We feel the tastes sweet, salty, sour or acid and bitter, besides Umami, scientifically recognized as the 5th basic taste that the human palate is able to perceive.

In 1908, Dr. Kikunae Ikeda, a researcher and professor at the Imperial University of Tokyo, discovered, from experiments with seaweed, a fifth taste and called it Umami, which in Japanese means "tasty."

Umami is one of the main responsible for the richness and harmony of the flavor, besides contributing to the sensorial acceptance of the food.


∙ Helps on sodium reduction: The application of Umami in the food industry is one of the technological solutions that enable the development of products with lower sodium content.
∙ Provide the Umami taste and increases sensory acceptance.
∙ Gives complexity, impact, continuity and harmony to taste.
∙ It softens undesired tastes(for example: substitutes of NaCl).


"Kokumi” is a Japanese word meaning "delicious."  The Kokumi is beyond the perception of the 5 basic tastes and provide to us a complete sensory experience that balances important characteristics such as initial impact of flavor, mouth fullness and long-lasting.


∙ Improves the flavor: makes a richer sensorial profile, provides more impact, long lasting and harmony to the flavor.
∙ It makes undesirable tastes be smoother in foods with reduced sodium content.
∙ Provides cost reduction, as it enhances the effect of some ingredients, increasing their yield and enabling their optimization in formulations.


Texture is a key factor in consumer choice and persuades in the product acceptance.   Besides visually attractive, tasty and healthy, the foods need to offer a texture that meets the consumers' expectations.

Besides the sensory appeal to the consumer, a proper texture is important to avoiding waste in some industry activities. For example, sliced ​​meat products (such as ham and bologna sausages) with low firmness and low elasticity can generate breakable slices, increasing the losses during the slicing process.

Interested in improving the texture of your products?
Click here to know how!