Kinomi blends exotic flavours like Indian green mango and kombu seaweed with nuts including baru - a nutritious but little-known nut from Brazil. “I season lightly so the hero flavour is always the nut," the company's founder says.
FoodNavigator will be starting a weekly feature ‘Spotlight on Start-ups’ where we interview some of the most innovative food start-ups operating in Europe, the Middle East and Africa. Here we give a preview of three of them.
Soy sauce can be used to reduce the salt content of manufactured foods by more than 30%, according to recent research from the Dutch university Wageningen’s UR Food and Biobased Research centre.
Replacing salt with naturally brewed soy sauce could slash sodium levels in certain products by up to a third, whilst still retaining long term consumer liking, say researchers.
FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.
Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan.
Japanese soy sauce giant Kikkoman is to forge ahead with plans to
expand in the US with the announcement this week that it has
earmarked $100-million (approx. €86m) for the expansion of its
plant in Walworth County in Wisconsin.
One year on and the quality of soy sauce used in catering outlets
in the UK appears to have improved. The UK Food Standards Agency
(FSA) recently carried out a survey and found fewer samples
containing unacceptable levels of the chemical...
Australian food watchdog clamps down on soy sauce products
containing cancer-causing chemical in concentrations 200 times
greater than the acceptable limit.
ANZFA) on Monday initiated a recall of twelve imported soy sauce
products after tests showed that they contained unsafe levels of
the chloropropanol 3-MCPD, a chemical contaminant and possible
cancer-causing agent.
Kikkoman Corp. and six other food makers have teamed up to sequence
the genome of koji, a fermenting agent used to make soy sauce and
soybean paste, by 2003.
The Chinese government's new standards on soy sauce, designed to
give Chinese consumers information about a potential cancer-causing
compound, will be officially implemented Sept. 1, 2001.
According to a Malaysian health official, Malaysia has ordered soy
sauce and seasoning products from several countries off food
shelves for fear that they cause cancer
