Items Tagged with 'umami'

A-Sha Foods partnered with SpongeBob SquarePants to launch a limited-edition line of ramen noodle cups. The products feature tonkotsu, miso and shoyu varieties and are formulated with air-dried noodles and no added MSG.

Cultured animal products are moving beyond concept as companies refine production, secure approvals, and tackle cost barriers. Rising consumer interest in sustainable protein is accelerating the shift toward market-ready cultivated meat and seafood.

Meeting sodium reduction guidelines is especially challenging in sauces, where sodium’s role extends well beyond seasoning. With stricter regulations on the horizon and increasing consumer health awareness, the need for innovative sodium reduction solutions has never been more urgent. 

Carnal's hero product, the Black Truffle & Black Garlic Beef Stick, raised the bar for portable indulgence with its rich, smoky flavor, clean snap, and zero sugar formulation. 

As regulatory pressure and consumer awareness continue to push for lower sodium levels, Salt Answer offers manufacturers a solution that reduces sodium by up to 30% without compromising taste.

Plant-based foods have transformed from bland alternatives to culinary innovations that rival their animal-based counterparts. No longer just about substitution, today’s plant-based products are designed to be flavorful, exciting, and appealing to all consumers, not just vegans and vegetarians

SupplySide West attendees are encouraged to visit booth #1973 and learn more about how Amano Enzyme’s high-quality microbial enzymes can help provide the optimal texture, taste and overall performance for a variety of applications including plant-based food products, functional beverages and dietary supplements.

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.  

The trend toward global culinary exploration is driven by younger generations. Among those participating in our annual surveys, Millennials and Generation Z globally are somewhat more likely to express interest in more unusual, adventurous and exotic flavors.

Chef Chris Koetke speaks from 43 years of experience as a chef, culinary program instructor and culinary business owner.