Knowledge Base > Dan Marek - Ask Me Anything (Office Hours)
Dan Marek - Ask Me Anything (Office Hours)
This event was on
Tuesday, January 09, 2024 at 11:00 am Pacific, 2:00 pm Eastern
Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to cours… Read More.
Question:
I’ve heard that certain brands of non-fortified nutritional yeast tend to have a better cheesy profile than fortified. Any truth to that, beyond their marketing claims?
— Natalie Miller
Answer:
Non fortified nutritional use is usually a little harder to find and it's usually a little bit more expensive. Now, fortified nutritional use usually has B12 that's been added to the nutritional use to be able to add B12, which is something that a lot of people that are in the plant-based world do need. Um, now that being said, a lot of times when for foods are fortified, they're not using the most top end or high end vitamins to be able to put into those. Um, the other thing to consider is that you're, if you're adding something to an essential an ingredient, you're also taking away from the essential flavor a little bit because you're adding something into it. So imagine if you just took your multivitamin, ground it up and then put it into a food, you're still gonna have a little taste of that multivitamin in that other food. Correct. So the same thing can actually happen with the B12. They do say that it's non-flavored, which it is. Um, but it's also taking away from the, the, uh, the cheesy profile, um, of the nutritional yeast as well, just a little bit. So is there a little bit of truth to the non fortified having a better cheesy profile? Kind of, yeah, because uh, it actually has the fortified ingredients into it as well. So it's taking a little bit away from that nutritional yeast flavor 'cause there are other ingredients in it. So if you wanna go the extra mile and buy the non fortified nutritional yeast, that's great. We typically like, I mean I, you know, growing up in the industry have totally had the fortified nutritional use probably most of the time and I've only more recently, um, found the non fortified versions. Um, is there a big difference in them? It's a little hard to notice unless you're really used to eating nutritionally used very regularly. Um, if you put them right next to each other and taste them, you can taste the difference right away. If you're putting 'em into foods, it's a little bit harder because you have so many other flavor profiles that are actually happening in the foods. So a little bit of column, a little bit of column B and you can make your choice based on that.
