Crafting New Food Flavours via Fermentation
July 26, 2024
July 26, 2024
SINGAPORE, July 26 (TNSres) -- Nanyang Technological University issued the following news:
NTU Singapore and Bunge, a leading global agriculture, food, and ingredients company, are collaborating to produce new food flavours through fermentation, including umami, or savouriness, one of the five basic tastes.
Umami, which means "pleasant savoury taste" in Japanese, is recognised scientifically[/1] as one of the five basic tastes along with sweet, sour, bitter, a . . .
NTU Singapore and Bunge, a leading global agriculture, food, and ingredients company, are collaborating to produce new food flavours through fermentation, including umami, or savouriness, one of the five basic tastes.
Umami, which means "pleasant savoury taste" in Japanese, is recognised scientifically[/1] as one of the five basic tastes along with sweet, sour, bitter, a . . .