26 Sep 2019 --- Umami could be key in salt reformulation and clean label efforts, as well as in creating more appealing senior nutrition diets. This is according to a white paper from Kerry Health & Nutrition Institute (KHNI) entitled Umami: The Taste that Perplexes. Coined the fifth flavor, its taste is caused by glutamates and describes a savory note often found in meat, tomato, cheese, mushroom and fermented food. However, many consumers avoid monosodium glutamate (MSG) – the prototypical umami stimulus – due to a misguided association with various ailments.
