Flavours and colours

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Kerry: Umami and kokumi combination breaks new ground in savory flavors

By Mary Ellen Shoup

Umami, referred to as the ‘5th taste’ in the culinary world (in addition to sweet, sour, salty, and bitter), and kokumi, characterized as a ‘taste enhancer’ that heightens and lengthens flavors, could be the next winning savory flavor combination in packaged...

Do hybrid products appeal to flexitarian consumers? Pic: GettyImages-vaaseenaa

Could ‘hybrid’ products meet booming flexitarian demand?

By Katy Askew

Flexitarian consumers are a key segment driving the plant-based boom. But while this group might be motivated to reduce their meat consumption by health and environmental concerns, taste remains king. Could the development of ‘hybrid’ products, containing...