US, Washington-based Hempler Food Group has urgently recalled 1.8 tonnes (t) of pepperoni sticks after three customers complained they found metal fragments in the meat products.
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.
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.
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.
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.
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.
A new taste modification platform from Wild Flavors claims to allow
manufacturers of savoury goods to add the distinct umami flavor -
and mouthfeel - to their products.
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.
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...
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.