12 INGREDIENTS & ADDITIVES
Demand drives advances in natural
savoury and sweet flavourings
Fig. 1. Givaudan
Major manufacturers
runs a number
continue to invest heavily
of programmes
in savoury and sweet
to help food
flavourings as demand for
manufacturers
natural products grows.
Sean Ottewell reports.
find and develop
novel products.
Image courtesy of
De grands fabricants
Givaudan.
continuent à investir
lourdement dans les
arômes salés et sucrés
alors que la demande en
produits naturels se
développe. Article de Sean
Ottewell.
Bedeutende Hersteller
investieren im Lichte der
wachsenden Nachfrage
nach natürlichen
Produkten weiter stark in
pikante und süße
Geschmacksstoffe. Sean
Ottewell berichtet.
aking its name from the Japanese together with scientific expertise in receptor
T
for ‘delicious taste’, umami is a research and taste analysis, Givaudan has already
pleasant savoury taste imparted by developed an extensive palette of natural taste
glutamate, a type of amino acid, ingredients which focus on umami. This enables
and ribonucleotides including inosinate and its flavourists to create flavours which provide
guanylate. These occur naturally in many a new level of deliciousness and authenticity in
foods including meat, fish, vegetables and foods without having to rely on the addition of
dairy products. As the taste of umami itself declarable taste enhancers.
is subtle and blends well with other tastes to The move to label declarations that
expand and round out flavours, most people consumers can readily recognise and understand
do not recognise umami when they encounter is a trend which continues to grow in importance
it, but it plays an important role making food linked to health and wellness concerns, says
taste delicious. In effort to reappraise umami, the company. This translates into requests from
Givaudan has announced that it is to conduct food manufacturers who wish to reduce the
new and extensive scientific and culinary number of ingredients on the label declaration
research into the taste through its TasteSolutions to the minimum and find natural alternatives to
programme (Fig. 1). artificial or chemical-sounding ingredient names.
Combining culinary knowledge of umami, At the heart of this ‘clean label’ movement
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