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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.
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.
The company joins forces with Pepper Teigen, designer Zipeng Zhu, and Asian food brand Omsom to replace outdated "No MSG" signs with new "KNOW MSG" symbol
Ajinomoto Co., Inc., a producer of MSG committed to championing science and setting the record straight on the ingredient, announced a new campaign to address the heart of MSG's perception problem in the US: xenophobia-born misinformation.
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.
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.
Ralston Foods Foodservice has prepared four snack mixes for on-the-go foodservice sales. Varieties include Traditional, Cheddar, Sweet & Salty Honey Nut and Ultimately Bold. Each variety comes packaged in an 8.75oz bag.
Kettle-cooked potato chips are one of those everything-old-is-new-again kind of trends. Kettle cooking is by no means a new notion; however, more and more kettle-cooked potato chips are making their way to markets around the country.