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10 British Ingredients Nigella Lawson Can’t Cook—Or live—Without

Marmite Commonly referred to as yeast extract, Marmite is really just a glossy black-brown salty spread that’s full of vitamin B. Apart from eating it on toast, or in sandwiches (when my children were little I used to beat butter and marmite together until I had a peanut-butter-colored spread for sandwiches), it’s very useful in providing instant umami flavor. Read …

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Six flavor trends shaping the food service industry

Future trend: Kokumi In the past few years, consumers have become more and more aware of umami as the fifth taste. The savory flavor is abundant in high-glutamate foods such as tomatoes, meat and soy and has even showed up in restaurant names, such as Umami Burger. Read the full article here.

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Future Trend: Kokumi

In the next five years, expect to see more chefs and scientists turning to kokumi to create complex favors. Operators should think about ways they can boost the overall deliciousness of their dishes while creating healthy offerings consumers are craving. Kokumi-boosting ingredients like yeast extract and fermented soy can be added to replicate the favors of slow-cooking, add oiliness and …

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Yeast extract may boost brain function

Marmite is far from one of the most popular foods in the United States. In fact, many Americans are unlikely to have heard of it. A new study, however, suggests that when it comes to boosting brain function, Marmite triumphs over peanut butter. Read more on Medical News Today.