The product of autolysis, the process by which cells break themselves down using their own enzymes after death or under stress. In food production, yeast autolysate is the most important example: yeast cells are induced to digest themselves, releasing a rich mixture of amino acids, peptides, nucleotides, and B vitamins that serves as a savory flavoring and fermentation nutrient. It is the basis of spreads like Marmite and Vegemite and a common ingredient in soups, sauces, and snacks where it is labeled as yeast extract. The process concentrates the umami compounds developed during fermentation, delivering deep savoriness without meat. Autolysates exemplify turning a biological ending, cell death, into a flavorful beginning.