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.
Mediterranean Umami – a clean-label sodium reduction ingredient combining sea salt, tomato concentrates, mushroom and seaweed extracts – is gaining traction in the plant-based meat space as firms come under increasing pressure to reduce sodium, says Israeli...
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.