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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.
The company joins forces with Pepper Teigen, designer Zipeng Zhu, and Asian food brand Omsom to replace outdated "No MSG" signs with new "KNOW MSG" symbol
December 2, 2020
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.
Study finds that glutamates such as MSG can provide partial sodium replacement in certain food categories
November 8, 2019
Research results are consistent with the National Academies of Sciences, Engineering, and Medicine's 2019 Dietary Reference Intakes for Sodium and Potassium report, which references MSG as a tool to help reduce sodium.
Industry researcher projects nearly $13.3 billion in global sales of savory ingredients by 2019.
August 4, 2014
Yeast extract volumes have increased considerably in Europe in the period up to 2010. Most European producers are running at or near capacity. New investments have mainly been focused in Asia with the intention of importing into Europe.
Consumers’ continued yearning for food that is fresh, fast, and healthy is driving innovation and new food and flavor product development, according to "U.S. Market for Flavors."
July 3, 2014
The value of the total U.S. market for flavors -- including flavor additives, flavor enhancers, sugar substitutes, and spices -- will increase from $6 billion in 2014 to $7 billion in 2019.
Food manufacturers continue to reduce sodium content by tactics ranging from stepwise reduction to salt replacers. Consumersí perception of salt plays a crucial role.