Lionel Hitchen Miso Flavour: The Star Ingredient for Taste and Salt Reduction
August 2025
In the context of contemporary flavour development, our Miso Flavour emerges as a leading ingredient due to its complex savoury profile, layered umami depth, sweet-salty nuances, and authentic taste. Its versatility suits formulation challenges, aligning with market demand for umami-rich systems delivering taste perception without reliance on added sodium.
This Technical Paper is brought to you by Lionel Hitchen.
READ THIS NEXT: Cognitive Strength for Every Age with DavosLife E3 Tocotrienols
Functional Ingredients
DTU-EFSA’s SafeNov collaboration to speed up EU novel food approval
The Technical University of Denmark (DTU) National Food Institute is leading SafeNov, a new European consortium helping the European Food Safety Authority (EFSA) review novel foods — like new proteins, algae, and insects...
Functional Ingredients
TraceGains senior director on Formula AI and the future of food R&D
TraceGains has launched Formula AI, an AI-powered laboratory and workspace specifically for food scientists and product developers in the F&B industry. The digital platform can help speed up the sector’s R&D and...
Functional Ingredients
AgSphere and EIT Food link Canada and Europe to accelerate agri-food innovation
AgSphere, a Canadian agri-food innovation hub, has partnered with EIT Food to strengthen collaboration between Canada and Europe’s agri-food sectors, creating a new pathway for Canadian start-ups to access European markets,...
