Givaudan (Dübendorf, Switzerland) is researching the taste characteristics—such as strength and temporal effects—of umami ingredients through its TasteSolutions program. The work employs receptor research and taste analysis and has resulted in a range of natural ingredients that boost flavor without adding “declarable taste enhancers.”
Of the work, Matthew Walter, Givaudan’s EAME group leader for the culinary center of expertise, says, “Taste is not just about commonly used enhancers such as MSG or IMP/GMP (disodium inosinate/disodium guanylate) 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 to creating deliciousness.”
