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WHAT THE TONGUE WANTS IS AN UNUSUAL TASTE EXPERIENCE
Post Time:2020-01-09Author:food2china-francie

I don't know if you've tried salted caramel? It's salty at first, but soon gives way to sweetness. It can be mixed in ice cream, drizzled over a cake or sandwiched inside a macaron. Besides, Oreo company’s spicy chicken wing oreo, which launched last year, has plenty of people hooked. These new flavors may seem to out-weired each other and create buzz, but they've actually conquered many people's taste buds and become a best-selling item.

 

People mainly rely on the taste, smell and tactile stimulation to feel the flavor of food. Studies have shown that Flavor is based on stimulus from three different senses: taste, aroma and touch. About 70% of our perception is considered a retronasal smell, and only 25% (salty, bitter, sour and sweet) comes through the tongue. Thus, Using contrasting flavors (e.g., sweet and salty, fatty and acidic) is a way to heighten taste. This explains why red-oil ice cream, popping candy, salt-and-vinegar chips can make our taste buds sing.

 

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CHINA'S SALTED EGG YOLK BELONGS TO THE WORLD

Over the past decade, the influence of Asian flavors in the global food and beverage industry has grown. Edelman says that 2019 will belong to salted egg yolk, a Chinese classic. Salted egg yolks are typically made by brining duck eggs in salt or encrusting them in salted charcoal.The process solidifies the liquik yolk, resulting in a uniquely salty, umami-rich ingredient that can be grated and used as a seasoning for almost any dish or recipe

 

Although it's deeply rooted in Chinese cuisine, salted egg yolks have become a pan-Asian phenomenon, such as salted egg yolk Croissant and salted egg yolk fried noodle. In Singapore just last year, Knorr lauched Golden Salted Egg Powder to cater to home cooks. Pizza Hut launched salted egg yolk ice cream last year. The cream flavor makes a perfect balance with the salty flavor of salted egg yolk. Saled egg yolk applications are also increasingly visible in industrial foodservice and packaged foods like potato chips and crispy fish skins. For example, Taiwan's "Lao Yang" salted egg yolk biscuit has become a celebrity snack in China.

 

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HEALTHY TEA, AN ALL-ROUND INGREDIENT

The widely recognized health benefits of tea have long driven consumer experimentation with this ancient and beloved beverage. Global tea consumption is predicted to keeping rising over the next decade, as new flavors and different ways of drinking tea are developing. China, India and other emerging economies will be major tea consumers. Now, Tea flavors now go beyong the original taste of the tea leaves. People will gradually use tea to make all kinds of drinks and food, such as tea beer or tea cookies, cakes and so on.This trend is not only being seen in major tea consumers such as China, India, but also in other places. Yerba mate, a tea derived from holly, is consumed in a six-to-one ratio over coffee in South America, and its popularity is rapidly spreading across the globe. In Britain, tea is mixed with beer. In addition to tea drinks, a variety of matcha flavor packaged food is emerging, such as Lay’s matcha taste potato chips, matcha & mousse flavor Pocky, Orion’s matcha flavor cake.

 

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KOKUMI IS A PERFECT BALANCE OF TASTES

What are the five tastes that the human tongue can taste? Are you trying to say sour, sweet, bitter, spicy and salty? In fact, spicy is not a taste, but a pain; And "umami (or savoriness)" is the fifth basic taste. In addition to these five flavors, is there any flavor that you love so much that you find yourself being eager to taste it again and again? Whenever we experience the taste, we use words like "really delicious" to describe it. Is there a word for it? Japanese scientists who study food flavors define the taste as Kokumi, which they believe is a perfect balance of the five basic tastes on the tongue. Kokumi is not just a single taste experience, but it describes a certain type of mouthfeel or heartiness. The researchers say they have been studying Kokumi in hopes of exploiting their enhancement qualities to create healthier, lower-salt or lower-sugar versios of foods that still taste good. Many restaurants and food companies are also experimenting with using Kokumi to develop new dishes or products .The Koku restaurant in Seattle in USA, is known for its Kokumi cuisine. Gen Sou En, a tea house, has developed a Kokumi green tea bag to create different tea tasting experience


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