Monosodium glutamate — better known as MSG — might be shaking off its negative perception as CPG brands look to the ingredient to create savory flavor profiles and products with lower sodium.
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.
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.
European producers of speciality yeast products are defending the use of yeast extracts in food following claims from consumer advocates such as FoodWatch in Germany that the food industry’s use of such ingredients and labelling around them is deceptive.
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.
Bio Springer has announced moderate price increases for its yeast extracts due to the rising price of sugar, which reached a 30-year high earlier this year.
US firm DairiConcepts has launced a new EU-certified clean label sodium-reducing flavour enhancer as it targets “increasingly health conscious” consumers worldwide.
Ohly has officially opened a new yeast extract plant in Harbin, China, giving it an Asian production arm to complement existing plants in the US and Europe.
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.
Leiber is ramping up its yeast extract capacity by bringing its spray-drying activities in-house, as demand for brewery by-products is gradually increasing and third party spray-drying capacity is sought after.
Burgeoning demand for flavours from Chinese food manufacturers has led to rapid growth in the last decade and encouraged more foreign firms to set up operations there, says Leatherhead.
ABF Ingredients is taking advantage of high demand in enzymes and yeast, with new capacity coming on board this year or next. But for the last year, growth was driven largely by currency benefits.
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.
Leiber is in the midst of a major expansion of its yeast production facilities in Germany, as it build capacity by 50 per cent to cater to greater market demand.
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
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.
Rising costs and shrinking supply of sugar molasses are driving up
the cost of yeast extract production, says Bio Springer, which is
today announcing a double digit price increase for its extracts as
of next year.
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.
European Commission calls for comments ahead of April Codex meeting
on proposed maximum levels of the potentially carcinogenic chemical
contaminant 3-MCPD in hydrolysed vegetable protein and soy sauces.
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...
La Jolla, California based Senomyx yesterday reported its results
for the first quarter of 2005, focusing attention on its FEMA GRAS
certification and its recently extended contract with Nestle.
Continued demand for its amino acid supplement Amino Vital was one
of the main drivers of growth for Japanese monosodium glutamate
seasonings and sweeteners group Ajinomoto in the first nine months of 2003.
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.
Eager to grab a slice of the steadily growing market for natural
alternatives to hydrolysed vegetable protein (HVP) seasonings, UK
company Overseal Foods has launched a line of yeast products under
the brand name Yesto-Seal.
UK sugar group Tate & Lyle continues to divest itself of
non-core or under-performing assets with the announcement this
morning that it has entered into an agreement for the sale of its
monosodium glutamate (MSG)production unit...
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...
Ajinomoto, the Japanese food seasoning giant, apologised to the
Muslims of Indonesia this week in several major newspapers over the
use of pig enzymes...
