American consumers get a taste of umami

12/9/2007 | Wall Street Journal (free content), The

Food manufacturers, including Nestle, Frito-Lay and Campbell Soup Co., are incorporating the Japanese culinary concept of umami into food products to lower sodium content without affecting flavor. The growing interest in umami, which has been popular in some parts of Asia for almost 100 years, has motivated researchers and developers to manufacture flavorings for the food industry.

View Full Article in:

Wall Street Journal (free content), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA