I.F.T.15: Five ingredients to watch

by Monica Watrous
Share This:
Search for similar articles by keyword: [Health and Wellness]

Kokumi, like umami, adds a premium mouthfeel in snacks and sauces.


Kokumi enhancers

An emerging Japanese taste concept is kokumi, which, like umami, adds a premium mouthfeel in snacks and sauces. Kokumi is said to replicate the sensation of slow-cooked cuisines with a taste and texture likened to that of Gouda cheese.

Scientists have linked the kokumi flavor to a group of molecules called gamma-glutamyl peptides. The addition of kokumi to foods may help reduce fat intake by imparting rich and lingering flavors. Japanese snack maker Calbee delivers kokumi flavor profiles in a line of potato chips, including a steak flavor variety that replicates the taste of a juicy steak with a combination of wasabi and soy sauce flavors.

 “The addition of kokumi enhancer can help the broth of instant noodles taste richer and thicker, delivering the taste of a real homemade broth,” said Gwen Crothers, a global food science analyst for Mintel.

Busier lifestyles lead consumers to choose more convenient solutions for meal preparation, such as ready-to-use sauces. The use of kokumi enhancers in sauces may simulate a traditional, home-cooked meal, Ms. Crothers said.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.