The ARTIGLUT range has been developed to offer clean-label solutions that allow monosodium glutamate to be replaced without compromising flavour intensity. It is based on selected yeast extracts that naturally provide the compounds responsible for umami, reproducing the flavour-enhancing effect of MSG in a stable manner and without the use of additives. Thanks to its high content of free amino acids and natural nucleotides, the ARTIGLUT range activates the same taste receptors involved in the perception of umami, creating a deeper, rounder and more balanced flavour. This sensory technology improves palatability, increases salivation and enhances meaty and culinary notes without altering the product’s original profile. Furthermore, its reduced sodium content makes it an ideal choice for healthier formulations. ARTIGLUT integrates easily into meat products, stocks, soups, ready meals, sauces and snacks, offering a natural, modern alternative in line with current market trends, where sensory quality and clean labels are becoming increasingly important.