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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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The discovery of the fifth taste

27 November 2012
For a long time it was assumed that the human tongue was limited to perceiving sweet, sour, salty and bitter flavours – yet an additional savoury-spicy flavour has become widely recognised – ‘umami’, a sort of meaty flavour. Glutamic acid, an amino acid, is responsible for the characteristic ‘umami’ flavour. It is found in meat-based and protein-rich foods such as cheese, but also occurs in tomatoes, peas and mushrooms.
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Glutamic acid and its occurrence in everyday foods

27 November 2012
‘Glutamate’ – for some consumers this is a controversial word, since it is mistakenly connected with the flavour enhancer monosodium glutamate and with heavily processed foods. EURASYP Newsletter asked expert Prof. Dr. rer. nat. Ursula Bordewick-Dell from the Dietetics Department at Münster University of Applied Sciences about this: "Glutamate is a completely natural building block of proteins. So it by no means only occurs in heavily processed foods, it is found in all protein-rich food sources – for instance in meat, fish and even in pulses."
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