Flavour enhancers are compounds that are added to a food in order to supplement or enhance its own natural flavour. The concept of flavour enhancement originated in Asia, where cooks added seaweed to soup stocks in order to provide a richer flavour to certain foods. The flavour-enhancing component of seaweed was identified as the amino acid L-glutamate, and monosodium glutamate (MSG) became the first flavour enhancer to be used commercially. The rich flavour associated with L-glutamate was called umami.
One of the most important qualities of our food is the flavour – it has to taste good. All flavours are a subtle mix of the five basic tastes – salt, sweet, bitter, sour and savoury – combined with the aromas that the foods give off, which are a crucial part of the way foods
Flavour enhancers are used to bring out the flavour in a wide range of foods without adding a flavour of their own. For example, monosodium glutamate (E621), known as MSG, is added to processed foods, especially soups, sauces and sausages. Flavour enhancers are also used in a wide range of other foods including savoury snacks,
THE STORY: A third of breads contain more salt than recommended under guidelines being introduced next year, according to campaign group CASH (Campaign for Action on Salt and Health). The figures came after the Department of Health announced that bread accounts for more salt in our diet than any other food, making up almost a
