Plant Based Nutrition

Plant Based Nutrition

WHY UMAMI AND KOKUMI ARE RELEVANT FOR THE FOOD INDUSTRY

Several Mintel studies highlight consumers’ interest in eating more natural and less processed diets. This represents an opportunity for brands to remove artificial additives and source natural, less processed ingredients. Consumer concerns about artificial ingredients open up opportunities for natural alternatives that are compatible with consumer aspirations for clean labels.

New trends are prompting consumers to dine at home: prepared meals should deliver comfort food as well as innovation, exotic taste, and “excitement to the taste buds”.

The rise of plant-based foods requires diversification of protein sources and flavors, while keeping an eye to taste appeal and delicious solutions.

Umami taste and kokumi sensation are key to delivering an enhanced taste experience.

Brand
Selected ingredient
Characteristics
Brand
Selected ingredient
Toravita® 054
Characteristics

Produced by our MSY facility in Minnesota, USA, it is a unique Torula autolyzed yeast with a naturally high protein content (≥ 50%) and abundance in savory-related molecules, such as nucleotides, and is an umami ingredient well-suited for a variety of food applications, from snacks to spice blends and marinades, enabling the achievement of a rich taste profile in animal and plant-based meals.

Brand
Selected ingredient
High-Lyfe® 562 A
Characteristics

From a selected primary grown Saccharomyces cerevisiae, it provides a powerful taste enrichment, with a long-lasting, mouthful taste contribution. The pleasant and intense poultry note unveils a powerful building block for the creation of complex flavor profiles.

In the presence of small amounts of peptides, 5’-nucleotides and MSG, GSH synergistically reinforces those tastes, thus delivering umami and kokumi characteristics to the food preparation.

Brand
Selected ingredient
High-Lyfe® 605 A
Characteristics

A unique combination of glutathione and cysteine molecules, with a complex meaty taste close to boiled poultry, it provides deliciousness, mouthfeel, and continuity together with a long-lasting taste donation. It intensifies the taste perception by increasing and balancing the sweet, salty and umami tang. By adding this Saccharomyces cerevisiae yeast extract, we will contribute to the taste maturation of our favorite preparations. A key ingredient for umami and kokumi taste donation.