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Ajinomoto: Celebrating a 100 Year Legacy of Innovation
One hundred years ago, Ajinomoto launched its first ingredient, Aji-no-moto, an umami seasoning based on glutamate. The company celebrates its centennial with a look at umami, from its history to the science behind monosodium glutamate, the amino acid responsible for umami flavor. Also included is background on the health benefits of amino acids, as well as their role in both savory and sweet applications.
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A Natural and Clean-Label Solution to Food Protection
Although preservatives perform a necessary food-safety function, many have unrecognizable, chemical-sounding names. However, natural, safe, effective preservatives—made from cultured sugar or vinegar—with label-friendly names help keep foods in the scope of the "natural food" category while maintaining peak food safety. Learn the ins and outs of these new natural preservatives and how they perform in various popular products.
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2009 Food & Beverage Report
Succeeding in the ever-changing food industry means staying on top of trends
and delivering the products consumers are clamoring for. This report offers a
round-up of some of the hottest topics of the moment.
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Cutting Costs - Not Quality
In today’s difficult economic climate, consumers are demanding more value in their foods and beverages. That means they’re not merely looking for inexpensive products—they want products that deliver high quality at a reasonable price. We share strategies for boosting color, flavor and texture for maximum effect at minimal cost.
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The Next Generation of Soy: Innovations in Soybean Oil and Soy Protein Technology
Leading experts share information about the innovative oil and protein products being developed by the soybean industry. Also see highlights from the United Soybean Board's 15th annual "Consumer Attitudes About Nutrition" study, including consumer perceptions of health and nutrition issues, and important information about how those perceptions impact purchasing behaviors.
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