued by consumers. 

Yeast derivatives, natural flavor, autolyzed and selenium-enriched yeast, yeast cell wall and beta-glucans are still part of Biorigin’s portfolio. The ingredients are ISO 9001, FSSC 22000, kosher and halal certified and come with complete traceability from raw material until the final product.

About Biorigin

A Brazilian company, Biorigin has dedicated 15 years to the art of creating and producing natural and innovative ingredients for the health and well-being of people and animals. Biorigin is committed to add value to its customers’ products. It also ensures traceability, sustainability, and quality throughout the production process, from the raw material sugarcane to finished products.

It is the first to obtain the Bonsucro Chain of Custody certification for yeast extracts and derivatives produced from fermentable sugar and sugarcane yeast cream. This demonstrates Biorigin’s commitment to social, environmental, and economic practices through sustainable sourcing.

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