Savoury Systems - June 2017 - 1
DELICIOUSNESS IS PARAMOUNT
IN TODAY'S FOODIE WORLD
While sensory scientists historically recognized only
four basic tastes-bitter, salty, sour and sweet-
Japanese culture has long held the notion of a ﬁfth
taste referred to as umami. Today, food formulators
acknowledge umami as a pleasant savory taste
sensation that "rounds out" or "completes" other
ﬂavors in a system. It provides deliciousness to
everything from soups to sauces.
The taste of umami is very subtle. Most people are
unable to recognize umami when they encounter it;
however, when it's missing from foods described as
savory, so is that food's deliciousness.
That deliciousness is paramount in today's foodie
world, where consumers are literally consumed by
what's on their plate. They think about their food,
where it came from and how it was made. They
are intrigued by bold ﬂavors that invigorate their
taste buds. They crave dining adventure, at home
with prepared foods conveniently purchased at the
supermarket and from restaurants and foodservice
establishments. They eat for sensory satisfaction as
much as they do for nutrition and hunger abatement.
The challenge for food formulators and culinary
professionals is to deliver umami while maintaining
the clean, simple ingredient statements that today's
consumers often demand. This can be accomplished
through the addition of yeast extract, an ingredient
rich in glutamic acid. This is an amino acid responsible
for instilling the umami taste in foods.
Read more to explore the opportunities to formulate
with yeast extract, to add deliciousness into foods
while keeping labels clean and simple.