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Delicious Living
October 2007
Krista Crabtree |
The Lowdown on... Umami Your tongue can taste sweet, salty, bitter, and sour. Now it can also taste Umami.   |
Chemistry World
May 5, 2006
Katharine Sanderson |
Secret of Tasty Tomatoes Revealed Vine-ripened tomatoes are officially tastier than gas-ripened supermarket equivalents, and it's all down to their umami. Umami is gaining acceptance as the fifth basic taste (the others being bitter, salty, sour, and sweet). |
Food Processing
July 2005
Frances Katz |
You say savory, I say umami Flavor manufacturers and food processors believe that "savory" -- and its Asian synonym "umami" -- describes the fabled "fifth" flavor descriptor, along with salty, sour, sweet, and bitter. |
Food Processing
December 2008 |
Hiding the Taste of Calcium To get your recommended calcium intake from dairy sources, you'd have to consume a few ounces or cheese and drink more than two glasses of milk. |
Food Processing
February 2011
Diane Toops |
Restaurant Trends That May Trickle Down to the Food Industry From umami to yuzu, these could influence packaged food and beverage products ... some day. |
Fast Company
Rob Brunner |
"Tastes Like Happiness": Why Chocolate Fried Chicken Might Be The Future Of Fast Food Umami Burger mastermind Adam Fleischman is prepared for that reaction when people find out about his latest culinary adventure, a not-entirely-appealing-sounding fast-casual outlet called ChocoChicken |
AskMen.com
James Raiswell |
4 Wine Pairing Rules Even the most sacred pairing rules are not immune to change in oenophilic circles. |
Food Processing
November 2005
David Feder |
Missing MSG? Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives. |
Prepared Foods
December 12, 2006
Elizabeth Mannie |
Formulations Assists for Sauces and Dressings Adding gums to a liquid... Savory sauces and marinades... Trend tracking tools... |
Food Processing
Frances Katz |
Reformulating for seniors From product development to processing to packaging -- what food formulators can do to offset time's toll on seniors' taste and smell. |
Food Processing
August 2006
Kantha Shelke |
Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc. |
Prepared Foods
December 2008
Kerry Hughes |
R&D: The Yeast of Our Concerns Biorigin has developed its Bionis(R) and Biotaste lines in response to the demand for enhancing the flavor of food formulations, especially those with reduced-salt content. |
Food Processing
May 2012
Diane Toops |
Food Biz Kids: Southern Cajun Grill-N-Que Our junior reviewers remind us when it comes to condiments, don't judge a sauce by its cover. |
Prepared Foods
June 1, 2005
David Kilcast |
Flavor: How Much Do We Really Understand? The enormous importance of flavor to consumer choice has triggered a revolution in our understanding of flavor technology in recent years, as the developments outlined here demonstrate. |
Food Processing
September 2012
Anibal Concha-Meyer |
Processors Get to the Meat of the Matter with Protein American custom still puts animal protein at the center of the dinner plate. But some processors worry how they'll keep it there in the future. |
Science News
July 21, 2007
Janet Raloff |
Sour Genes, Yes -- Salty Genes, No A study in twins finds that genes may be responsible for a high or low threshold to the detection of sour tastes, but not of salty ones. |
Food Processing
September 2011
David Feder |
Meat Processors Look for Secret Ingredient to Provide Wholesome and Affordable Products to Consumers Meat, poultry and seafood products maneuver a herd of challenges, from flavor and trend fulfillment to food-safety practices. |
Food Processing
August 2012
Anibal Concha-Meyer |
Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt. |
Technology Research News
August 13, 2003 |
Device simulates food Computers can simulate all manner of sights, sounds and physical sensations. Now they can add food to the list. Researchers from the University of Tsukuba have devised a food simulator that imparts the sounds, forces and tastes associated with eating real food. |
Prepared Foods
October 2007
Paula Frank |
Article: Advancing Sweeteners: The Mystery of Sweet Taste Food scientists continue their search for the "Holy Grail" of ingredients that both function and taste exactly like sugar. |
Food Processing
September 2013
David Philllips |
Meat Processors Find Solutions For Maintaining Flavor While Adding Less Sodium, Fewer Costs Processors are finding ways to deliver processed meats, fresh meats, frozen meats and meat-based foods that are flavorful, not too costly, have greater shelf life and stability as well as a healthful nutritional profile. |
Prepared Foods
August 11, 2006 |
Regulations: Making Taste Claims Between product development and effective marketing lies that murky, often confounding world of regulations. |
Food Processing
September 2013
John Stanton |
Taste Remains Consumers' Top Preference for New Foods and Beverages After 40 years' worth of marketing surveys, it's no shock that taste is important to consumers; however, the surprise is that in many cases, we find taste takes second place or worse to other factors. |
Chemistry World
October 3, 2007
Jonathan Edwards |
The Sourest Points with Sweetest Terms Japanese scientists have shown for the first time how the protein curculin performs its unique trick of turning sour tastes sweet. |
Food Processing
June 2011
Mark Anthony |
Food Processors Trying to Formulating Healthier Savory Snacks for Consumers There's no oxymoron there. For many consumers, snacks have become the meal; for others, their diet plan promotes snacking as a means of weight control. |
Prepared Foods
October 1, 2006
Marcia A. Wade |
The Snack Pack: Boomers Eating for Health Snack food manufacturers hoping to target Baby Boomers have the daunting task of providing delectable, taste-tempting foods that help combat age-related diseases. |
Prepared Foods
April 9, 2007
Rick Stier |
Prepared Meals That Please - April 2007 Attendees of Prepared Foods' 2006 R&D Seminar gathered information on flavor trends. |
Food Processing
August 2006
Diane Toops |
Special Report: Warm weather delights At the 2006 IFT Expo, prototype products sizzled with innovation. |
Food Processing
December 2006 |
Psychedelic, baby! According to Food Processing's 8th-grade panelists, Tropical Foods' Snack Pack trail mix just needs a more eye-catching package. |
Food Processing
February 2007
Barbara Katz |
Focus On: Functional foods Consumers believe food can enhance health, but they are not consuming functional foods as a cure for particular health concerns. |
Chemistry World
May 2011
David Julian McClements |
Chemistry and our diet by 2020 Any change in our diets between now and 2020 will come down to a mixture of demographic, societal, economic, and scientific developments. |
Food Processing
January 2007 |
Ingredient Round-Up: Flavors January's Ingredient Round-Up features flavor products, including chocolate, cheese, tea and fruit. |
CIO
May 15, 2002
Stephanie Overby |
In Good Taste Researchers in Brazil and Wales have developed an indefatigable electronic tongue that can actually taste subtle sweet, sour, bitter and salty characteristics in liquid products in which consistent taste is critical to manufacturers, such as mineral water, coffee, wine and tea... |
Chemistry World
January 5, 2009
Hayley Birch |
How to Strengthen the Taste of Umami US scientists say they have uncovered a unique mechanism by which molecules drastically enhance umami flavour - the savoury taste associated with protein-rich foods such as meat, cheese and seafood. |
Food Processing
September 2010
Diane Toops |
Favorite Prototypes At IFT Delight The Palate More Than The Brain Our news and trends editor professes her personal bliss (and bias) for all things delicious. |
Food Processing
October 2008 |
Tricking the Brain Scientists have come up with an idea that will make healthy foods taste as good as their fattening counterparts. |
Prepared Foods
August 11, 2006
Julia M. Gallo-Torres |
Editorial Views: Uncompromising Taste At IFT Show, a plethora of suppliers... R&D Applications Seminars to be held in September... |
Scientific American
March 2009
Philip Yam |
Updates: Whatever Happened to Drugs from Goats? Also: updates on nanotech medicine, space shuttle Columbia's last moments, and the five aspects of taste |
