I have wondered for some time now what on earth the purpose could be for adding “hydrolyzed yeast” and other things (like soy protein) to canned meals. Oh, I assume it is a flavor inhancer, or something like that. But I ask (somewhat rhetorically) why they feel they need to add it (and this thread is actually more of a mini-rant for that reason).
Short story. A couple of years ago, I was in a store. And I saw a can of something or another supposedly offered by Wolfgang Puck. Now, I (like I assume most of the rest of you), could probably never afford to go to one of his restaurants. But this seem an opportune time to try out some of his cuisine, and at a reasonable price. You guessed the rest: when I got home I found out it had hydrolyzed yeast in it! Mr. Puck, how could you?
Anyways, I offer in this thread a solution to the problem too. Apparently organic canned soups and such may not have this ingredient in it. In fact I just bought two recently that don’t, and they’re on my kitchen counter right now. The strangest thing, in fact, is I bought one for a dollar in a dollar store! (I know they frown on us endorsing product on these boards. So I will only tell you the 2 brand names of these organic soups if someone asks.)
Well, that is my thread: Why on earth do they have to add things like this. And what do the rest of you think?