Tracing yeast back to its origins
With the help of modern genetic analysis techniques, a Belgian research team has proved that the many thousands of strains [...]
Yeast extract ≠ glutamate
Analysis of glutamate content of packet soups In media reports, the food ingredient yeast extract is often merely reduced to [...]
Do European consumers read the ingredients lists on food packaging?
The market research company Nielsen has polled consumers in 61 countries worldwide about their food shopping habits. The results reveal [...]
Vitamin B12 occurs naturally in yeast extract
Vitamin B12 is an important part of any diet. It is involved in a number of metabolic processes such as [...]
Glutamic acid in foodstuffs and within the human body
Naturally occurring glutamic acid has a savoury and “rich” taste. It is often present in foods that are rich in [...]
A guide to umami – taste buds, taste receptors and the taste map
It is commonly known that there are not just four, but five tastes: salty, sweet, bitter, sour and umami, also [...]
Airplanes, tomato juice, and the design of umami
An interview with Professor Charles Spence, Oxford University Professor Charles Spence is the Head of the Crossmodal Research Laboratory at [...]
Did you know …
The term "umami" is Japanese and can be translated approximately as “tasty”. However, ingredients that give dishes an umami taste [...]
The discovery of the fifth taste
The fact that there is a further taste sensation in addition to sweet, sour, bitter and salty was discovered back [...]
The development of umami research
Dr. Kikunae Ikeda (University of Tokyo, Japan) examined the taste-imparting constituents of “dashi”, a popular Japanese stock made from seaweed. [...]
