umami | Prepared Foods

Items Tagged with 'umami'

ARTICLES

Ohly: Create Comfort, Cravings

Ohly’s new chicken flavor adds craveability, comfort to consumers’ favorite savory foods

January 18, 2022

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.

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.

Florida Food Products: Cut Sodium, Clean Up Label

Fermented mushroom juice concentrate helps processors clean up the label, reduce sodium

June 16, 2021

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.

Umamizyme™ Pulse: A Clean-Label Solution for Plant-Based Umami

Interactive Product Spotlight

June 2, 2021

Prepared Foods invites you to explore Amano Enzyme's Umamizyme™ Pulse, a non-GMO enzyme that not only adds a savory, meatier taste to plant-based foods, but also enables food manufacturers to provide a vegan-friendly, clean-label product.

Cassandra Rouleau, activation marketing specialist, Kerry

CULINARY APPLICATIONS

Q&A with Cassandra Rouleau, Kerry Taste & Nutrition

Flavors to Savor: Kerry Taste & Nutrition’s Taste charts identify five key flavor trends for 2021

May 17, 2021

Prepared Foods speaks with Cassandra Rouleau, Activation Marketing Specialist at Kerry Taste & Nutrition.

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.

Bell Flavors & Fragrances: Alternative Protein, Vegan

Bell Flavors & Fragrances targets flavoring needs

April 27, 2021

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: Savory Taste Trends

Kerry predicts flavor, ingredient trends in ready meals, soups and other savory categories

April 2, 2021

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: Savory Flavor Boost

Amano introduces savory enzyme for plant protein products

March 3, 2021

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).

More Articles Tagged with 'umami'

The Power of Profiles: How to Change Your Extrusion Screws for Faster Success

Many variables exist in the food extrusion process. While things like barrel temperature, screw speed, and water content are frequently adjusted, changing a screw geometry is a variable seldom touched by developers due to the complexity and unpredictability that may result. In this webinar, we will discuss the different types of geometries commonly available for single and twin-screw extrusion and how you can begin to change them to unleash their potential for product and process development.

Food Safety Summit

The 25th annual Food Safety Summit is the industry's premier event connecting food safety professionals throughout the supply chain with timely, actionable information and practical solutions to improve food safety! Learn about the most recent outbreaks, contaminants, and regulations from leading subject matter experts. Evaluate the most effective solutions with interactive exhibits from leading suppliers. Connect and network with a community of food safety professionals throughout the supply chain.