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Plant-based products, lower salt formulations, and snacking options resonate with manufacturers looking to enhance umami flavour profiles in their offerings. According to a recent Innova study, one third of global consumers are intrigued by new, unique, and different flavours. Furthermore, one in four global consumers is attracted to exciting and exotic global flavour combinations. Tastes and preferences in the food sector are continually evolving, driven by consumers’ dynamic needs, advancements in manufacturing techniques, and ingredient developments. Subsequently, umami profiles and applications are a leading priority in manufacturers’ formulations.‘Savouring the contrast’ is one of the top five global flavour trends and a key theme for umami development in 2024, according to Innova. As one of the five basic tastes, umami is a core consideration for manufacturers developing flavours in new food product launches. “Umami is often described as the ‘fifth taste’ and enhances the overall taste experience by imparting the savoury, delicious, and deeply satisfying sensation that food manufacturers often want for their sauces, seasonings, snacks, and ready meals,” Daria Pashkova, product and marketing specialist at Ohly, a yeast-based flavour ingredients provider, told Ingredients Network.Meat, cheese, tomatoes, and yeast extracts are hailed as natural suppliers of umami taste. They are rich in glutamic acid and nucleotides, which boost umami and savoury flavours. “Umami elevates, enriches, and refines food succulence,” says Pashkova. As flavour preferences evolve, producers explore exciting new and novel products, segments, ingredient compositions, and formats that maximise umami’s taste profile. “Umami is about taste enhancement and is linked to iron hydroxide polymaltose vs ferrous fumaratea savoury, delicious and palatable taste that food manufacturers use in sauces, seasonings, snacks and ready meals,” Pashkova adds. Food product segments that resonate with consumers’ environmental and health concerns and decision-making considerations are getting an umami upgrade. Plant-based product development is one area where umami may feature more to impact taste. “The compound responsible for umami, glutamic acid, is present in meat and cheese, so incorporating umami flavours into plant-based products is a good way to mimic the savoury notes of those foods,” says Pashkova. Salt reduction is a health consideration that informs consumers’ purchases and decision-making factors. With many people trying to reduce the amount of salt in their diets, manufacturers are seeking ways to use less salt in their formulations. “Umami shares some similarities with saltiness in its taste perception. This enables manufacturers to introduce complex and rich flavour profiles so that their products taste just as good with less salt,” Pashkova adds.It’s not just what consumers eat but how they eat and enjoy food that impacts umami flavour and formulation trends, leading to new creations featuring the taste profile. “As the young shift away from traditional mealtimes, snacking is another growth sector, so plant-based snack options like vegan jerky are also in demand,” says Pashkova. With its ability to enhance umami flavour and clean label features, Miso is gferrous bisglycinate chelate elemental ironaining popularity as an ingredient in various food and beverage categories worldwide. According to Innova, the ingredient is currently not used to its full potential but is expected to gain more attention and appeal among consumers.Manufacturers incorporate international flavour preferences into their local food offerings as global trends significantly impact product development strategies. Additionally, seasonality plays a crucial role in these products’ flavour characteristics, with producers developing options that align with seasonal themes and trends.As interest in vegan food options continues to rise, the industry explores new ways to infuse meaty flavours into their creations. By replicatincvs health ferrous gluconate iron 27 mg tabletsg the taste and texture of meat using plant-based ingredients, manufacturers are catering to the growing market of consumers who prefer cruelty-free and sustainable alternatives to traditional animal products.“With rising concerns about environmental impact aniron iii pyrophosphate formulad a greater focus on health and wellbeing, consumers are increasingly looking to reduce the amount of meat they eat,” explains Pashkova. Today, according to market insights provider Innova, one in four consumers describe themselves as meat reducers or flexitarians. As more consumers opt for plant-based diets, the demand for vegan food options has skyrocketed. Vegan food alternatives incorporating meaty flavours reflect this demand, driving product differentiation among manufacturers. The impact of meaty flavours on the vegan alternatives market is expected to be substantial as the trend towards plant-based diets grows. “Many consumers still love meat, so direct substitution is their first choice,” Pashkova adds. According to Innova’s research, 62% of consumers said familiar taste or flavour is important when buying plant-based products. Direct meat replacement continues to attract significant investment as food manufacturers seek ways to replicate distinctively meaty taste and texture effectively.Recently, there has been more interest in how best to mimic muscle meats, deli meats, lamb and even seafood to reproduce the success of plant-based burgers or sausages. Using meat alternatives in processed convenience foods is also becoming more prevalent, such as pies with chicken substitutes or pizzas topped with meat-free ‘pepperoni’. “Delivering convincing taste and texture remains key to the success of all these vegoral ferrous bisglycinatean alternatives as a poor taste profile is guaranteed to put consumers off from buying new products again,” Pashkova says.
Health and environmental food trends boost umami presence
