Items Tagged with 'umami'

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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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Ajinomoto Health & Nutrition North America: Reduce Sodium

New study shows MSG promotes significant sodium reduction, enjoyment of better-for-you foods
August 19, 2020
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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. 
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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
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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.
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