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The yeast extract is not consist of one amino acid component (glutamic acid) like MSG, but contains various ingredients
that balance the taste, such as various amino acid peptides including glutamic acid and inosynic acid and guanylic acid,
so provides a heavy and rich natural flavor in the mouth.
Yeast extracts are rich in natural nutrients that are not affected by modern contaminated environments,
unscreened use of antibiotics, microplastics, harmful chemicals, and GMOs.
No chemical additives are added during the production of yeast extracts, and the process
of separating savory taste ingredients (amino acid, peptide, etc.) from cell wall is also made
through physical separation (centrifugation) physical separation (centrifugation) instead of chemical separation.
Yeast extract is a natural additive without any chemical additives other than salt,
and there is no animal raw ingredient in the raw ingredients used, so it is versatile as being used for Vegan Food as well as Halal Food
General yeast extract
Product name Form Moisture Salt TN AN GA I+G Characteristics
KA02 Powder ≤6% ≤2% ≥10% ≥4% - -
  • · Salt-free, high TN levels
  • · Excellent umami and effect of increasing taste
LA00 Paste 30~35% ≤2% ≥6.5% ≥4% - -
  • · Salt-free, paste type
  • · Excellent price competitiveness, excellent room temperature fluidity
LU103 Paste 30~35% ≤2% ≥10% ≥3% - 2±1%
  • · Salt-free, LA00 improved type (contains I+G 1~3%)
  • · Strong savory taste, Helps balance and harmony of taste
LA05 Paste ≤25% 16±2% ≥6.5% ≥2% - -
  • · Salt-added, paste type
  • · Excellent price competitiveness, less yeast odor
LA105 Paste ≤25% 16±2% ≥6.5% ≥3% - -
  • · Salt-added, LA05 improved type
  • · Excellent umami and effect of increasing taste
LA245 Paste 20±2% 16±2% ≥7% - - -
  • · Salt-added, paste type
  • · Excellent price competitiveness, less yeast odor
MF00 Powder ≤8% ≤5% ≥5% ≥2.5% - -
  • · Low-salt type, brown (light color)
  • · Excellent umami and effect of increasing taste
It is an excellent yeast extract among yeast extracts that has strong savory taste due to its high content of glutamic acid (GA),
inosinic acid (I), and guanyl acid (G), which are well-known amino acids that add savory taste to foods. Additionally, each yeast extract products has a different amino acid (or peptide) content, adding an excellent Jimmy effect to top note, middle note/kokkumi, and after note respectively.
High GA Yeast Extract (Top Note_High Glutamic-Acid Yeast Extract)
Product Name Type Moisture Salt TN AN GA I+G Characteristics
FGA012 Powder ≤6% ≤3% ≥8.5% ≥3% 12±2% -
  • · High GA content
  • · Provide excellent top note
Peptide, glutathione yeast extract (Middle Note_Peptides / Glutathione Yeast Extract)
Product name Form Moisture Salt TN AN Ingredient Content Characteristics
SG010 Powder ≤6% ≤5% ≥8% ≥2% Glutathione 12±2%
  • · Containing glutathione Ingredient
  • · Sulfide to promote Mailsrd reaction
  • · Provide rich and high kokkumi
KK02 Powder ≤6% ≤2% ≥9% ≥3% High Peptide ≥45%
  • · Containing Polymer peptides
  • · Gives rich kokumi to general YE
  • · Effect of increasing sweetness
KA301 Powder ≤6% ≤3% ≥9% ≥2% Low Peptide ≥80%
  • · Containing Low-molecular peptides
  • · Provide rich kokkumi
  • · Effect of increasing sweetness
High nucleic acid yeast extract
Product Name Form Moisture Salt TN AN GA I+G Characteristics
FIG01 Powder ≤6% 10±2% ≥9% ≥2% - 4~7%
  • · Salt-added type
  • · Less yeast odor, brown color (light color)
FIG03 Powder ≤6% ≤5% ≥10% ≥3% - 2±0.5%
  • · High TN and nucleic acid levels at reasonable price
  • · Rich, thick, light taste and bright color type
FIG12LS Powder ≤6% ≤5% ≥8.5% - - 12±2%
  • · Provide less yeast odor, strong umami (MSG substitute)
  • · Add savory taste to all foods / MSG substitute
  • · Excellent for making broth
FIG22LS Powder ≤6% ≤5% ≥8.5% - - 22±2%
  • · Provide less yeast odor, strong umami
  • · Add flavor to all foods / MSG substitute
  • · Excellent for making broth
LIG02 Paste 30~35% 8~15% ≥8% ≥2% - ≥4%
  • · Salt-added type, high fluidity
  • · Add savory taste to all foods / less yeast odor
KU248 Powder ≤6% ≤10% ≥8.5% - - 17~22%
  • · Low salt type, add body note with high nucleic acid level
  • · Low yeast odor, strong and soft umami
  • · Add middle note with after note
It is a yeast extract based on savory taste of yeast extract and reacted with a specific flavor.
Scent-related yeast extract (Flavor Yeast Extract)
Product name Form Moisture Salt TN AN Flavor Characteristics
VKA246 Powder ≤6% 37±3% ≥7% - Beef
  • · Low-salt and salt-free type | No-Meat, Vegan
  • · Main ingredient: yeast extract, sunflower oil
  • · Additive-free
VKA243 Powder ≤6% ≤3% ≥8% - Beef
VKA236 Powder ≤6% ≤3% ≥8% - Chicken
VTB232 Powder ≤6% 33±3% ≥7% - Beef
  • · Salt-added type | No-Meat, Vegan
  • · Strong meat taste and meat flavor
  • · Main ingredients: yeast extract, salt, *flavor, sunflower oil
  • (*Flavor: L-cysteine, vitamin C, vitamin B1 hydrochloride)
VTC232 Powder ≤6% 35±5% ≥7% - Chicken
VTP232 Powder ≤6% 33±3% ≥7% - Pork
TDK002 Powder ≤6% ≤3% ≥7% ≥2% Roasted
  • · Formation of scent and color through general YE roasting
  • · Provide roasted flavor
  • · Alter caramel pigment with dark color (3.5x ratio)
  • · Item type: yeast food (including glucose and xylose)
TS01 Paste 35~40% 6~10% ≥8% ≥3.5% Soy sauce
  • · Main ingredients: yeast extract, salt, soy sauce, flavor, I+G, sugar
It is a yeast product produced by specializing functional ingredients (including inactive dried yeast and yeast extract).
Functional Yeast Extract
Product name Form Moisture Salt TN Ingredients Containing Characteristics
Yeast Protein Powder Powder ≤6% - - Protein ≥80%
  • · Yeast Food | Inactive Dried Yeast 99.9%
  • · All Essential Amino Acids, BCAA, Dietary Fiber Included
  • · Five Free (Gluten, Bean, Dairy, Allergens, Lactos)
  • · Health Care Food (Protein Shake/Bar, Weight Management)
  • · High Protein Dairy, Vegan Products (Meat Substitute, Diary Substitute)
F55
(Inactive Dried Yeast)
Powder ≤8% - - Protein ≥40%
  • · Food Additives | Inactive Dried Yeast 100% (RNA-removed yeast)
  • · Nutritional Ingrewpdients (protein supplements)
  • · Microbial growth medium and fermentation
TDK002 Powder ≤6% ≤3% ≥7% Amino Nitrogen ≥2%
  • · Formation of scent and color through general YE roasting
  • · alter caramel pigment with dark color (3.5x ratio)
  • · provide roasted flavor
  • · Item type: yeast food (including glucose and xylose)
SE2000 Powder ≤6% - - Selenium 2,000ppm
  • · AHH (Angel Human Health) Products
  • · Yeast Food | Inactive Dried Yeast 100%
  • · 2,000mg/kg of essential mineral selenium
  • · Recommended daily consumption of Koreans: 60 mcg
Copper Yeast Powder ≤6% - - Copper 50,000ppm
  • · AHH (Angel Human Health) Products
  • · Yeast Food | Inactive Dried Yeast 100%
  • · 50,000mg/kg of essential mineral copper (Copper)
  • · Recommended daily consumption of Koreans: 800 mcg
SG010 Powder ≤6% ≤5% ≥8% Glutathione 12±2%
  • · Containing glutathione Ingredient
  • · Ingredients for health supplements(Antioxidant, hangover relief, etc.)
  • · Sulfide to promote Mailsrd reaction
  • · Provide rich and high kokkumi
Dry yeast powder Granule ≤6% 33±3% ≥7% - -
  • · Inactive dry yeast | yeast for baking
  • · Fermentation power : Min 450
  • · Yeast 99%, Sorbitan fatty acid ester, vitamin C
This yeast extract was developed by reflecting the continuous customer NEEDS,
which is a new yeast extract product that has been reinforced by improving the unique yeast odor and enhancing the savory taste.
New yeast extract product
Product name Type Moisture Salt TN GA I+G Characteristics
LA245 Paste 20±2% 16±2% ≥7% - -
  • · Salt-added type
  • · Excellent price competitiveness, less yeast odor
KU227 Powder ≤6% ≤3% ≥8% - 14~18%
  • · Salt-free type
  • · Low yeast odor, add top note
  • · Bright brown color
KU228 Powder ≤6% 16~21% 8±1% - 11.5~14%
  • · Salt-added type
  • · Low yeast odor, add top note
  • · Bright brown color
KU248 Powder ≤6% ≤10% ≥8.5% - 20~24%
  • · Low-salt type, Same spec but different color to FIG22LS
  • · Low yeast odor, strong and soft umami
  • · Add middle note with after note
  • · Bright brown color (bright color compared to FIG22LS)
FIG48 Powder ≤6% 37~41% ≥9% - 6~10%
  • · Salt-added type
  • · Combination of salt and nucleic acid to add excellent umami
  • · Meat taste and meat taste
  • · Bright brown
KA04 Powder ≤6% 38±2% ≥10% - -
  • · Salt-added type, High TN
  • · Combination of umami and salt to add high savory taste
It is a yeast extract where advantages of different yeast extracts are mixed with a certain ratio.
Give an excellent and balanced Jimmy effect across top, middle, and after note.
Mixed product (IC FOOD's Blending Yeast Extract)
Product name Form Moisture Salt TN Characteristics
Super yeast extract Powder ≤8% ≤7% ≥8%
  • · Food type : Composite seasoning
  • · Main ingredient : 3 yeast extracts, refined salt
  • · The combination of three yeast extracts gives a deep and rich savory taste
  • · Provides umami with a focus on middle notes and after notes
Fermented yeast concentrated powder Powder ≤8% ≤2% ≥8%
  • · Food type : Yeast food
  • · Main ingredient : 4 yeast extracts, dextrin
  • · The ideal combination of four yeast extracts maximizes the advantages of each
  • · Give umami and kokumi from top note, middle note, and after note
YE-M Powder ≤8% ≤2% ≥8%
  • · Main ingredient : yeast extract, MSG
  • · Make up for the simple and greasy taste, which is a disadvantage of using MSG alone
  • · Excellent price competitiveness
이용약관 개인정보처리방침 이메일무단수집거부
Address: No. 602, 87, Daehak-ro, Yuseong-gu, Daejeon (479-8, Gungdong, Fine Building)
Working hours: Monday-Friday 09:00-18:00 (Closed on Saturday, Sunday, and holidays)
Head office: +82-42-825-6460 Sales Office: +82-42-826-6264 Laboratory: +82-44-864-6268 Fax: +82-44-864-6260

Copyright © ICFOOD Co.,Ltd. All Rights Reserved.

Copyright © ICFOOD Co.,Ltd. All Rights Reserved.