Stories

Digestible Data: Navigating the Narrative and Consumer Needs in Plant-Based Substitutes

In recent years, the popularity of plant-based meat skyrocketed due to consumer intrigue in an animal alternative that was more sustainable, ethical, and nutritious. However, the velocity at which these products are selling has waned, with the narrative in the food industry shifting toward skepticism and criticism.

Alternative Proteins, Innovation, Nutrition, Plant-Based, Sustainability, Umami

Food & Beverage

AHN Showcases Solutions and Ingredients at IFT FIRST 2023

#IFTFIRST has come and gone, but we’re still thinking about it! We loved getting to interact with other industry professionals, showcase our solutions and ingredients through delicious lunches each day, participate on panels and so much more! Eva Ryan, one of our summer interns, wrapped up our experience at #IFTFIRST in our latest story on ajihealthandnutrition.com! Check

Amino Acids, Innovation, Nutrition, Umami

Food & Beverage, Food Service

Cheese Application Case Study

While naturally rich in umami, cheese, especially aged cheeses, also tend to be high in salt. This is especially true of processed cheese products, such as flavored cheese balls. If approached by a leading CPG client to reformulate its flavored spreadable cheddar cheese “party” ball to reduce sodium and enhance flavor, the product support team at Ajinomoto Health and Nutrition would approach the challenge with the goal of attaining a 25% reduction in total sodium chloride levels, while imparting a delicious aged character to the end product.

Health & Well-being, Innovation, Nutrition

Food & Beverage, Food Service

When Sodium is Not Sodium

With millions of consumers expressing a desire to lower the amount of salt—sodium chloride—in their daily diets, stress typically has been placed on cutting out any ingredient with the word “sodium” in it. But strict removal of all things sodium means that those same consumers are missing out on one of the most effective salt-lowering solutions they can get: monosodium glutamate (MSG).

Health & Well-being, Innovation, Nutrition

Food & Beverage, Food Service

Indigo Marine Collagen Makes It Easy Being Green and Blue

Nowadays, we often hear people talk about being green, that is, living sustainably. But how about being blue? Recently, the term blue foods––a diverse range of edible aquatic animals, plants, and microorganisms––has been gaining traction.

Amino Acids, Health & Well-being

Wellness & Sports Nutrition

Leading with Science in a Plant-based World

The plant-based market is projected to be worth $162 billion in the next ten years and has grown 43% in the past two years despite challenging shopping environments brought by COVID-19 (Source).

Health & Well-being, Nutrition, Umami

Food & Beverage, Food Service

An Up-and-Coming “Umami Ambassador” Gets Inspiration From a Seasoned Pro

A passionate advocate of heritage-inspired cuisine, Hayashi opened his own restaurant to create someplace “more enjoyable and relaxed, approachable to people of all ages from around the world.”

Health & Well-being, Umami

Happier Cows and People: How AjiPro®-L Boosts Milk Production

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

Health & Well-being, Innovation

Animal Nutrition

The Taste of History in the USA: Stirring Umami Into the Melting Pot

It wasn’t until the mid 1980s that the claims about MSG were debunked and umami was recognized as the fifth basic taste.

Health & Well-being, Umami

Food & Beverage, Food Service

Food for Thought: Learning to Live With a Rare Disease Called PKU

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

Health & Well-being, Innovation, Nutrition

Food & Beverage, Medical Nutrition

Savoring Plant-Based Foods: Umami Served at FNCE 2019

Recently, a succession of often-overlooked vegetables – kale, brussels sprouts, and cauliflower come to mind – have been hailed as nutrient-rich “superfoods.”...

Health & Well-being, Nutrition, Umami

Food & Beverage, Food Service

Busting Nutrition Myths: Tia Rains, PhD Built her Career Correcting Misconceptions Around Food

Dr. Tia Rains has devoted more than 20 years to promoting better public understanding of nutrition by communicating science-based facts.

Diversity

Food & Beverage

Ajinomoto Health & Nutrition North America, Inc.

Ajinomoto Health & Nutrition North America, Inc.

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We are passionate about enhancing lives through innovative solutions. Explore our stories to see what we’ve been working on.