Abstract: The present invention provides a water insoluble coloring agent containing glucan-containing yeast cell ghosts which contain a proportion of intact yeast cell walls and at least one water soluble color source. The color source is selected to give the desired color in the coloring agent and in any product in which the coloring agent is used and may be any dye or pigment. For uses such as in foodstuffs, pharmaceuticals and cosmetics, the coloring agents must be acceptable for food and pharmaceutical use.

Abstract: Non-yeast protein is mixed with yeast, and enzymatic hydrolysis is carried out with yeast autolytic enzymes and optionally added exogenous enzymes to produce a yeast extract containing hydrolyzed non-yeast protein. More specifically, a mixture of yeast cells and 5 to 50% of cereal and/or animal non-yeast protein source is maintained at 40.degree. to 50.degree. C. for 5 to 15 hours and then at 55.degree. to 65.degree. C. for 1 to 5 hours to allow enzymatic hydrolysis to produce a water-soluble fraction. The water-soluble fraction is separated and concentrated. The non-yeast protein source may be one or more of maize gluten, corn gluten, wheat gluten, soya bean meal, whey solids, dried red blood, oat bran and wheat bran. By appropriate selection of the non-yeast protein, a yeast extract with specific flavor can be produced for use as a taste additive in the food industry.