Tag: Umami

Over 50 years ago, food producers began using yeast extract to enhance flavor, and it has since become a fixture in pantries globally. **Why is there yeast extract in everything?** The simple answer lies in its powerful ability to mimic and amplify savory (umami) notes in food, offering manufacturers a natural and cost-effective way to make products taste better while meeting consumer demands for healthier options.

Approximately 80-90% of what we perceive as 'taste' is actually smell, a fact that makes the existence of culinary paradoxes all the more fascinating. This phenomenon prompts many to ask: **Is there a food that smells bad but tastes good**? The answer is a resounding yes, and these pungent delicacies offer a rich, complex sensory experience that goes far beyond their initial aroma.

Despite being classified as "generally recognized as safe" by the U.S. Food and Drug Administration (FDA) for decades, many myths persist about monosodium glutamate (MSG). One of the most unusual misconceptions is the question, "Does MSG have an organ?"—a claim with absolutely no basis in science.