BEIJING, Sept. 22, 2026 /PRNewswire/ -- At the 2026 Food Science Salt Reduction Technology Symposium held recently in Beijing, Angel Yeast (SSE: 600298) joined more than 200 experts and representatives from academia and industry to discuss salt-reduction technologies, industry applications and emerging trends. The company also presented its latest research and applications of yeast technology for salt reduction and flavor enhancement.

In collaboration with a team led by Professor Pei Lei of Tongji Medical College, Huazhong University of Science and Technology, Angel Yeast isolated a novel kokumi heptapeptide, RSQPVGV, from yeast extract. The research shows that this peptide binds to calcium-sensing receptors on the taste buds and activates taste-signaling pathways, enhancing saltiness perception and mouthfulness in low-sodium environments. The finding provides a new scientific basis for the targeted development of natural salt-reduction ingredients.

Information released by the World Health Organization in 2026 shows that nearly all populations consume too much sodium. According to Innova Market Insights, 22 percent of consumers worldwide want to limit their sodium intake. As consumers pay closer attention to healthy eating, salt reduction is shifting from a public health concern to a product development and formulation priority for food companies.

For food manufacturers, however, cutting salt is not simply a matter of using less. The core challenge is reducing sodium without sacrificing flavor or texture. Restoring flavor after reducing salt while maintaining product quality has therefore become central to reformulation. To address that challenge, Angel Yeast offers yeast extract as a natural food ingredient for salt reduction and flavor enhancement. Made from edible yeast through autolysis or enzymatic hydrolysis, yeast extract is rich in amino acids, peptides and flavor-active nucleotides. It can enhance saltiness perception as salt levels are reduced, while also boosting umami and flavor depth.

In application trials, Angel Yeast conducted a series of tests across different food systems. In an instant noodle seasoning formulation, reducing salt by 25 percent and adding yeast extract produced no noticeable drop in saltiness, while improving umami and mouthfulness and bringing the overall flavor closer to that of the original formulation. In flour-based products, certain yeast extract products improved the softness and extensibility of reduced-salt dough, with YE-4 performing particularly well. In konjac snacks, reducing salt by 20 percent and adding 0.3 percent yeast extract slightly lowered the initial saltiness, but preserved the aftertaste and umami, and the aroma and crispness remained close to those of the original product.

Wu Guanwei of Angel Yeast's Food and Fermentation Industry Technical Support Department shared scale-up results and real-world applications of the company's yeast extract-based salt-reduction technology at the symposium. Through collaboration with industry, universities and research institutions, Angel Yeast has elucidated the salt-reduction and flavor-enhancement mechanisms of several types of functional peptides, including saltiness-enhancing peptides, gamma-glutamyl peptides and Maillard-derived peptides. For categories such as instant noodles, snacks, meat products and fermented condiments, the company has developed customized solutions covering formulation optimization, flavor enhancement and quality maintenance. These technologies can enable salt reductions of 20 to 30 percent and are already in use across a range of food categories.

Looking ahead, Angel Yeast will continue to advance the use of yeast technology in salt reduction, helping food companies worldwide meet salt-reduction targets while preserving flavor and quality.