Similar Articles

Browse Main Topics:

Business
Computers & Electronics
Education & Reference
Entertainment & Leisure
Family & Home
Finance & Investment
Health
Internet
Pets & Animals
Science & Technology
Society, Politics & Culture
Sports & Recreation

Similar Articles

BusinessWeek March 28, 2005 Gene G. Marcial	Sweet Or Salty With Senomyx Senomyx has developed a taste-receptor technology that intensifies salty or sweet flavors. The product has received interest from food companies, and the stock is appealing to investors.
Food Processing October 2008	Tricking the Brain Scientists have come up with an idea that will make healthy foods taste as good as their fattening counterparts.
Food Processing May 2005 Kantha Shelke	A systems approach to flavoring As American palates get more discerning and adventuresome, complex flavor systems are needed to keep foods at the forefront of trends. Developing favorable flavor systems calls for a collaborative approach.
Prepared Foods September 1, 2005 Marcia A. Wade	Flavor Behavior Every food matrix is unique, and every flavor type is unique. However, flavor experts now know how to find the common ground between flavor and applications to achieve a winning product.
Food Processing March 2007	Ingredient Round-Up: Savory flavors Savory flavors and ingredients, including salty, celery and custom formulations for sodium and organic products.
Food Processing November 2005 David Feder	Missing MSG? Monosodium glutamate has been a key savory flavor enhancer and food processor favorite for nearly a century, but it seems more consumers are asking for something different. Here are some alternatives.
Prepared Foods October 2007 Paula Frank	Article: Advancing Sweeteners: The Mystery of Sweet Taste Food scientists continue their search for the "Holy Grail" of ingredients that both function and taste exactly like sugar.
Food Processing August 2006 Kantha Shelke	Improving flavors for kids' foodservice Less-bitter soybeans... more-enjoyable vegetables... 'Extreme' flavors... etc.
Prepared Foods January 1, 2007	Showcase: Savory Flavors and Flavor Enhancers Yeast extracts developed as salt replacers... Functional uses for licorice products... Flavor potentiator can replace MSG in savory applications... Salt mixture for processed meats and poultry, soups, sauces, salad dressings... etc.
Food Processing August 2011 Anthony & Feder	Salt Pinches Back While a closer look at sodium means processors may now feel better looking for their long-lost shaker of salt, consumers still are taking their wariness to the checkout counter.
Prepared Foods June 1, 2005 David Kilcast	Flavor: How Much Do We Really Understand? The enormous importance of flavor to consumer choice has triggered a revolution in our understanding of flavor technology in recent years, as the developments outlined here demonstrate.
Prepared Foods January 1, 2006	Flavor Up and Salt Down Food processors can formulate with up to 40% less salt yet keep the enhancement value of a full-salt food product with new salt-reducing flavor enhancers from Bell Flavors.
Prepared Foods January 1, 2006 Marcia A. Wade	A Pinch of Salt Reducing the sodium content in processed foods is a challenging, but no longer impossible task -- thanks to natural ingredients, salt substitutes, yeast extracts and salt's "taste siblings."
Delicious Living October 2007 Krista Crabtree	The Lowdown on... Umami Your tongue can taste sweet, salty, bitter, and sour. Now it can also taste Umami.
Prepared Foods August 11, 2006	Regulations: Making Taste Claims Between product development and effective marketing lies that murky, often confounding world of regulations.
Wired October 20, 2008 Katharine Gammon	Bitebot Tastes the Chemistry of Flavor Researchers at France's national school for agricultural and food industry engineering have built an artificial mouth to help them break down the chemistry of flavor.
Food Processing March 2009	Ingredient Round Up: Savory Flavors and Ingredients March's ingredient round-up focuses on savory flavors and ingredients.
Food Processing March 2010 Diane Toops	Challenges of Lowering Sodium Consumers want to be assured that lower sodium does not mean less taste.
Food Processing July 2013 David Phillips	Food Processors Find New Sodium Alternatives Manufacturers continue looking for ways to lower sodium without losing flavor.
Chemistry World April 30, 2015 Jessie-May Morgan	Salt and flavor reach a compromise Scientists in the UK have developed a water-in-oil-in-water emulsion that could cut salt levels in emulsion-based food by more than a fifth but maintain the same flavor.
Food Processing August 2012 Anibal Concha-Meyer	Who Needs Salt? Yeast extracts, improved potassium chloride, even spices can provide the flavor enhancement once are unique to salt.
Food Processing January 2010 David Feder	Flavor Trends 2010: Make Mine Plain Flavor trends are going comfort-retro -- but don't write off exotics just yet. Consumer palates remain open to new adventures.
Prepared Foods December 2008 Kerry Hughes	R&D: The Yeast of Our Concerns Biorigin has developed its Bionis(R) and Biotaste lines in response to the demand for enhancing the flavor of food formulations, especially those with reduced-salt content.
CIO May 15, 2002 Stephanie Overby	In Good Taste Researchers in Brazil and Wales have developed an indefatigable electronic tongue that can actually taste subtle sweet, sour, bitter and salty characteristics in liquid products in which consistent taste is critical to manufacturers, such as mineral water, coffee, wine and tea...
AskMen.com Phil Franklin	Unhealthy Ingredients On Food Labels You've probably heard this advice before: Read the nutritional labels on food before you buy it. With the obesity rate now double what it was in 1980, that advice is all the more relevant today.
Prepared Foods February 5, 2006	Gluten-free Taste Wheat-free, natural flavor enhancer for gluten-free foods.
Food Processing August 2008 Mark Anthony	Season with (only) a grain of salt The demand for low-sodium formulations is still big enough to stimulate creative solutions to the problem of lowering the salt content of prepared food while retaining customer appeal.
National Gardening	When to Harvest an Eggplant Yes, there is a moment of eggplant perfection...
Science News July 21, 2007 Janet Raloff	Sour Genes, Yes -- Salty Genes, No A study in twins finds that genes may be responsible for a high or low threshold to the detection of sour tastes, but not of salty ones.
Food Processing January 2006 Frances Katz	2006 Flavor Trends Forecast Health exerts its influence on flavor trends: How about spices that fight cancer, chocolate for heart-health and sweet-hot combos that improve satiety?
Food Processing September 2009 Diane Toops	Demonizing Salt: America's Assault on Salt Shaking out sodium looks like the next trans fat for food processors.
Food Processing April 2010	Ingredient Round Up: Sweeteners We focus on new varieties of sweeteners.
Food Processing July 2012 Diane Toops	Food Processors Chip Away at Salt Salty snacks present unique challenges for sodium reduction.
Prepared Foods January 1, 2007	Reducing Sodium, a Matter of Taste Sodium reduction is not simple, but there are a number of ingredient options and tactics available to formulators.
Food Processing September 2013 John Stanton	Taste Remains Consumers' Top Preference for New Foods and Beverages After 40 years' worth of marketing surveys, it's no shock that taste is important to consumers; however, the surprise is that in many cases, we find taste takes second place or worse to other factors.
Food Processing August 2006	Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.
Food Processing April 2009	Ingredient Round Up: Sweeteners This month's ingredient round-up focuses on sweeteners.
Food Processing November 2007 Mark Anthony	Something in the air Much of what we call taste is an intricately entwined matrix of flavor, aroma chemicals and texture or mouthfeel.
Prepared Foods October 2007	Products Zero/low trans fat oils... Inulin and oligofructose prebiotic fiber ingredients... Alternative uses for vanilla ... Easily incorporated resistant starches.... etc.
Prepared Foods January 2008 David Kilcast	Cutting Sodium An overview of salt's technical functions and impact on human sensory perception is provided, along with suggestions for salt-reduction strategies.
Prepared Foods May 1, 2006 Marcia A. Wade	A Parade of Flavors Bland and common flavors are being brushed under the table by a surge of interest in flavors that are foreign, fiery and fabulous.
Food Processing October 2007	Food Biz Kids: Unanimous praise for Pretzel Chips Our panel of eighth-graders like that Pretzel Chips 'don't have any fat.'
Chemistry World October 3, 2007 Jonathan Edwards	The Sourest Points with Sweetest Terms Japanese scientists have shown for the first time how the protein curculin performs its unique trick of turning sour tastes sweet.
Food Processing November 2005 Diane Toops	Food Biz Kids: Juice in a fruit roll snack These 7th-grade panelists deemed Nabisco's CapriSun Juicers "a good out-the-door snack for lunch."
Food Processing March 2010	Ingredient Round Up: Savory Flavors Food processing flavors that make consumer's mouths go mmmmm.
Prepared Foods October 1, 2006	Sweet Combinations When mixed, two or more ingredients often create, for better or worse, an effect that is greater than the sum of their individual components.
Food Processing March 2013 Stuart Cantor	Snack Trends 2013: Health and Indulgence Square Off The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.
Prepared Foods June 6, 2007 Chris Topping	Experimental vs. Comforting Flavor Choices Increasing evidence shows consumers choose flavor over brand loyalty.
Food Processing August 2007 Jennifer LeClaire	The Politics of Obesity This year's report on the obesity crisis focuses on what's driving processors in their efforts to make the next generation of food and drink products designed to help weight-management.
Food Processing September 2011 David Feder	Meat Processors Look for Secret Ingredient to Provide Wholesome and Affordable Products to Consumers Meat, poultry and seafood products maneuver a herd of challenges, from flavor and trend fulfillment to food-safety practices.