Israel-based Salt of the Earth expanding distribution of its Mediterranean Umami flavouring, a product that the company says can help companies in their reformulation efforts by “heightening” taste perceptions of salt – and possibly even sugar.
Umami flavours can be a natural alternative to the not-so-clean-label monosodium glutamate (MSG), says Bell Flavours and Fragrances, as it launches six natural umami flavours including three yeast-free formulations.
Umami seasoning supplier Ajinomoto is "disappointed" Europe's food safety authority has called for regulations capping MSG and glutamate additives in food, as the Commission confirms it will consider setting maximum levels.
Europe’s Food Safety Authority (EFSA) has set a safe level for glutamate food additives, but given many Europeans are over this level, it is urging the Commission to revise the current maximum levels permitted in food.
Sustainable sea salt solution business Salt of the Earth has launched a two-in-one ingredient that it claims can improve flavour and cut sodium levels in a range of foodstuffs.
Nestlé India has voiced its disappointment at the “unprecedented step” by the Indian government of going to the courts to seek nearly US$100m in damages for “unfair trade practices” in the wake of the Maggi noodles affair.
Glutamates can be used to increase intake of food containing novel flavours - although it does not necessarily mean people will like those flavours, researchers have unexpectedly found.
Yeast manufacturer Yeastock has introduced a yeast extract in Europe with a high level of free glutamic acid, for enhancing tomato, capsaicin or dairy flavours, among other potential applications.
A new identification technique based on liquid chromatography–mass spectrometry (LC-MS) can be used to identify and quantify umami enhancing compounds in foods, according to new research.
Consumption of the flavour enhancer monosodium glutamate (MSG) is positively associated with weight gain, independent of energy intake, says new research.
US firm DairiConcepts has launced a new EU-certified clean label sodium-reducing flavour enhancer as it targets “increasingly health conscious” consumers worldwide.
Consuming glutamate or the flavour enhancer MSG from food does not produce headaches, finds a new review that supports the safety and tolerability of an ingredient increasing in use.
Create Flavours has developed a new natural tomato enhancer, which is said to be ideally suited to supporting essential tomato notes in a range of food products.
Givaudan has developed a new range of flavour ingredients focusing on umami in order to allow manufacturers a clean label approach to flavour enhancement, the company says.
Ohly is launching an upgraded version of its torula yeast extract Provesta 512, following improvements to its processing and increased free glutamic acid level.
Progress has been made in pinpointing the mechanism of that most mysterious of taste sensations, umami, with potential implications for understanding taste preferences and undercovering the workings of other proteins.
A new umami ingredient has been launched as a possible alternative to monosodium glutamate which could help food manufacturers reduce costs and salt content in their products.
New derivatives of the compound guanosine 5'-phosphate may enhance
the sensorial impact of monosodium glutamate (MSG) and boost the
umami taste to savoury-based foods, Italian scientists report.
A new taste modification platform from Wild Flavors claims to allow
manufacturers of savoury goods to add the distinct umami flavor -
and mouthfeel - to their products.
DSM Food Specialties claims that its Maxarome Select product - a
natural high 5' nucleotide yeast extract - can effectively replace
monosodium glutamate (MSG) in crisps without any loss of flavour or
taste.
Umami, the fifth basic taste, falls under the spotlight as Dr.
Jacqueline B. Marcus in the US discusses how understanding this
inexplicable taste sensation can help food technologists increase
consumer acceptance and preference in...
Japanese seasonings company Ajinomoto moves deeper into the export
market for the food flavour enhancers - nucleotide seasonings -
unveiling a 6 billion yen factory in Thailand last week.
A recent study from Japan, published in Experimental Eye
Research and reported in the latest issue of the New
Scientist, suggested that diets high in the flavour enhancer
monosodium glutamate could lead to vision loss. The glutamate...
Controversy surrounding food additive E621, otherwise known as
monosodium glutamate - a common flavour enhancer - was re-ignited
this week when a Japanese researcher suggested that consuming too
much of the ingredient could make you...
