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市場調查報告書

「鮮味」中的機會:第5味覺的可能性的調查

Opportunities in Umami; Exploring the potential of the fifth taste

出版商 Canadean 商品編碼 347635
出版日期 內容資訊 英文 79 Pages
商品交期: 最快1-2個工作天內
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「鮮味」中的機會:第5味覺的可能性的調查 Opportunities in Umami; Exploring the potential of the fifth taste
出版日期: 2015年12月23日 內容資訊: 英文 79 Pages
簡介

本報告以近幾年成為第5個基本味覺的「鮮味」為主題,提供鮮味相關理解和鮮味帶給新的食品和飲料附加價值的可能性,帶來鮮味的成分,鮮味創造的好吃和鈉的削減,消費者對MSG (谷氨酸鈉(味精)) 、鮮味的反應,及連結鮮味概念的未來機會等相關分析。

關於作者

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摘要整理

第1章 簡介

  • 概要
  • 鮮味為何?
  • 鮮味趨勢
  • 消費者及媒體對鮮味及MSG (谷氨酸鈉(味精)) 的認識
  • 關於本調查

第2章 鮮味成分趨勢

  • 摘要
  • 簡介
  • MSG及相關調味料
  • MSG:鮮味的核心成分
  • MSG的認識
  • 其他產生鮮味的成分
  • 酵母萃取物及蛋白質水解物:特徵及「天然的」混合
  • 酵母萃取物
  • 植物、食品及「被自然加工的」鮮味的資源
  • 高鮮味結構的食品
  • 醬油
  • 使用了當地食材的鮮味的味覺
  • 新的醬汁及加工

第3章 鮮味概念的創新

  • 摘要
  • 簡介
  • 鮮味的創新、行銷
  • 應填補市場差距
  • 標誌性、獨特
  • 連結健康和新奇的鮮味
  • 美味作為獨特主張 (獨特的優勢)
  • 熱與美味飲料
  • 甜味、美味
  • 非預期的口味
  • 以鮮味改質、重新配置
  • 海藻:鮮味成分

第4章 差異化及附加價值的建立

  • 摘要
  • 簡介
  • 鹽分的削減
  • 成功削減鹽分的鮮味
  • 海藻替代鹽分
  • 香料中鈉的建議
  • 素食主義者/純素食者
  • 強大和令人滿意的味道
  • 潔淨標示/天然
  • 天然鮮味成分

第5章 未來的機會

  • 摘要
  • 簡介
  • 鮮味和健康
  • 味、味覺研究的創新
  • 超越鮮味
  • 結論

附錄

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目錄
Product Code: CS1050IS

Summary

Umami is the recently accepted fifth basic taste, and describes the strong savory flavor that works as an important building block for many food items. There is a growing opportunity for the umami concept within the food and drink industry.

Key Findings

  • Umami can be a game-changer in the development of formulations for sodium reduction. A large range of umami flavors can be used to successfully reduce salt or sodium in a food or drink product. For example, according to the Glutamate Association, MSG can reduce the amount of sodium in a recipe by up to 40%, while still maintaining the desired flavor.
  • Umami-generating or -enhancing ingredients, such as yeast extracts, hydrolyzed proteins, and soy sauce, can be used in food and drink manufacturing to create vegetarian or vegan products or meals that have enough savory flavor to perform as suitable meat substitutes.
  • Umami may have a role to play in improving the health of consumers above and beyond its potential role in sodium reduction. Umami's effects on appetite development, digestion, and satiety are being investigated, and may be important in future food design.

The report presents new and innovative ways of using the umami concept for salt reduction, vegetarian/vegan products, and clean label/"natural" food items. The report concludes with the potential for umami to create healthy foods, innovations in taste research and sensory evaluation, and what might be the future impact of related concepts such as kokumi on the food and drink industry.

Reasons To Buy

  • Understand what umami is and what potential it has to add value to new food and drink products.
  • Discover which ingredients can deliver the umami sensation and how these are being used in new products in a range of sectors.
  • Learn how umami can help to create tasty and satisfying reduced sodium, "natural," and/or vegetarian or vegan foods.
  • Learn about consumer reaction to MSG and umami, and how this varies by demographic.
  • Discover future opportunities linked to the umami concept; such as kokumi.

Table of Contents

About the author

Disclaimer

Executive summary

  • Trends in umami ingredients
  • Innovating with the umami concept
  • Differentiating and creating added value
  • Future opportunities

Chapter 1 - Introduction

  • Overview
  • What is umami?
  • Umami is trending
  • Consumer and media perceptions of umami and MSG
  • About this report

Chapter 2 - Trends in umami ingredients

  • Summary
  • Introduction
  • MSG and related flavor enhancers
  • MSG - a core umami ingredient
  • Perception of MSG
  • Other umami-generating ingredients
  • Yeast extracts and hydrolyzed proteins: proprietary and "natural" blends
  • Yeast extracts
  • Hydrolyzed proteins
  • Plants, foods, and "natural process" sources of umami
  • Foods high in umami compounds
  • Soy sauce
  • Umami taste using local ingredients
  • Newer sources and processes

Chapter 3 - Innovating with the umami concept

  • Summary
  • Introduction
  • Innovating and marketing with umami
  • A market gap to be filled
  • Iconic and unique
  • Umami is linked with health and novelty
  • Savory as a unique proposition
  • Hot and savory drinks
  • Sweet and savory
  • Unexpected savoriness
  • Reformulation/repositioning with umami
  • Seaweed - an umami ingredient

Chapter 4 - Differentiating and creating added value

  • Summary
  • Introduction
  • Salt reduction
  • Umami for successful salt reduction
  • Salt replacement with seaweed
  • Sodium reduction in seasonings
  • Vegetarian/vegan
  • Strong and satisfying flavors
  • Clean label/natural
  • Natural umami ingredients

Chapter 5 - Future opportunities

  • Summary
  • Introduction
  • Umami and health
  • Innovations from flavor and taste research
  • Beyond umami
  • Conclusions

Appendix

  • Glossary/abbreviations
  • Bibliography/references

List of Tables

  • Table 1: New food and drink products with basic taste flavors, 2012-14
  • Table 2: Umami ingredients in reduced salt/sodium* food and drinks, 2013-14
  • Table 3: Top 10 claims/tags in new food and drinks, 2012-14

List of Figures

  • Figure 1: Umami search topic: relative level of interest worldwide, January 2005 to January 2015
  • Figure 2: An Umami Burger
  • Figure 3: Recently published cookery/beverage books with an umami theme
  • Figure 4: Consumer perception (global) of MSG on health, 2015
  • Figure 5: Sentiments in tweets containing #umami or #monosodiumglutamate
  • Figure 6: #umami tweets and trendy new ingredients/recipes
  • Figure 7: A selection of new products from around the world containing MSG
  • Figure 8: The effect of age and gender on negative perception of MSG on health, 2015
  • Figure 9: How country of residence affects negative perceptions of MSG on health, 2015
  • Figure 10: Consumer consumption intention for MSG (global average), 2013
  • Figure 11: New products containing yeast extract and tagged as "no MSG"
  • Figure 12: New US products featuring soy sauce
  • Figure 13: Mara Seaweed dulse
  • Figure 14: Umami cooking pastes and marinades available in the UK
  • Figure 15: Taste #5 Umami Collection
  • Figure 16: The Mushroom Garden umami seasoning
  • Figure 17: Salt of The Earth umami salt products
  • Figure 18: Mixing sweet and savory in popcorn
  • Figure 19: Savory yogurt and cottage cheese products
  • Figure 20: Seaweed snacks recently launched in the US
  • Figure 21: Global: consumer perception of salt/sodium on health, 2015
  • Figure 22: New reduced salt/sodium seasonings containing umami ingredients
  • Figure 23: Global variation in daily diet, 2014
  • Figure 24: Vegan meat substitutes with umami-enhancing ingredients
  • Figure 25: New foods containing parmesan cheese and featuring a "natural" claim/tag
  • Figure 26: Doenjang (Korean soybean paste)
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