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Food Processing May 2006 Diane Toops	Toops Scoops: I think I'm a umami kind of girl Umami, an ingredient-activated taste sensation, has been getting a lot of publicity lately as the "fifth" basic taste.
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.
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.
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 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.
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.
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...
Food Processing July 2005 Diane Toops	Food Biz Kids: Our kids disagree about Q-Smart While some of our kids liked Quaker's Q-Smart snacks, a greater number did not. This is a sad day for rice cakes, one kid commented, and many agreed.
Seasoned Cooking June 2005 Philip R. Gantt	Broccoli with Cheese Sauce This recipe makes an excellent side dish for just about any meal.
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.
Fast Company March 2005 Lucas Conley	A Matter of Taste Senomyx Inc., a biotech outfit in La Jolla, California, is designing chemical compounds called "flavor enhancers," which it claims target taste receptors on the tongue, dramatically improving their efficiency. So less sugar (or salt) will taste just as good.
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 July 2010	Food Biz Kids: Air Heads Xtremes Our seventh and eighth grade panelists deemed the Lemonade Sour Belts sweet, not sour, and awesome.
Food Processing June 2005 Diane Toops	Food Biz Kids: Cheese with zing Cool Ranch & Cheddar Cheez-It Twisterz, baked cheese snacks from Sunshine Biscuits LLC, were a big hit in this class of 7th graders. "Indescribable," "amazing," and "awesome!" were just a few of their comments.
Seasoned Cooking March 2010 Ronda L. Carnicelli	Tweaking Heat It happens to the best of us. We're making a delightfully spicy dish when you realize you've gone from delightfully spicy to unbearably hot!
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 August 2007	Food Biz Kids: Too-Exotic Vegetable Chips A panel of eighth-graders think vegetable chips 'need heavier flavoring and more crunch.'
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.
AskMen.com October 5, 2001 Gregory Cartier	Oriental Stir-Fry Perhaps it's time to take a look at a very easy way to prepare one of my favorite meals: stir-fry...
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.
Food Processing June 2006 Diane Toops	Food Biz Kids: 'Give them to Fear Factor.' Berry Blasters, sour cherry flavored berries from Victor Packing, receive mixed grades.
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 October 2009	Rollout: New Food Products for October 2009 Sweet and savory new food and beverage products that will have you running to the grocery store or online in minutes: Smart Ones... Deli-Creations... Happy Melts... Progresso... etc.
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 January 2007	Zingers lack zing Celestial Seasonings' Zingers to Go were less than refreshing, according to our panel of 8th graders. The packaging was practical, though.
Food Processing April 2007	Food Biz Kids: Sunflower seeds with a kick This panel of eighth-graders think spicy lime sunflower seeds are weird, but taste good and were a hit across the board.
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.
Prepared Foods January 2009	Hitting the Shelves: Fruity and Savory The savory snack food category is known for established flavors of various cheese blends, potato-derived ingredients and salty applications.
Food Processing June 2007	Food Biz Kids: A spicier ranch, but not much buffalo A panel of eighth-graders discuss the latest flavor installment of Frito Lay's Blazin' Buffalo & Ranch Doritos.
Chemistry World July 16, 2007 Karen Harries-Rees	Tasting Sour Flavours is Genetic Researchers have found that genes play a central role in the recognition of sour tastes but not in the recognition of saltiness. The findings could help identify the taste receptor that detects sourness in food.
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.
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
Food Processing October 2007	Food Biz Kids: Unanimous praise for Pretzel Chips Our panel of eighth-graders like that Pretzel Chips 'don't have any fat.'
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
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 June 2010 Sharon Gerdes	Dairy Offers Flavor, Nutritional Benefits to Healthy, Savory Snacks Savory snacks with dairy ingredients offer salty, melty, crunchy, creamy satisfaction with a nutrition bonus.
Food Processing February 2013	Food Biz Kids: Kraft Tomato Basil String Cheese Our high school product testers review Kraft's Tomato Basil String Cheese and their opinions are mostly favorable.
AskMen.com James Raiswell	Fine Living: 6 Undiscovered Cheeses Nearly every nation in the world makes its own unique cheeses, and here are six examples of the world's finest undiscovered varieties.
Prepared Foods January 1, 2006 Marcia A. Wade	A Pinch of Salt Reducing the sodium content in processed foods is a challenging, but no longer impossible task -- thanks to natural ingredients, salt substitutes, yeast extracts and salt's "taste siblings."
Prepared Foods September 1, 2006	Hitting the Shelves -- September 2006 Hershey's Reese's Sweet & Salty Granola Bars contain a new taste creation that has a sweet and salty appeal all in one.... Hot Pure Energy drink claims highest, yet safest, stimulant levels... Balance Bar now with 100 calories... etc.
Seasoned Cooking March 2007 Ronda L. Carnicelli	Lightening Favorites Tips for decreasing the calories on your favorite foods.
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.
BusinessWeek September 29, 2003 Jane Black	New Ways to Say Cheese You'll find a growing selection of the handmade kind at green markets, on the Net, and even at the local grocer.
Food Processing March 2007	Ingredient Round-Up: Savory flavors Savory flavors and ingredients, including salty, celery and custom formulations for sodium and organic products.
Prepared Foods September 1, 2005 Marcia A. Wade	Flavor Behavior Every food matrix is unique, and every flavor type is unique. However, flavor experts now know how to find the common ground between flavor and applications to achieve a winning product.
Food Processing March 2008	Ingredient Round-Up: Savory Flavors Natural charbroiled flavor... Soy bacon bits... Organic seasoned oils... Salt replacers... etc.
Food Processing August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
AskMen.com Jeff Bayer	Amino Acids The importance of amino acids can be overlooked at times, and severe problems can occur if you suffer from amino acid deficiency.
AskMen.com May 29, 2008 Shawn Loeffler	Meat Sauces, Marinades & Rubs We've divided our meat guide into three simple categories: meat rubs and seasonings, marinades and barbecue sauces.