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.
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.
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...