While past discussions about craveability generally revolved around the fundamental influences of great taste, umami has rapidly established itself as an impactful way to create delicious, savory innovations.

Ranch dressing is one of the most popular salad dressings and dipping sauces in the US, yet previous efforts to get rid of MSG in this classic salad dressing and dip have been unsuccessful until now.

A carrot and apple soup demonstrated how SANTE can reduce salt and cream; while a roasted red pepper sauce with SANTE and CTC contained lower tomato paste and heavy cream. The third concept was a Tom Yum soup with reduced sweetened condensed milk, coconut milk and soy sauce.

A perennial trend, the culinary traditions of the vast Asian continent are riding a new wave of popularity.

Salt of the Earth conducted a number of successful trials on several sauces with high sugar and salt content. In a standard ketchup recipe, Mediterranean Umami was able to reduce sodium by 30%, and sugar by 25% while maintaining an identical organoleptic profile.

Gochujang brings rich umami flavor with a gentle heat and slightly sweet finish and is widely regarded by trend watchers as the "next Sriracha."

Unlike traditional soy sauce—which is made from a blend of soybeans and wheat—Granulated Gluten-Free Tamari Soy Sauce-NGP is made without wheat.

Go Umami is available in three flavors: Savory, Orange Teriyaki and Hickory Smoke.

Biorigin will use its IFT Food Expo Booth #612 to showcase a new Bionis yeast extract in a flavorful food example with Grissini Italian bread sticks.