Items Tagged with 'umami'

ARTICLES

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Ohly: Create Comfort, Cravings

Ohly’s new chicken flavor adds craveability, comfort to consumers’ favorite savory foods
January 18, 2022
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Demand for classic home-styled foods has increased during the pandemic as these well-known and beloved tastes often trigger pleasant, comforting memories for consumers.


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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
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Rachel Zemser MS, CCS
September 29, 2021
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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.


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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
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David Feder , RDN Jennifer Seyler, MS, RDN
July 14, 2021
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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. 
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Florida Food Products: Cut Sodium, Clean Up Label

Fermented mushroom juice concentrate helps processors clean up the label, reduce sodium
June 16, 2021
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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.
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Bell Flavors & Fragrances: Alternative Protein, Vegan

Bell Flavors & Fragrances targets flavoring needs
April 27, 2021
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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.
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Kerry: Savory Taste Trends

Kerry predicts flavor, ingredient trends in ready meals, soups and other savory categories
April 2, 2021
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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.
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Amano Enzyme: Savory Flavor Boost

Amano introduces savory enzyme for plant protein products
March 3, 2021
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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).
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