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
Hundreds of research papers were submitted to compete in 2021 IFT Division oral competitions. The first-, second-, and third-place winners are as follows.
Rapid pathogen detection developer SnapDNA wins the 2021 IFTNEXT Food Disruption Challenge.
A question-and-answer interview with Lisa Dyson about Air Protein, climate change, food security and more.
Panasonic 2020 Food Services & Food Retail During COVID-19 report.
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.
In the food industry, botulinum toxin is associated with a severe form of food poisoning caused by improperly preserved food. Researchers have developed a technology that addresses the role of botulinum toxin in both food and cosmetic applications.