Case Study

Clean-label Umami and Kokumi solutions

Format: PDF file | Document type: Case Study

Clean-label Umami and Kokumi solutions

Related categories: Flavours and colours, Fruit, vegetable, nut ingredients, Meat, fish and savoury ingredients

The memorable sensory qualities of umami and kokumi used in perfect synergy can bring depth and taste to savoury foods. Integrating umami and kokumi effectively into savoury products requires an experienced understanding of how they interact with each other and with other ingredients. Since this often calls for small, nuanced adjustments, Kerry's experienced flavourists and sensory scientists are frequently called upon to provide ideas and solutions that help to achieve the desired result without compromising overall balance. 

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