What can I substitute for nutritional yeast?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “what can I substitute for nutritional yeast?” with an in-depth analysis of nutritional yeast, what are the possible substitutes of nutritional yeast, how it can be prepared and what are its advantages and disadvantages.
What can I substitute for nutritional yeast?
Nutritional yeast can be substituted with white miso paste, yeast extract, brewer yeast, cashews, sunflower seeds, vegetable bouillon, soy sauce, liquid aminos, and chickpea flour.
The expansion of the global yeast industry is forecast to reach 4.4% p.a. in the coming years. Between 2008 and 2014 the market increased with an average annual growth of 8.0%. Currently, active yeasts account for 70.2% of the global demand while inactive yeasts have a 29.8% share of the market (1).
What is nutritional yeast?
Nutritional yeast is considered as a strain of Saccharomyces cerevisiae, which is available in markets and used as an ingredient for food products. It is also termed as a cloud of hippy dust or nooch which is a deactivated form of yeast.
In markets, it is available in the form of granules, powder, and flakes which are yellow and are available in bulk portions in almost all those stores which have natural food.
The yeast biomass or extract are an excellent source of B vitamins. The carbohydrate concentration is between 31% and 51% of the dry biomass. The total lipid content is low (4–7% of the dry yeast biomass) and is represented mainly by the saturated fatty acids (28–43.5% of total fatty acids) as palmitic acid (18–34%) and stearic acid (4.6–9.5%), and mono-unsaturated fatty acids (MUFAs, 62% of total fatty acids) with domination of palmitoleic acid (2.9–32%). The polyunsaturated fatty acids (PUFAs) are in low concentration 5.0–9.7% of total fatty acids, predominantly as linoleic acid (4.3%). The content of ash obtained from S. cerevisiae biomass is 5–10% depending on the substrate used. The yeast biomass also contains trace minerals, including calcium, copper, iron, phosphorus, potassium, magnesium, manganese, selenium, sodium, and zinc, and a biologically active form of chromium (2).
Possible substitutes of nutritional yeast
Some of the possible substitutes for nutritional yeast are as following:
Soy sauce or Liquid Aminos
Soy sauce is a good alternative to nutritional yeast which is added in savoury dishes that differentiates the flavour of dishes which is a perfect one-to-one replacement for nutritional yeast. Alanine, glycine, and threonine are associated with a sweet taste, whereas glutamic acid and aspartic acid are associated with umami in soy sauce. In addition, it possesses antioxidant activity (3).
Liquid aminos are quite similar to soy sauce in taste and physical texture but their flavour is light as compared to soy sauce and nutritional yeast. Coconut amino is in fact coconut vinegar and contains phenolic compounds and organic acids, such as citric acid, malic acid, tartaric acid, acetic acid, and lactic acid resulting from the fermentation, which are beneficial for health (4).
Nutritional yeast also demands to adjust liquid portions in the recipes if we are using nutritional yeast in a large quantity.
White Miso paste
White miso paste is prepared from fermented soybeans. Its texture is salted, paste-like and savoury. It is considered the best substitute for nutritional yeast especially in creamy sauces such as vegan cheese sauce.
Miso is a fermented soybean paste and is one of the essential seasonings in Japanese cuisine. Its taste and aroma resemble those of soy sauce. Miso is made from steamed soybeans mixed with salt and koji. Koji is mold-treated rice, barley, or soybean that acts as a fermentation starter. White miso paste has a mild taste and is low in salt, while aka red miso is very salty and has a different, stronger odor (5).
In alteration, use white miso paste just like soy sauce in one-third quantity according to recipes.
Cashews
Cashews are also a good substitute for nutritional yeast. These can be used in two methods.
Firstly, grind cashews in a powder form that can be spread over the dishes that would be a Parmesan, or it can be used after soaking them and then whisk them well in a vegan cheese sauce.
Cashews are also an important part of vegan cheese sauce. So, it is a good choice to add cashews in vegan cheese sauce. Studies reported that cashew-based cheeses appeared to have a better nutritional profile than other vegan cheese alternatives (6).
To use cashews in alteration of nutritional yeast, equal quantity is replaced by nutritional yeast.
Sunflower seeds
Sunflower seeds are a good substitute for nutritional yeast. Sunflower seeds should be covered with their shells and it is one of the good nut-free choices.
The common sunflower seed, grown and consumed worldwide, supplies a multitude of nutritious components including protein, unsaturated fats, fiber, vitamins (especially E), selenium, copper, zinc, folate, iron, and more. The sunflower seed and sprout contain valuable antioxidant, antimicrobial, antiinflammatory, antihypertensive, wound-healing, and cardiovascular benefits found in its phenolic compounds, flavonoids, polyunsaturated fatty acids, and vitamins (7).
The method of using sunflower seeds is almost similar to cashews; both are used after soaking.
These can be crushed into a refined powder that can be used over the popcorns or paste. These are salted in taste. So, it is necessary to adjust the taste as per choice.
Dried Porcini mushrooms
Dried Porcini Mushrooms are a good replica of nutritional yeast in flavour, and taste and it is also considered as a one-to-one replacement.
Porcini mushrooms (Boletus edulis) or summer mushroom has a special taste and great nutritional value. It has a semicircular cap with light to dark brown. Because of the chemical composition and nutritional value, mushrooms are healthy and tasty. The content of nutrients in mushrooms depends on the origin of the mycelium from the substrate, conditions and methods of cultivation (8).
Porcini mushrooms taste deeper with an earthy flavour as compared to most of the other mushrooms.
Some texture alternatives for nutritional yeast
Nutritional yeast gives a thickening effect to the sauces, stews, and soups. We will also discuss some substitutes of nutritional yeast according to the texture that can make the recipes thicker.
Brewer’s yeast
Brewer’s yeast is mostly used in manufacturing bread and beer. Its physical appearance is almost similar to nutritional yeast, such as both are present in the form of flakes and powder. But, in taste brewer’s yeast is more bitter and it also gives a thickening effect.
It is most preferably used in soups or sauces. It makes the soup thick in texture than all other alternatives. Brewer’s yeast does not raise the texture, it only thickens it.
The brewer’s yeast extract produced by enzymatic treatment is used to obtain several food processing factors such as flavoring enhancers such as monosodium glutamic acid and nucleotides, e.g., 50-guanosine monophosphate and 50-inosine monophosphate. Those substances, or the yeast extract, are used in meat products, sauces and gravies, soups, chips and crackers, stews, and canned food (2).
That is why it is recommended to use more in all those sauces and soups which are formed from cheese.
Firstly, use half or one-third amount of the brewer’s yeast in recipes then adjust it according to your choice of taste and thickness.
Brewer’s yeast powder contains high levels of residual gluten derived from grain malt (e.g., wheat or barley) used to produce beer. Then, patients with celiac disease, who have gluten sensitivity and try to avoid gluten should be aware of the risk associated with the use of brewer’s yeast supplements (2).
Chickpea flour
Chickpea flour is used in replacement of nutritional yeast just to get thickness in stews and soups. It is considered as a one-to-one replacement of nutritional yeast and it is an easily available and also a suitable substitute.
Chickpea flour is easily manufactured if it is available in your pantries just by pinching the chickpeas that can be sprinkled over the popcorn and pasta to get a delicious taste.
However, when chickpea flour is added to a food application, it might interact with the volatile compounds present in the food product, due to protein or starch interactions. Moreover, the aroma of legumes is sometimes associated with an unpleasant, beany-like aroma and therefore the addition of chickpea flours to (semi-) liquid food applications might induce some new potential (off-)flavours and aromas to the product (9).
Conclusion
In this brief article, we have answered the question “what can I substitute for nutritional yeast?” with an in-depth analysis of nutritional yeast, all possible substitutes concerning the taste and texture of nutritional yeast and the required quantity to be used.
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References
1.-
Saif, Said. Yeast Congress 2020-Market analysis. Oxidants and Antioxidants in Medical Science, 2021, 10.
2.-
Jach, Monika Elżbieta, et al. Yeast protein as an easily accessible food source. Metabolites, 2022, 12, 63.
3.-
Bai, X., M. Meenu, and B. Xu. Taurine, Free Amino Acids and 5′-Nucleotides in Oyster Sauce Products Marketed in China. J Nutr Nutr Ther, 2021, 1.
4.-
Malakul, Wachirawadee, et al. Novel coconut vinegar attenuates hepatic and vascular oxidative stress in rats fed a high-cholesterol diet. Front nutr, 2022, 156.
5.-
Minamiyama, Yukiko, and Shigeru Okada. Miso: Production, Properties, and. Handbook of fermented functional foods, 2003, 277.
6.-
Craig, Winston J., A. Reed Mangels, and Cecilia J. Brothers. Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives. Nutrients, 2022, 14, 1247.
7.-
Guo, Shuangshuang, Yan Ge, and Kriskamol Na Jom. A review of phytochemistry, metabolite changes, and medicinal uses of the common sunflower seed and sprouts (Helianthus annuus L.). Chem Centr J, 2017, 11.
8.-
Stojanova, Monika, et al. Comparative Research for the Influence of Drying Technology on the Chemical Composition of Chanterelle (Cantharellus cibarius) and Porcini Mushrooms (Boletus edulis). Goce Delcev University. 2017.
9.-
Noordraven, Laura EC, et al. Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions. LWT, 2022, 160, 113171.
