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Study on consumer hotlines shows demand for transparent information

29 August 2013
A bachelor thesis presented at the German Niederrhein University compared ten hotlines of different food producers using the example of yeast extract and the Clean Labelling "without flavour enhancers". The result: Only three of the tested hotlines received the overall mark "good", four were "satisfactory" and three were even "inadequate". The reason: The information given showed that the hotline workers lacked knowledge on the ingredient yeast extract. So, for example, not in all cases was the difference between the flavour enhancer monosodium glutamate and the ingredient yeast extract made correctly. The result again proves that transparent, good information materials for the food industry are an important basis for successful consumer communication.
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No tasty foods without glutamate

29 August 2013
Natural glutamate is more present in our daily diet than most consumers realize: Because the amino acid occurs naturally in all foods that are rich in protein or have matured – and ensures an intensive, savoury taste that is very popular across cultures.
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Latest media report: “Glutamate: All is well!“

17 June 2013
“But Glutamate is not responsible for a lot of things it is accused of. Industrially produced glutamate is chemically identical to that which occurs naturally – for example, in Parmesan. It is not harmful to health“, says RONDO, the magazine of the Austrian daily “Der Standard“. The report of Tobias Müller also describes that more and more gourmet chefs are arguing in favor of the “umami”-taste and the valuable ingredient glutamate.
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Natural glutamate – an inherent part of our diet

29 November 2012
Glutamate – for some consumers a controversial word. But what few people know: Glutamate is not the same as the flavour enhancer monosodium glutamate. Glutamate is an amino acid naturally found in various foods and perceived as a spicy flavour. Expert Prof. Dr. rer. nat. Ursula Bordewick-Dell of the Oecotrophology Department at the Münster University of Applied Sciences illustrates the background and explains why high glutamate content in ready meals can even be a sign of particularly good quality.
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Global tastes – seasonings as an inherent part of food cultures

27 November 2012
The variety of international food cultures provides what seems like an almost endless variety of tasty meals. What brings this variety together is a universal want for flavoursome ingredients. A more detailed look at culinary specialities from different cultural areas reveals that traditionally used seasonings have an additional similarity – the existence of glutamic acid, which is responsible for that hearty ‘umami’ flavour.
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