A better understanding of how genes affect a person's sensitivity
to taste could enhance the development of foods that meet specific
consumer preferences and individual nutritional needs.
Senomyx has announced a two-year extension to its collaborative
research and license agreement with food and beverage giant Nestle,
focusing on developing new flavor ingredients for use in
dehydrated, culinary and frozen foods.
Volatile extracts from celery can enhance the umami and sweet
properties of chicken soup, and could offer novel flavour enhancers
for food formulations, suggests new research from Japan.
Givaudan Flavors has extended its natural flavors range with the
introduction of a series of proprietary ingredients that provide a
variety of unique cheese characteristics to food products.
Taste remains a challenge in health and wellness products. Henk Welten, global strategic categories leader at Cargill Flavour Systems, takes us through some solutions.
Mastertaste has developed a new line of natural botanical extracts
using a process that allows for specific aromatic factions to be
isolated, then blended into a custom solution for use in beverage
or dairy products.
US based ingredients company Savoury Systems International (SSI)
has expanded its range of salt replacers - helping bakers appeal to
the growing number of consumers seeking to cut salt from their
diet.
Quest has developed what it calls its '3-D approach' to snack
flavour development in order to offer customers greater flexibility
and identify key trends earlier.
A low-calorie sweetener that tastes exactly like sugar and could
help control diseases like diabetes and obesity could be just round
the corner, according to a new study.
Growing pressure on food manufacturers to cut salt levels has led
to a frantic search for alternatives. Joan Watsabaugh tells
FoodNavigator-USA.com why AlsoSalt could provide the
industry with a viable solution.
Number four flavour house Symrise builds a tool that brings new
opportunities in product development for food technologists through
a stronger understanding of the complex nature of foodstuffs,
writes Lindsey Partos.
Condemned for contributing to the worsening health problems in the
population, food makers are under orders to slash salt levels in
their processed food formulations but replacing this cheap flavour
enhancer is a challenge for food...
Scientists have unveiled the first artificial throat for the food
industry that could lead to reduced development costs and faster
flavour development for food makers, writes Lindsey Partos.
Massive savings for food manufacturers and new formulations for
health foods could be just around the corner as ground-breaking
research into how to trick the taste buds receives a cash injection
from three leading ingredients companies.
Although sweet, bitter and umami (monosodium glutamate) tastes are
different, researchers are finding that information about each of
these tastes is transmitted from the various taste receptors via a
common intracellular signalling...
The acuity of senses like taste and smell, essential for our
enjoyment of food and drink, decreases with age. Such changes in
sensory capacities will clearly have an impact on the choice the
older consumer makes with regards to their...
