Product Code: CS1050IS
Umami is the recently accepted fifth basic taste, and describes the strong savory flavor that works as an important building block for many food items. There is a growing opportunity for the umami concept within the food and drink industry.
- Umami can be a game-changer in the development of formulations for sodium reduction. A large range of umami flavors can be used to successfully reduce salt or sodium in a food or drink product. For example, according to the Glutamate Association, MSG can reduce the amount of sodium in a recipe by up to 40%, while still maintaining the desired flavor.
- Umami-generating or -enhancing ingredients, such as yeast extracts, hydrolyzed proteins, and soy sauce, can be used in food and drink manufacturing to create vegetarian or vegan products or meals that have enough savory flavor to perform as suitable meat substitutes.
- Umami may have a role to play in improving the health of consumers above and beyond its potential role in sodium reduction. Umami's effects on appetite development, digestion, and satiety are being investigated, and may be important in future food design.
The report presents new and innovative ways of using the umami concept for salt reduction, vegetarian/vegan products, and clean label/"natural" food items. The report concludes with the potential for umami to create healthy foods, innovations in taste research and sensory evaluation, and what might be the future impact of related concepts such as kokumi on the food and drink industry.
Reasons To Buy
- Understand what umami is and what potential it has to add value to new food and drink products.
- Discover which ingredients can deliver the umami sensation and how these are being used in new products in a range of sectors.
- Learn how umami can help to create tasty and satisfying reduced sodium, "natural," and/or vegetarian or vegan foods.
- Learn about consumer reaction to MSG and umami, and how this varies by demographic.
- Discover future opportunities linked to the umami concept; such as kokumi.
Table of Contents
About the author
- Trends in umami ingredients
- Innovating with the umami concept
- Differentiating and creating added value
- Future opportunities
Chapter 1 - Introduction
- What is umami?
- Umami is trending
- Consumer and media perceptions of umami and MSG
- About this report
Chapter 2 - Trends in umami ingredients
- MSG and related flavor enhancers
- MSG - a core umami ingredient
- Perception of MSG
- Other umami-generating ingredients
- Yeast extracts and hydrolyzed proteins: proprietary and "natural" blends
- Yeast extracts
- Hydrolyzed proteins
- Plants, foods, and "natural process" sources of umami
- Foods high in umami compounds
- Soy sauce
- Umami taste using local ingredients
- Newer sources and processes
Chapter 3 - Innovating with the umami concept
- Innovating and marketing with umami
- A market gap to be filled
- Iconic and unique
- Umami is linked with health and novelty
- Savory as a unique proposition
- Hot and savory drinks
- Sweet and savory
- Unexpected savoriness
- Reformulation/repositioning with umami
- Seaweed - an umami ingredient
Chapter 4 - Differentiating and creating added value
- Salt reduction
- Umami for successful salt reduction
- Salt replacement with seaweed
- Sodium reduction in seasonings
- Strong and satisfying flavors
- Clean label/natural
- Natural umami ingredients
Chapter 5 - Future opportunities
- Umami and health
- Innovations from flavor and taste research
- Beyond umami
List of Tables
- Table 1: New food and drink products with basic taste flavors, 2012-14
- Table 2: Umami ingredients in reduced salt/sodium* food and drinks, 2013-14
- Table 3: Top 10 claims/tags in new food and drinks, 2012-14
List of Figures
- Figure 1: Umami search topic: relative level of interest worldwide, January 2005 to January 2015
- Figure 2: An Umami Burger
- Figure 3: Recently published cookery/beverage books with an umami theme
- Figure 4: Consumer perception (global) of MSG on health, 2015
- Figure 5: Sentiments in tweets containing #umami or #monosodiumglutamate
- Figure 6: #umami tweets and trendy new ingredients/recipes
- Figure 7: A selection of new products from around the world containing MSG
- Figure 8: The effect of age and gender on negative perception of MSG on health, 2015
- Figure 9: How country of residence affects negative perceptions of MSG on health, 2015
- Figure 10: Consumer consumption intention for MSG (global average), 2013
- Figure 11: New products containing yeast extract and tagged as "no MSG"
- Figure 12: New US products featuring soy sauce
- Figure 13: Mara Seaweed dulse
- Figure 14: Umami cooking pastes and marinades available in the UK
- Figure 15: Taste #5 Umami Collection
- Figure 16: The Mushroom Garden umami seasoning
- Figure 17: Salt of The Earth umami salt products
- Figure 18: Mixing sweet and savory in popcorn
- Figure 19: Savory yogurt and cottage cheese products
- Figure 20: Seaweed snacks recently launched in the US
- Figure 21: Global: consumer perception of salt/sodium on health, 2015
- Figure 22: New reduced salt/sodium seasonings containing umami ingredients
- Figure 23: Global variation in daily diet, 2014
- Figure 24: Vegan meat substitutes with umami-enhancing ingredients
- Figure 25: New foods containing parmesan cheese and featuring a "natural" claim/tag
- Figure 26: Doenjang (Korean soybean paste)