Flavouring agents are key food additives with hundreds of varieties like fruit, nut, seafood, spice blends, vegetables and wine which are natural flavouring agents. Besides natural flavours there are chemical flavours that imitate natural flavours. Some examples of chemical flavouring agents are alcohols that have a bitter and medicinal taste, esters are fruity, ketones and […]
What are Thermally Processed Foods? What does FSSAI say?
In recent years fast-paced lifestyle has increased the demand for ready-to-eat food including fruit and vegetable products. Thermal processing has enabled food manufacturers to create a number of thermally processed food options for consumers. The basic purpose for the thermal processing of foods is to reduce or destroy microbial activity, enzyme activity and to produce […]
Monosodium Glutamate (MSG): What do FSSAI & other regulatory bodies say?
Monosodium glutamate (MSG) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamate is found naturally in tomatoes, Parmesan cheese, potatoes, mushrooms, and other vegetables, meat, dairy products and fruits. MSG is used in the food industry as a flavor enhancer with an umami taste (the fifth taste) that intensifies the meaty, savory flavor of food, as naturally occurring […]