Researchers propose ‘Venus flytrap’ working of umami receptors

Dried fish stock may be salt enhancer for food

11-Aug-2008

A dried stock made from the bonito fish – a stock used extensively in Japanese cuisine – may improve the palatability of reduced-salt products, suggests new research.

Flavor enhancer to reduce costs and salt

18-Jul-2008

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.

Nestle collaboration to target genes and taste perception

09-May-2008

A better understanding of how genes affect a person's sensitivity to taste could enhance the development of foods that meet specific consumer preferences and individual nutritional needs.

Researchers propose ‘Venus flytrap’ working of umami receptors

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.

Related Topics

Dried fish stock may be salt enhancer for food

Flavor enhancer to reduce costs and salt

Nestle collaboration to target genes and taste perception