Kokumi compounds are tasteless but in the presence of glutamate, ribonucleotides, and salt they create a lingering rich taste sensation adding to the natural synergy by modulating the basic tastes of sweet, sour, sweet, bitter, and umami. Kokumi taste is activated by peptides released in the production of yeast extracts and impacts on the mouthfeel, body, continuity, and long-lasting taste and thickness of flavor on the palate. For example, kokumi compounds intensify salty taste making it more pleasant, increase sweet taste making it more delicate, enhance the umami taste drawing out savory and meaty character. Hiyeast © Kokumi Yeast Extracts provide kokumi flavor through naturally occurring sulfur-containing peptides that strongly activate taste sensations. Due to the rich natural content of sulfur amino acids, Hiyeast© Kokumi Yeast Extracts simplify flavor development by reducing the need to add extra sulfur-containing amino acids during processing. Hiyeast © Kokumi Yeast Extracts are nutritious food ingredients, that boost the meaty taste of products and can also be applied to dairy products improving body and mouthfeel.