Cargill receives patent for taste technology

by Jeff Gelski
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MINNEAPOLIS — Cargill has received a patent for a technology that may be used to discover taste modifiers, including sweetness enhancers, bitterness blockers, savory enhancers and salt enhancers. According to Cargill, the technology in taste tissue imaging and taste modification is superior to cell screening technology.

Cargill scientists will be able to see and measure the cellular response of taste cells to taste stimulants. Chris Mallett, corporate vice-president of research and development, said Cargill scientists now may simultaneously observe the interactions of all five taste modalities: sweet, bitter, salty, sour and umami.

Cargill developed the technology in partnership with the Monell Chemical Senses Center, Philadelphia, a non-profit independent scientific institute.

"This new technology will allow us to expand our offerings into the ‘next generation’ of taste innovation," said Thomas Niederkorn, Americas beverage category director for Cargill.

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