Umami is a crucial taste sensation in food, and the Kerry Health and Nutrition Institute, which operates as an educational and informational branch of the Irish food ingredient giant Kerry, is keen to investigate its origins and applications. Kerry produces a range of savory flavors and extracts that capitalize on umami’s appeal, including stocks, reductions, bouillons, and pastes. These products are useful in soups, sauces, meats, snacks, and ready meals, as noted on their website. One specific offering is “natural umami reduction,” which utilizes fermentation in the reduction process to create umami-rich pastes.
Common sources of umami can be found in many kitchen pantries, including sauces like Worcestershire, soy, and fish sauce; anchovies; tomato paste; olives; miso; parmesan cheese; and kombu. The significance of umami is expected to grow both now and in the future. Kay Marshallsay, Kerry’s technical business development director for savory taste, points out that umami has a well-documented culinary history in Asia, first identified in 1908 by a Japanese chemist, and is increasingly featured in global cuisines for its unique flavor-enhancing properties.
“Umami’s potential goes far beyond MSG, opening up virtually limitless opportunities for the application of natural umami ingredients across a variety of food products,” she stated in a release sent to Food Dive. The mechanism by which umami functions as a taste is intricate. According to Rawson, a molecular receptor responds to umami stimuli from MSG, which is augmented by 5’-ribonucleotides such as inosine monophosphate, a common flavor enhancer derived from chicken or meat byproducts.
Rawson explains that MSG has a salty taste due to its sodium content, while glutamic acid—used by humans to synthesize protein and function as a neurotransmitter—has a sour flavor. No single element can produce a pure umami taste, as it is a composite sensation requiring multiple aspects, including the “mouthfulness” or thickness it imparts to food. Related but distinct, kokumi is another savory taste that shares this mouthfeel and is activated by glutamyl peptides found in fermented foods like alcohol, soy sauce, fish sauces, and shrimp paste, making it more of a sensory experience.
Another reason for umami’s allure may trace back to early human life, potentially even before and just after birth. The Spruce Eats notes that amniotic fluid and breast milk are rich in amino acids that convey umami flavor, leading to a lifelong preference for this taste profile. Rawson highlights that the free glutamate in human breast milk exceeds that of any free amino acid and increases during lactation, indicating its crucial role in newborn health.
For older adults, whose taste and smell senses might decline over time, umami may help stimulate appetite. Marshallsay from Kerry notes, “Incorporating umami-rich ingredients can maintain the appeal of dishes for aging populations with diminished senses, potentially improving their appetite and overall health, including bone and muscle tissue.” This aspect could particularly interest manufacturers of plant-based meat alternatives, like the collaboration between Impossible Burger and Umami Burger, which positioned the latter as the exclusive provider of plant-based burgers.
The retail market holds even more potential, as sales of plant-based meats surged 42% from March 2016 to March 2019, reaching $888 million according to Nielsen data cited by the Associated Press. Manufacturers eager to leverage umami’s extensive benefits might consider enhancing its presence in their products by utilizing naturally sourced flavor ingredients, possibly incorporating yeast extracts to reduce sodium levels. These extracts can deliver umami flavor while substituting for salt, appealing to consumers keen on lowering their sodium intake.
The FDA aims to cap daily sodium consumption at 3,000 milligrams within two years and 2,300 mg within a decade. However, the average daily sodium intake in the U.S. is about 3,400 mg, primarily from processed and commercially prepared foods like bread, pizza, and soup. The challenge for food manufacturers is to amplify the flavorful aspects of their products without increasing sodium levels, all while preserving the expected taste profile. Reformulating products can be costly and risks alienating consumers if the new version does not match the original flavor.
Nevertheless, numerous manufacturers, including Nestlé, Campbell, Unilever, and PepsiCo, have reduced sodium content in response to consumer demand. In contrast, Trader Joe’s lists kosher salt as the primary ingredient in its Mushroom and Company Multipurpose Umami Seasoning Blend, which contains two types of dried mushrooms alongside other ingredients and spices, illustrating that salt remains prevalent.
Umami may also play a role in reducing sugar as well as salt. Salt of the Earth, an Israeli producer of the all-natural Mediterranean Umami ingredient, claims that its use in products like ketchup, barbecue sauces, dressings, pizza, and pasta sauces could lower sugar levels by up to 25% and sodium by as much as 45%. While these items are generally savory, they can often contain unexpectedly high sugar levels, sometimes ranging from 10% to 25% of the total product.
With the right balance of flavors, transparency, and cleaner labels, food manufacturers may harness the full spectrum of umami’s qualities and elevate consumer awareness and usage. Rawson notes that human reactions to odor and taste occur in a brain region that integrates this information, connecting umami stimuli with odors, tastes, and tactile sensations. By incorporating these insights into food and beverages, brands could gain a competitive edge in attracting and retaining consumer attention.
As new applications for umami are discovered, we can expect its presence to increase in product launches and restaurant offerings. However, as Rawson concludes, its unique nature will endure, along with its complex allure. “While scientists may not yet fully understand the evolutionary or nutritional reasons behind umami perception or the complete molecular mechanisms at play, the distinctive character it adds to food flavor undeniably contributes to our enjoyment of food. Food scientists will continue to seek innovative ways to evoke this sensation in impactful and novel ways,” she asserts.
Additionally, the potential benefits of including calcium citrate, vitamin D3, magnesium hydroxide, and zinc sulfate tablets could further enhance the nutritional profile of food products, especially for consumers looking to improve their overall health and well-being.