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Ajinomoto lauds new Japanese study on amino acid potential to reduce consumer salt intake

Amino acid specialist firm Ajinomoto has lauded the findings of a new Japanese study which highlighted the potential of umami ingredients, such as the various glutamate-based substances, to reduce consumer salt intake and improve public health.

United statesUnited kingdomHisayuki uneyamaNational healthKagawa nutrition universityFukuoka women universityTokyo foundation for policy researchWorld health organisationUniversity of tokyoAjinomoto global communications departmentFukuoka womenTokyo foundationPolicy researchExecutive professional hisayuki uneyamaProcessing amp packagingEast asia

Is Miso Soup Vegan? Exploring Vegan Options In [UK] 2023

Is miso soup vegan? Despite being made from soybeans & koji fungus, Miso soup is not always vegan. Read on to discover vegan options in 2023.

Yasutake tomataHisayuki uneyamaTsuyoshi tsudukiYuto sakanoiMakiko tomidaHiroshi shimokataHealth canalPlanetary healthTraditional japaneseMiso soupRarity in japanHome of misoShojin ryoriJapan agriculturalJapanese traditional misoFermented soybean paste

Is Miso Soup Vegan? Exploring Vegan Options In [AU] 2023

Is miso soup vegan? Despite being made from soybeans & koji fungus, Miso soup is not always vegan. Read on to discover vegan options in 2023.

Yuto sakanoiMakiko tomidaHisayuki uneyamaYasutake tomataHiroshi shimokataTsuyoshi tsudukiPlanetary healthHealth canalTraditional japaneseMiso soupRarity in japanHome of misoShojin ryoriJapan agriculturalJapanese traditional misoFermented soybean paste

Is Miso Soup Vegan? Exploring Vegan Options 2023

Is miso soup vegan? Despite being made from soybeans & koji fungus, Miso soup is not always vegan. Read on to discover vegan options in 2023.

Yasutake tomataHisayuki uneyamaTsuyoshi tsudukiHiroshi shimokataMakiko tomidaYuto sakanoiPlanetary healthHealth canalTraditional japaneseMiso soupRarity in japanHome of misoShojin ryoriJapan agriculturalGoal settingJapanese traditional miso

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