JOIN USIn its latest report “Global Food Additives Market,” UK-based group Leatherhead singles out the growing demand for products bearing the phrase “no artificial flavours or colours,” reported industry online publication FoodNavigator.com this week.
It’s a demand that will likely see more products purporting to be free of certain additives.
For example, the report identified the growing awareness of monosodium glutamate (MSG) and its negative health effects as the next ubiquitous label — MSG-free — that will be popping up on processed food products on grocery store shelves. It could also prove to hurt the Asian food market where MSG is one of the most common flavour enhancers in their products. Meanwhile, food scientists are already trying feverishly to extract more flavour enhancers from natural sources.
In a study published in the International Journal of Food Science & Technology, researchers said they were able to draw out a meaty flavour profile from fermented oyster mushrooms which could become an important, all-natural flavour enhancer. Scientists is working to pin down and extract elusive umami compounds found in certain foods, a flavour also described as meaty, broth-like and savory. The “fifth basic taste” is being touted as a flavour enhancer that could add taste and reduce the sodium content of foods.