Monday, 08 February 2016

FRUIT LOGISTICA 2016 becomes capital of fresh produce trade for three days

FRUIT LOGISTICA 2016 becomes capital of fresh prod...

  From February 3 to 5, FRUIT LOGISTICA in Berlin is the place to be for everyone that wants to k...

Perupas shortlisted for Fruit Logistica Innovation Award

Perupas shortlisted for Fruit Logistica Innovation...

  WOW! Colourful Perupas made by Dutch company HZPC were selected by the international Fruit Logi...

Givaudan celebrates ten years of ethical sourcing

Givaudan celebrates ten years of ethical sourcing

  Givaudan is marking a milestone in its journey to sustainable natural ingredients with an event...

Kiremko starts construction works at new facility

Kiremko starts construction works at new facility

  On February 1, the construction of the new Kiremko building started in a festive way in Montfoort, T...

Potato cultivation programme lifting people out of poverty in Africa

Potato cultivation programme lifting people out of pove...

  The Irish Potato Coalition is a programme set up by Vita, an Irish NGO, which works with communi...

Combined power drives TOMRA Sorting Food

Combined power drives TOMRA Sorting Food

  Optical food sorting system manufacturer TOMRA Sorting Food has reached an important milestone in it...

Sensor-based systems for the potato industry exhibited at Fruit Logistica 2016

Sensor-based systems for the potato industry exhibited ...

  A new edition of the Fruit Logistica trade show is set to take place in Berlin, Germany, between Feb...

AHDB launches website to improve potato chips quality

AHDB launches website to improve potato chips quality

  With the frying trade accounting for 12% of the Great Britain potato crop, ensuring quality across t...

Snack manufacturer Ibersnacks assesses its weigher-bagger equipment

Snack manufacturer Ibersnacks assesses its weigher-bagg...

  Snack manufacturers with high production outputs to pack and large orders to fulfil are among the mo...

FAM and Stumabo launch NECST - Next Evolution in Centrifugal Slicing Technology

FAM and Stumabo laun...

  FAM Stumabo developed NECST TM, an ambitious R D proj...

Potato chips in Canada - All dressed up

Potato chips in Cana...

  If you want to try potato chips with ketchup, dill pick...

Pasteurization - It’s all about safety first

Pasteurization - It’...

  Improved shelf life for food products is essential – no...

Kiremko and Packo present new product pump

Kiremko and Packo pr...

    Dutch manufacturer Kiremko and Packo, designer and c...

Company introduces potato starch for clean label food coatings

Company introduces p...

    Eliane™ Bind 12 is a potato starch with unique propert...

Welsh potato growers get latest know-how on Potato Day

Welsh potato growers...

  Over 50 potato growers gathered at the County Showground ...

Chile considered robust market for American agricultural equipment

Chile considered rob...

  In the most recently released U.S. Department of Commer...

Dundee-China collaboration discovers potential ‘Achilles heel’ of potato blight

Dundee-China collabo...

  Scientists working in Scotland and China have uncovered...

SmartStor controller wins Certificate of Merit at Lamma 2016

SmartStor controller...

  Lamma 16, the first major farming event of the year too...

Another stage completed at new Agristo cold store

Another stage comple...

  Egemin Automation has embarked upon a new major phase i...

Givaudan has developed a unique sensory language called Sense ItTM Salt which enables a more accurate description of the complex taste effects of salt in foods.

Sense ItTM Salt will enhance Givaudan's ability to create flavours that restore the taste aspects of salt and drive consumer preference in low sodium applications.

"It is now well understood in the food industry that salt is a very efficient and complex taste enhancer that goes beyond just making food taste salty. Salt has a range of taste effects over time which we have named 'The Salt Curve'," says Laith Wahbi, Global Product Manager, Savoury.

Using sensory panels of trained tasters, Givaudan has demonstrated that the taste effects of salt can be broken down into distinct temporal phases which strongly influence the flavour profile of the food product application being developed.

Sense ItTM Salt was developed using a global team of flavourists, application technologists and sensory scientists and is now fully integrated into the overall Sense ItTM language that includes more than 350 descriptors with references covering aroma, taste and mouthfeel.

Through TasteSolutionsTM Salt and the Sense ItTM Salt language, Givaudan is partnering with customers to reduce sodium levels in a range of applications - soups, sauces and snacks, ready-meals and cereals - without compromising on taste.

Ottens Flavors has also introduced a product which may help lower the sodium level in popular foods - such as potato chips, soups, meats and sauces - while maintaining the food flavours consumers enjoy.

For years flavour companies have attempted to create functional, cost-effective tasting substitutes with mixed results. Ottens performed two years of extensive testing using its exclusive flavour development process, which allows Ottens to develop flavours to hit a specific taste target.

In some applications, Alt-Salt is nearly a one-to-one replacement for salt. Each application must be optimized for both Ottens Plus Alt-Salt type and level. There are several versions of Alt-Salt and different versions work at different flavour levels depending upon the application.

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