Kerry highlights umami and kokumi trends

By Rod Addy contact

- Last updated on GMT

Kerry spoke to chefs across Asia about how they create umami and kokumi tastes
Kerry spoke to chefs across Asia about how they create umami and kokumi tastes

Related tags: Npd, Ingredients & nutrition

Kerry, the Taste & Nutrition Company has launched a campaign exploring the growing potential of umami and kokumi food flavouring trends, particularly in Asia.

The latest focus on trends by the global food ingredients supplier follows comments made in September pointing to increasing consumer for functional beverages​.

The new initiative draws on articles that explain how umami and kokumi can work together to create complex flavour combinations. It also builds on a report released by Kerry earlier this year. Redefining Umami: An exploration of umami and flavour-building​ outlines feedback from chefs across Asia about consumer taste preference and top culinary trends.

Four key areas were identified in the paper:

  • a move toward taste complexity;
  • consumer acceptance of sour, bitter and umami tastes;
  • increasing call for holistic taste experiences;
  • and reduced public acceptance of processed, industrialised food production.

Umami — also known as the fifth taste​ — is regarded by chefs and food developers as elevating, enriching and improving succulence, while they view kokumi as bringing depth, fullness of the mouth and richness.

Kerry's campaign is designed to introduce product developers to the depth and deliciousness of clean label umami and kokumi ingredients in savoury products, meat applications and plant-based proteins.

'Enormous emerging opportunity'

“There’s an enormous emerging opportunity in savoury taste for chefs and product developers around the world to create new and exciting food innovations based on umami and kokumi,”​ said Kay Marshallsay, Kerry’s global product director, fermentation. “To assist in the process, Kerry first spoke to chefs across Asia about how they create umami and kokumi tastes, and then worked to develop ways to make these scalable and accessible to the food industry at large.

"This new research report provides an on-the-ground perspective that details the emerging global taste trends emanating from Asian cuisine.”

Kerry has offices in 32 countries, 151 manufacturing facilities and more than 26,000 employees globally, including more than 1,000 food scientists.

Related products

Clean-label Umami and Kokumi solutions

Clean-label Umami and Kokumi solutions

Kerry | 11-Nov-2020 | Case Study

The memorable sensory qualities of umami and kokumi used in perfect synergy can bring depth and taste to savoury foods. Integrating umami and kokumi effectively...

Instant Noodles gets an ethnic twist

Instant Noodles gets an ethnic twist

Kancor Ingredients Limited | 02-Aug-2019 | Application Note

Instant noodles are becoming a staple diet in many of the Asian countries because of its taste, affordability and convenience. 2 out of 5 users tend to...

comments

Post your comment

We will not publish your email address on the website

These comments have not been moderated. You are encouraged to participate with comments that are relevant to our news stories. You should not post comments that are abusive, threatening, defamatory, misleading or invasive of privacy. For the full terms and conditions for commenting see clause 7 of our Terms and Conditions ‘Participating in Online Communities’. These terms may be updated from time to time, so please read them before posting a comment. Any comment that violates these terms may be removed in its entirety as we do not edit comments. If you wish to complain about a comment please use the "REPORT ABUSE" button or contact the editors.

Follow us

Products

View more

Webinars

Food & Beverage Trailblazers

F&B Trailblazers Podcast