Articles Tagged with ''umami''

Natural Flavor-Booster & Masker Ingredients for Clean-Label, Plant-Based, and Better-For-You Products

Secondary ingredients need to be derived from natural sources and contain no traces of solvents or similar chemicals

September 29, 2021

To attain the coveted clean-label designation, today’s “flavor helpers”—the secondary ingredients needed to mask or block a bitter aftertaste or to enhance a desired flavor (which in turn can mask off notes)—need to be derived from natural ingredients and contain no traces of solvents or similar chemicals.

Hydrolyzed Proteins, Amino Acids, Enzymes, Peptides, and Nucleotides Each Play a Role in Improving Health

Alongside the growth of whole ingredient protein, the various parts that make up the molecule are not being ignored

David Feder , RDN Jennifer Seyler, MS, RDN

July 14, 2021

The protein trend has promised to continue at a steady pace, with interest in, and consumption of, plant proteins increasing at record levels. This is due in large part to the rapid expansion in consumer demand for meat, dairy, and seafood analogs. But alongside the growth in protein as a whole ingredient, the various parts that make up a protein molecule are not being ignored.

Florida Food Products: Cut Sodium, Clean Up Label

Fermented mushroom juice concentrate helps processors clean up the label, reduce sodium

June 16, 2021

This lacto-fermented mushroom juice concentrate offers manufacturers a clean label replacement for less desirable ingredients such as MSG, sodium inosinate and quanylate, and autolyzed yeast extract. Meanwhile, the concentrate delivers a distinctive umami flavor in a variety of applications such as soups, sauces, dips, plant-based meats, flavor systems, and more.

Cassandra Rouleau, activation marketing specialist, Kerry

CULINARY APPLICATIONS

Q&A with Cassandra Rouleau, Kerry Taste & Nutrition

Flavors to Savor: Kerry Taste & Nutrition’s Taste charts identify five key flavor trends for 2021

May 17, 2021

Prepared Foods speaks with Cassandra Rouleau, Activation Marketing Specialist at Kerry Taste & Nutrition.

Q&A with Chris Koetke, Ajinomoto Health & Nutrition North America, Inc.

May 14, 2021

Prepared Foods talks flavor boosting with Chris Koetke, corporate executive chef at Ajinomoto Health & Nutrition North America, Inc.

Bell Flavors & Fragrances: Alternative Protein, Vegan

Bell Flavors & Fragrances targets flavoring needs

April 27, 2021

Answering the needs of the evolving plant-based food and beverage market, Bell Flavors & Fragrances has launched a portfolio of taste technologies and flavors to help manufacturers overcome challenges in product development and improve the overall taste profile of plant-based alternatives.

Kerry: Savory Taste Trends

Kerry predicts flavor, ingredient trends in ready meals, soups and other savory categories

April 2, 2021

Kerry has released a report predicting flavor and ingredient themes that are trending in ready meals, soups, sauces and sides in the United States and Canada.

Amano Enzyme: Savory Flavor Boost

Amano introduces savory enzyme for plant protein products

March 3, 2021

Amano Enzyme introduces Umamizyme™ Pulse, a non-GMO enzyme designed for use in a variety of plant protein products to produce a pleasant, savory (umami) flavor, similar to that provided by monosodium glutamate (MSG), as well as a sensation of richness and complexity (kokumi).

Ajinomoto Health & Nutrition North America: Reduce Sodium

New study shows MSG promotes significant sodium reduction, enjoyment of better-for-you foods

August 19, 2020

A new study published in the Journal of Food Science suggests monosodium glutamate (MSG) can be used to significantly reduce sodium while also promoting the enjoyment of better-for-you foods like grains and vegetables.

Salt of the Earth: Reduce Sodium

Salt of the Earth’s clean label Mediterranean Umami ingredient helps food manufacturers cut sodium by up to 45%

July 30, 2020

Using Mediterranean Umami, a sodium-reduction ingredient, can help food manufacturers improve their Nutri-Score label. This clean-label ingredient product line, developed by Salt of the Earth, Ltd., consists of Mediterranean Umami powder and Mediterranean Umami liquid.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.