There is a yellow powder that vegetarians have long kept as a secret, and its taste resembles parmesan - without a drop of milk. Nutritionist Vanessa Leon says nutritional yeast is „authentic functional food, not a trend".

It is obtained from cultivated yeast (Saccharomyces cerevisiae), dried at low temperatures so it deactivates but keeps its nutritional properties. Unlike brewer's yeast, this one cannot ferment once it is ingested - meaning it won't bloat you.

Why does it taste of cheese? Because of umami - the fifth basic taste. „The brain links the parmesan taste that floods the mouth with vegan, lactose-free food," Leon explains. That is exactly why it is a favourite when you want the taste of mature cheese in a dish without dairy products.

The nutritional profile is not to be underestimated. Over a third is protein, it is rich in B-complex vitamins - including the key B12, which vegetarians find hard to get - plus folate, biotin, zinc and fibre. One to two spoonfuls a day are enough.

The benefits are concrete: B vitamins help with energy metabolism and reducing fatigue, biotin and zinc support hair, skin and nails, and folate and B6 the immune system. How to use it? Sprinkle it over pasta, pizza, risotto, roasted vegetables, salads, even popcorn - anywhere you would otherwise grate cheese. Simple, cheap, and with no marketing behind it.