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「うま味」における機会:第5の味覚の可能性の調査

Opportunities in Umami; Exploring the potential of the fifth taste

発行 Canadean 商品コード 347635
出版日 ページ情報 英文 79 Pages
納期: 即日から翌営業日
価格
本日の銀行送金レート: 1USD=115.27円で換算しております。

2016年12月31日まで 年末キャンペーン割引: Canadean社発行レポート
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「うま味」における機会:第5の味覚の可能性の調査 Opportunities in Umami; Exploring the potential of the fifth taste
出版日: 2015年12月23日 ページ情報: 英文 79 Pages
概要

当レポートでは、近年、第5の基本味として受け入れられている「うま味」について取り上げ、うま味に関する理解とうま味が新しい飲食品へ付加価値をもたらす可能性、うま味をもたらす成分、うま味による美味しさの創造とナトリウムの削減、MSG (グルタミン酸ナトリウム) ・うま味に対する消費者の反応、およびうま味の概念と結びついた将来の機会などについて、分析しています。

著者について

免責条項

エグゼクティブサマリー

第1章 イントロダクション

  • 概要
  • うま味とは?
  • うま味トレンド
  • 消費者およびメディアのうま味およびMSG (グルタミン酸ナトリウム) の認知
  • 本調査について

第2章 うま味成分の動向

  • サマリー
  • イントロダクション
  • MSGおよび関連調味料
  • MSG:うま味の中核成分
  • MSGの認知
  • その他のうま味生成成分
  • 酵母エキスおよびタンパク質加水分解物:特徴および「天然の」ブレンド
  • 酵母エキス
  • 植物、食品および「自然に加工された」うま味のソース
  • うま味構成の高い食品
  • 醤油
  • 地元の食材を用いたうま味の味覚
  • 新しいソースおよび加工

第3章 うま味の概念による革新

  • サマリー
  • イントロダクション
  • うま味による革新・マーケティング
  • 埋められるべき市場格差
  • アイコニック・ユニーク
  • 健康・ノベリティと結びつくうま味
  • ユニークプロポジション (独自の強み) としてのセイボリー
  • ホット・セイボリードリンク
  • 甘味・美味しさ
  • 予期せぬ風味
  • うま味による改質・再配置
  • 海藻:うま味成分

第4章 差別化および付加価値の創造

  • サマリー
  • イントロダクション
  • 塩分の削減
  • 塩分削減を成功させるうま味
  • 海藻による塩分の代替
  • 香味料におけるナトリウムの提言
  • ベジタリアン/ヴィーガン
  • しっかりとした・満足のいく味
  • クリーンラベル/天然
  • 天然うま味成分

第5章 将来の機会

  • サマリー
  • イントロダクション
  • うま味と健康
  • 味・味覚研究による革新
  • うま味を超えて
  • 結論

付録

図表リスト

目次
Product Code: CS1050IS

Summary

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.

Key Findings

  • 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

Disclaimer

Executive summary

  • Trends in umami ingredients
  • Innovating with the umami concept
  • Differentiating and creating added value
  • Future opportunities

Chapter 1 - Introduction

  • Overview
  • What is umami?
  • Umami is trending
  • Consumer and media perceptions of umami and MSG
  • About this report

Chapter 2 - Trends in umami ingredients

  • Summary
  • Introduction
  • 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

  • Summary
  • Introduction
  • 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

  • Summary
  • Introduction
  • Salt reduction
  • Umami for successful salt reduction
  • Salt replacement with seaweed
  • Sodium reduction in seasonings
  • Vegetarian/vegan
  • Strong and satisfying flavors
  • Clean label/natural
  • Natural umami ingredients

Chapter 5 - Future opportunities

  • Summary
  • Introduction
  • Umami and health
  • Innovations from flavor and taste research
  • Beyond umami
  • Conclusions

Appendix

  • Glossary/abbreviations
  • Bibliography/references

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)
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