Umami has become a trendy term in gastronomy. It is a subtle taste that is present in all cuisines with a time-honored history.

Among other properties, they researched NFE’s ability to function as a salt reducer and natural flavor enhancer; as a preservative and anti-spoilage agent; and as a booster of organoleptic attributes of processed animal protein products, such as deli meats and frankfurters.

The meaty, savory taste now known as umami finds its best expression through monosodium glutamate.