Umami, the taste of pleasure
In the 1980’s, a 5th taste is added to the list of the four common tastes, saltiness, sweetness, sourness and bitterness: umami. Umami describes a pleasant, mouth-filling and lingering taste and means literally “delicious taste” in Japanese. This distinctive taste is brought by a specific amino acid and nucleotides.
Often associated with Asian cuisine, Umami is found in many other foodstuffs like parmesan cheese, dashi, mushroom or tomatoes.
Umami taste offers numerous benefits in food formulation, particularly flavor improvement and salt reduction, a challenge for food manufacturers. Umami compensates for the loss of saltiness and maintains the flavor intensity and attractiveness of low salt products.
With a natural content of nucleotides and amino acids, Springer® 2000 and Pronal™ 2000 are ranges of yeast extracts, powerful in umami taste.