Kokumi – meaning “RICH TASTE” in Japanese – has been described as a sensation that really emboldens the flavors and signals to your taste buds an amplification of both taste and texture.

The science of taste is amazing. Kokumi’s functionality stimulates the senses with a longer duration of flavor which is magnified to create a thicker textural mouthfeel while lifting the perception of other basic tastes in foods and beverages. Kokumi works synergistically with other flavors to give the feeling of roundness and luxuriousness in the middle and end notes that other aromatic chemical compounds in flavors cannot; giving a more “true to profile” experience for the customer.

Dill Dip

The sensation provided by kokumi is naturally found in fermented foods, such as fish sauce, yeast, soy sauce, cheese and beer. Calcium receptors on the tongue send messages to the brain, which interprets kokumi as an amplified perception of what we are eating, or drinking.

In what kind of concepts does kokumi work best, and what does it enhance?

In what kind of concepts does kokumi work best, and what does it enhance?

Fat, low-fat or non-fat containing foods and beverages, such as dairy or non-dairy emulsions

Intensified richness in low-fat foods

Added subtle sweetness in reduced-sugar products

Perceived salty sensation for low-sodium foods

Fresh and vibrant citrus taste, in foods and beverages with citrus flavor notes

Alleviation of artificial taste in sugar replacers, sugar alcohols and stevia

Masks bitterness and astringency in foods and beverages

Builds flavor in aromatic vegetables and root vegetables, similar to deglazing a pan, or roasting vegetables, before making a stock