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Umami—the fifth basic taste—is hardly new. In fact, Japanese chemist Kikunae Ikeda proposed umami as a separate, distinct taste evoked by glutamic acid in 1908. With the popularity of different Asian cuisines and fermented flavors—both of which are rich in umami—the fifth taste is now being celebrated by the masses.
Umami is found in foods and beverages that are high in amino acids, such as seaweed, tomatoes, parmesan and other aged cheese, anchovies, fermented fish sauces, and mushrooms. Umami can also alter the perception of other tastes: Sodium seems saltier, sugar sweeter, and sour and bitter less acerbic and biting. It also enhances the perception of thickness and complexity and improves the overall palatability of some foods and beverages.
- Soy Sauce
- Fish sauce
- Green team
- Cured Ham
One of the biggest pitfalls when packing a lunch is cross-contamination—the transfer of harmful bacteria to food from cutting boards, utensils, and other foods.
Whether you’ve cooked your meal at home or bought it at a restaurant, knowing how to preserve leftover food is key to avoiding spoilage and foodborne illness.
This column reviews USDA FSIS’ proposed comprehensive strategy to control Salmonella in poultry and reduce the number of associated foodborne illness outbreaks, including declaring the pathogen an adulterant in some chicken products.
An interview with scientist Maricel Maffini on current chemicals of concern in food packaging, the challenge of eliminating these hazards, and advice for food packaging researchers to strengthen food packaging safety.
The second in a series of three trend articles for the year ahead tracks what food and beverage technologies are trending in 2023 and beyond.
This column details why spices and powdered ingredients need decontamination and how new technologies may improve dry ingredient safety.
Emerging ultraviolet light technologies will advance food safety from field to fork, says novel processing research scientist Tatiana Koutchma.
In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.
The COVID-19 pandemic continues to pull the global food system into new and uncertain territory. Much of this uncertainty stems from rapid shifts in consumer behaviors as a result of our collective 'new normal'.