Consumers turn to food products that taste great. Whether your customers are looking for something sweet, sour, savory, salty, or bitter, there is no single organ or chemical receptor in the human body dedicated to taste. Instead, the human brain and body work together to decipher the character of taste and if a product is enjoyable.
Food manufacturers can create the taste of their products through natural and ingredient-based taste enhancers. These compounds influence which flavors stand out in a food product and what hits the palate last. Utilizing taste enhancers in your food products could be the solution to creating the perfect sensation.
- Monosodium Glutamate
Monosodium glutamate (MSG) is a common flavor enhancer and food additive derived from amino acid glutamate. This amino acid is an important component of proteins and adds to savory flavors in consumer products. In some cases, monosodium glutamate is included as an ingredient to reduce salt content.
- Nucleotides (IMP and GMP)
Both IMP and GMP have strong impact on Umami taste and together with MSG are commonly used to enhance overall taste sensation of many savory products likes soups, sauces, gravies, snacks, Asian Noodles.
However, MSG and Nucleotides are very well known, cost effective and commonly used taste enhancers there are trends to replace them by other clean label and natural ingredients.
- Yeast Extracts
Yeast extracts are another example of natural taste enhancing ingredients. Yeast extracts balance the nutritional profile of salt, sugar, and fats within products and heighten umami flavors. These food ingredients come from the same yeasts that are used to make bread and beer.
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