Professional forum of the Munster University of Applied Sciences: “Glutamate – really just a question of taste?” on May 5th, 2012
The key topic of the first issue of the EURASYP Newsletter is the professional forum “Glutamate – really just a [...]
‘Umami’ – food products need to taste good
Whether fish or soy sauce, bouillon cubes or 'Maggi' – across the borders, they spice up food. A savoury taste [...]
Yeast extract – its natural amino acid profile creates that special taste
Yeast extract was often mentioned in connection with glutamate during the recent public discussions on labelling and transparency. Participants at [...]
