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.

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.

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).

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. 

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.

With snacking up during the COVID-19 pandemic, reducing the amount of salt in snacks is an on-trend task for snack companies. Salt of the Earth, Ltd., has developed a new, clean-label sodium-reduction ingredient for snack applications.

With more than three out of four consumers worldwide claiming to read ingredient labels, it has become critical that food and beverage manufacturers offer clean-label products consumers can trust.

Umamis Crunchy Snacks are manufactured using traditional extrusion technology applied with novel adaptations that yields a generous 40g-equivalent hit of fresh mushrooms per serving.

Monosodium glutamate (MSG) is a pantry staple across the globe, yet the subject of skepticism in the US where stigmas prevail despite extensive research proving its safety.

International cuisines continue expanding and trending.