kokumi | Prepared Foods

Items Tagged with 'kokumi'

ARTICLES

Ajinomoto: Taste—With Nutrition

Ajinomoto using IFT FIRST to dispel MSG myths, showcase innovation

June 27, 2024

In addition to a booth on the expo floor, Elizabeth Morrow, Ph.D., principal food scientist for AHN, is presenting “Kokumi’s Untapped Potential: The Flavor Builder You Didn’t Know You Needed” on July 16 at noon in McCormick Place room S401bc.

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

Rachel Zemser MS, CCS

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.

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.

T. Hasegawa USA: Natural Flavor Boost

T. Hasegawa USA introduces Boostract natural flavor modifier

February 16, 2021

T. Hasegawa USA introduces its natural flavor modifier BoostractTM to the North American market. This innovative new technology aims to revolutionize the way consumers experience food and beverages by adding or enhancing the effect of kokumi (which translates to “rich taste” in Japanese). Kokumi increases the richness of taste while maintaining balance between different flavors for a more satisfying experience in foods and beverages.

Join us for an insightful webinar with Dr. John Miles as we explore how advanced automation is reshaping research and development in the food and beverage industry.

This webinar is formulated to help you design delicious gluten-free and plant-based baked goods that help meet the evolving demands of today's consumers.