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.
Salt of the Earth says its Mediterranean Umami can help manufacturers improve the nutrient profiling calculation of their savoury snacks. Nutri-Score has been adopted by numerous European countries and companies like Nestlé and Danone.
UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.
Symrise has developed a highly concentrated umami flavour which it will market as a replacer for monosodium glutamate (MSG) in Europe, once approval is granted.
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.
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.
Volatile extracts from celery can enhance the flavour of chicken
soup, and could offer novel flavour enhancers for food
formulations, suggests new research.
Scientists in the US have recently demonstrated the function of
both a human receptor that responds to sweeteners and a related
human receptor that responds to glutamate, a savoury tasting
molecule found in a variety of meats, cheeses...
