Saturday, 21 January 2017

Food Professionals to Find Newest Technologies at Process Expo

Food Professionals to Find Newest Technologies at ...

  Process Expo, to be held September, 19-22, at McCormick Place Convention Center in Chicago, IL,...

Newest Technologies to Be Recognized at LAMMA Innovation Awards

Newest Technologies to Be Recognized at LAMMA Inno...

  LAMMA, the UK’s farm machinery, equipment and agricultural services show, is preparing for a ne...

French Association of Potato Producers Prepares for 2017 Congress

French Association of Potato Producers Prepares fo...

  "An ecologically competitive potato, but at what price?" is the theme of the next Con...

NIFA Announces USD1.85m for Potato Breeding Research

NIFA Announces USD1.85m for Potato Breeding Research

  The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) has re...

Lutosa Adds New Fry Line at Plant in Belgium

Lutosa Adds New Fry Line at Plant in Belgium

  In a recent presentation to employees and suppliers in the plant in Leuze-en-Hainaut (Belgium), Erwi...

China and Hong Kong Get Ready for over 1,500 McDonald’s Restaurants

China and Hong Kong Get Ready for over 1,500 McDonald’s...

  A new partnership between Carlyle Group and McDonald’s Corporation will become the largest McDonald'...

Lamb Weston / Meijer Invests in FAM Cutting Machines

Lamb Weston / Meijer Invests in FAM Cutting Machines

Lamb Weston / Meijer will invest in FAM cutting machines, for the plant in Bergen op Zoom, which proces...

tna Unveils Wash-down VFFS Packaging System

tna Unveils Wash-down VFFS Packaging System

  tna has announced the launch of a new vertical form fill and seal (VFFS) system with full wash-down ...

TOMRA Simplifies Equipment Designations

TOMRA Simplifies Equipment Designations

    TOMRA Sorting Food has launched a new way of naming its food sorting machines, to bring clarity a...

Pringles Introduces New Range of "Loud" Crisps

Pringles Introduces ...

    Pringles is introducing new line-up – Pringles Loud,...

Potato Chips Recalls Due to Salmonella Risk

Potato Chips Recalls...

  Potato chips producers Herr Foods, Snyder of Berlin, Bi...

Farm Frites Launches Its Ultimate Chip

Farm Frites Launches...

 Potato grower and manufacturer Farm Frites has announced ...

Schmieding Produce Launches Skinny Potato

Schmieding Produce L...

 Schmieding Produce prepares to launch in January a new sk...

 Good Health Launches Eat Your Vegetables Chip Lineup

Good Health Launche...

 Good Health®has launched its new Eat Your Vegetables® chi...

Cool Farming Tool Proves Sustainability of Potato Culture

Cool Farming Tool Pr...

  Since last autumn, the farmers and the professionals in...

Agreement on Genome-Analysis Technology

Agreement on Genome-...

  Monsanto Company and NRGene announced that they have re...

New Method to Capture Disease-resistant DNA for Plants

New Method to Captur...

  Scientists have developed and improved technique for ca...

New “Focus on Potato” Webcast Helps Growers Manage White Mold Infections

New “Focus on Potato...

The Plant Management Network (PMN) has released a new pres...

McDonald’s Chooses New Potato Varieties for Fries

McDonald’s Chooses N...

In September, the worldwide fast-food chain chose two new ...

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.

Digital edition


Click or tap to view our digital magazine
on your tablet or mobile device.

 x 
Cart empty

Latest Events

Feb 8th 2017 - Feb 10th 2017
Fruit Logistica
Feb 26th 2017 - Mar 2nd 2017
Gulfood
Mar 17th 2017 - Mar 21st 2017
INTERNORGA
Apr 1st 2017 - Apr 4th 2017
SNAXPO
Apr 4th 2017 - Apr 6th 2017
ProFood Tech
May 4th 2017 - May 10th 2017
interpack
Jun 21st 2017 - Jun 22nd 2017
SNACKEX
Sep 19th 2017 - Sep 22nd 2017
Process Expo
Oct 7th 2017 - Oct 11th 2017
Anuga

Trade Media Solutions S.R.L. | 1-5 G-ral David Praporgescu Str., 1st Floor, District 2, 020965 Bucharest, Romania.
Tel: +40 (0) 21 31 590 31  | E-mail: office@mediatrade.ro