Umami flavours

Givaudan is conducting research into umami through its TasteSolutions program.

Combining culinary knowledge of umami with scientific expertise in receptor research and taste analysis, Givaudan has developed an extensive palette of natural taste ingredients which focus on umami. This enables its flavourists to create flavours without having to rely on the addition of declarable taste enhancers.

This meets the needs of food manufacturers wishing to reduce the number of ingredients on the label declaration to the minimum and find natural alternatives to artificial or chemical-sounding ingredient names.

At the heart of this ‘clean label’ movement is the desire to remove taste enhancers such as MSG (monosodium glutamate). MSG is widely used in savoury and snack foods to provide a umami sensation which enhances the overall flavour intensity.

Umami is a Japanese term that directly translates into ‘delicious taste’ and provides the body, mouthfeel and succulence to foods which consumers find highly desirable. Developing successful products which are not reliant on adding MSG is a significant technical challenge for food manufacturers.

Through their creation and application expertise in umami, Givaudan is providing users with flavours that are tailored to specific products.

Taste is not just about commonly used enhancers such as MSG or IMP/GMP alone - it is a much more complex phenomenon. Understanding the contribution that other taste ingredients make and using them in the right balance is essential. The Japanese refer to this taste complexity and balance as kokumi.

Givaudan’s TasteSolutions program is a palette of ingredients and technologies designed to enable food manufacturers and processors to either reduce salt or enhance sweetness or build back deliciousness into their products while maintaining consumer preference.