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. [...]
New findings of medical umami research
Umami is not only a topic of special interest in the culinary world; research into the medical benefits of umami [...]
Savoury enjoyment – Yeast extract adds aromatic taste to vegetarian dishes
„Every top chef knows that the overall taste impression of a dish can be enhanced by adding a pinch of [...]
Expert interview: “We are all hardwired for ‘umami’ from infancy”
Many people are unaware that “glutamate” is present in all protein-rich foods in the form of the amino acid glutamic [...]
Yeast extract in the food producing industry – a seasoning ingredient
In media coverage there is sometimes the accusation that yeast extract is a kind of "hidden flavour enhancer". But just [...]
No tasty foods without glutamate
Natural glutamate is more present in our daily diet than most consumers realize: Because the amino acid occurs naturally in [...]
Global tastes – seasonings as an inherent part of food cultures
The variety of international food cultures provides what seems like an almost endless variety of tasty meals. What brings this [...]
