It will be possible to utilize food that was previously unusable due to issues with the number of bacteria in the ingredients.
Enhancing umami while achieving flavor harmony! It brings out the natural taste of the food.
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From ham and sausages to side dishes and sauces. We support deliciousness with color, aroma, and texture.
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Rising raw material costs squeezing profits? Ways to enhance flavor components! A case study in seafood processing.
トリイ
Leave the formulation and proposal of cost-conscious food additives and umami components to us!
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What are the differences in umami components between kombu, katsuobushi, and dried shiitake mushrooms? 【Basic Knowledge】
トリイ
Is the fat content of bonito flakes 3 to 11.8%? What is the other side of one of the three major umami foods?
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Does the cell membrane break down to release umami? What is the mechanism behind the extraction of umami from kombu?