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Reducing sodium, not flavor: The MSG solution

Food industry news, voices and jobs. Optimized for your mobile phone.

United statesKikunae ikedaDrug administrationInnovation corporate affairsAjinomoto health nutrition north america incUniversity of illinoisAjinomoto groupAjinomoto healthNutrition north americaVice presidentCorporate affairsNew england journal

Breaking rules with worldly flavors

Comfort, community and curiosity are driving trends in make-at-home cuisines with global flair.

United statesNew albanyBaja californiaGuy fieriBrandy glickAndrew hunterRebecca gruwellAaron andrewsChris brandtHudson riehleBob nolanNevielle panthakyLos angelesAnthony nguyenChipotle mexican grillConagra brands inc

The proof is in the dough – Using umami to reduce sodium in bread and baked goods

Learn how umami can help reduce sodium in baked goods by up to 43% while maintaining palatability.

New yorkUnited statesTim maSoo yeun leeDavid changAjinomoto health nutritionDrug administrationAjinomoto health nutrition north america incFood scienceWashington state universityNutrition north americaNew england journalAjinomoto healthAtive 20680

The flavorful and economical potential of kokumi

Food industry news, voices and jobs. Optimized for your mobile phone.

Sarah corwinSenior principal food scientistAjinomoto healthNutrition north america

Culinology taking innovation to the next level

The recent Research Chefs Association conference expanded the boundaries of product development.

United statesNew yorkAaron andrewsLos angelesAndrew hunterBriana warnerJaume biarnesResearch chefs associationAjinomoto health nutritionAtlantic sea farmsAjinomoto healthElizabeth morrowAsian inspired fenway

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