Umami Leads the Way in Creative Savory Ingredient Development
Friday, January 15, 2016 - 14:53
in Mathematics & Economics
Umami is a well-known term coined by Japanese researchers to describe a savory richness in foods that comes from the amino acid, glutamate. While there are plenty of standby ingredients like salt and soy sauce that boost salty and savory flavors, today's product developers are tinkering with these common ingredients to turn them into new and unexpected food applications. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), senior associate editor Karen Nachay writes about the new ways food technologists are incorporating umami flavors into foods.