Start by isolating the five fundamental tastes: sweet, sour, salty, bitter, and umami. Use pure substances—sugar for sweet, ...

Researchers explore how umami and koku flavors can transform plant-based eating by replicating meaty tastes and textures.

Understanding the science behind meaty tastes and textures could be the key to more people switching to a planet-friendly ...

full of sweetness and umami – just tastes better up in the air. The loud background noises and vibrations on the plane have a role as well in determining how things taste, said Henderson.

Umami, often described as a savory taste, is one of the five basic tastes alongside sweet, sour, bitter, and salty. It is primarily associated with the presence of certain amino acids and ...

A new book has explored how replicating meaty tastes and textures could encourage more people to switch to sustainable diets.

Singapore-based food production company Umami Bioworks has introduced cultivated caviar. Umami uses proprietary cultivated ...