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A new study published in the Journal of Food Science suggests monosodium glutamate (MSG) can be used to significantly reduce sodium while also promoting the enjoyment of better-for-you foods like grains and vegetables.
Researchers for the Ajinomoto Group developed a way to mimic the environment of the bovine digestive tract, allowing them to screen supplement prototypes in the lab instead of testing them on actual cows, thus saving time
Frustrated by the lack of innovation Lynn and David founded Cambrooke in 2000 with the goal bringing best quality, more variety, and lower cost product for families suffering with inborn errors of protein metabolism
You might be surprised to learn that garlic and onions were the basis for a tasteless, odorless substance that is quietly causing a food revolution. That substance is called kokumi, a word meaning “rich taste” in Japanese
Some scientific discoveries happen by accident—think penicillin. In 1928 biologist Alexander Fleming returned to his lab from holiday to find mold growing in a petri dish containing a bacterium responsible for many common infections.