Add a pinch, boost flavors a bunch.
[alt text]
top left: a hyper-realistic illustration in muted orange of fresh whole-food ingredients such as mushrooms, parsley, a steak on the bone, a whole chicken, tomatoes, onions, potatoes, salad, and a pot of assorted vegetables with steam rising from it.
bottom left and top right: two graphs discussing the various different Zyest products and their respective properties, starting level percentages, and associated benefits.
[transcription]
Add a pinch, boost flavors a bunch.
Zyest flavor enhancer brings out taste, holds down the cost of your processed foods.
Zyest is a pure food flavoring that brings out wholesome, natural flavors at the same time it keeps costs down. Zyest works on a very simple principle: enhance natural flavors of foods by using a low-cost ingredient that doesn’t sacrifice quality.
Made From The Purest Yeast.
Zyest is produced from the only food yeast grown continuously inside pressurized fermentors. This means that the yeast grows as a pure culture, virtually eliminating all other microorganisms from the yeast culture. The result: autolyzed yeast products with nutritional consistency and uniform flavoring you can count on. Zyest autolyzed yeasts help improve the flavor of soups, poultry, meats, and a variety of convenience foods.
ZYEST UNIQUE, LOW SODIUM, AUTOLYZED YEAST FLAVORINGS
PRODUCT
PROPERTIES
ZYEST-70: Low Sodium, Salt-free natural flavoring, Enhances poultry and meat flavors, lower cost
ZYEST-45: 32 percent potassium chloride, Low sodium, Enhances chicken flavor
ZYEST-FM: Enhances enzyme modified blue cheese flavor, Enhances mushroom flavor
A taste of what our Zyest can do.
Food Group: Sauces, Gravies, Soups, Chicken Roll, Specialty soups, sauces - low salt, and dietatic, Low sodium soups and meats, Blue Cheese Dressing, Mushroom soup, sauces
Product: ZYEST-70, ZYEST-70, ZYEST-70, ZYEST-45, ZYEST-70, ZYEST-45, ZYEST-FM, ZYEST-FM
Starting Level Per Cent*: 0.15-0.35, 0.5-0.75, 1.0-1.25, 0.75-1.00, 0.15-0.35, 0.25-1.00, 0.5-2.00, 0.25-0.75
*Per cent of product as consumed
Property: Enhances desirable flavor notes such as chicken, turkey and pork, Enhances flavors: celery, potato, Enhances poultry flavor notes, Adds potassim chloride and enhances chicken flavor, Adds flavor without adding salt, enhances desirable flavors, reduces bitterness of potassium chloride, Has 32 per cent potassium chloride, no sodium chloride, reduces bitterness of potassium chloride, enhances flavors, Enhances enzyme modified blue cheese flavor, making it more natural, Enhances mushroom flavor
Benefits: Improves consumer acceptance, Better flavor, Retains more chicken flavor, Low sodium poultry rolls, Has application in dietetic foods, Improved flavoring for low sodium foods, More natural flavor with enzyme modified blue cheese, reduced cost, More mushroom flavor
Free Sample.
To find out what Zyest can do for your foods, just send the coupon below to Pure Culture Products, Inc. and we’ll send you a free sample. We’ll even give you a few suggestions on how to use it, too. In fact, we’ll work with you to help engineer the right flavor and nutritional value for your food products.
Flavor, Functionality, Nutrition.
ZYEST
Pure Culture Products, Inc., Department 1339. 200 E. Randolph Dr., Mail Code 1903, Chicago, IL 60601.
Gentlemen: Please send me a free sample of:
I am particularly interested in your products for use in the following food formulations:
Name
Title
Company
Address
City, State, Zip
PURE CULTURE PRODUCTS, INC. (Affiliate of Amoco Foods Company)
[additional notes]
(Marjan Stuckart)
advertisement space is used effectively to market three products, Zyest 70, 45, and FM, all with different purposes highlighted by the two informational graphs.
the coupon for free samples also stood out as interesting because it asks customers to describe the food they intend to implement Zyest into, thus giving Pure Culture Products more information on who they’re consumers are.
- Ad Title
- Add a pinch, boost flavors a bunch.
- Creator
- Pure Culture Products
- Date
- 1980-11
- Type
- trade ad
- Periodical
- Food Technology
- Volume
- 34
- Issue
- 11
- Page(s)
- 30-31

