Nos Fung'Ingrédients
In addition to providing a natural, meaty taste, they reduce the amount of salt and simplify the ingredient list.
Umami is the 5th flavor after sugary, salty, soury and acidic.
Coming from japanese UMA means “delicious” and MI means “taste. We can also find it in tomatoes, fermented cheeses and raw/smoked/dried charcuterie.
Talking about chemistry, Umami coresponds to the taste of L-glutamate & 5'-ribonucleotids like guanosine monophosphate or inosine monophosphate
This flavor is a powerful flavor enhancer, characterized by long finish, depth and roundness.
Minerals represent 4% of the total body mass but are critical for a large range of body functions: water balance, enzymatic and hormonal systems, muscular, nervous and immune systems.
They are key to the internal function of the body but as they are not synthetised , they should be brought by food.
Iron & zinc are particularly key and should be brought by red meat. If you are not meat consumers, you should eat food rich in iron (minimual 10mg for 100g of product)
The high content of minerals and vitamins in our Augmented Flavours, combined with the umami flavour, helps to reduce the amount of salt added to recipes, which improves the nutriscore.
Jeanne's insight
Our ingredients are not only sources of natural flavors and minerals/vitamins, they are also rich in protein (~50%) and sources of fiber (~25%). That's why we call them “enhanced flavors”.
Proteins are made of 20 amino-acids combined. Among them, 9 are called “essentials” because they canot be synthetised by the body and they should be supplied by food. In the case of leguminous plants, methionine and cysteine aminoacids are not represented in leguminous proteins. In the case of cereals, lysine is not represented in proteins. In the case of our ingredients, proteins contain 9 essentials’amino-acids and are complete for human body.