Vegetable bouillon

It is repeatedly claimed that glutamate is added to Rapunzel soups. This statement is not correct. Of course, we do not add any flavour enhancers in the form of artificially produced glutamate to our soups and broths. Every yeast and every yeast product contains natural glutamic acid (whose salt is glutamate). This is a natural component of yeast. In the prepared soup, the amount of glutamic acid is vanishingly small and is only about 0.017 - 0.03 %! Glutamic acid as a natural component of a food does NOT produce Chinese restaurant syndrome, according to experts. The amino acid glutamic acid is found in almost all proteins in our food and is used by the human organism for body protein synthesis, e.g., it is found in particularly large quantities in soy protein, soy sauce, cereals, molasses and liver. The artificially produced glutamate and the artificially produced glutamic acid are obtained biotechnologically by means of microorganisms and added to conventional foods mainly as sodium glutamate.

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We use yeast extract cultivated on organic grain for the clear soup, the stock cubes and the delicatessen stock. The yeast extract is produced using the gentle autolysis process, not the acid hydrolysis process used in the conventional sector. The advantages are as follows: No chemical nitrogen sources and synthetic vitamins are used. No hydrochloric acid is used, which means that the saline content is lower. All our yeast products used are guaranteed GMO-free.

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