The present invention relates to new flavour compositions, a method for producing such flavour compositions, the use of such flavour compositions for enhancing and/or imparting desired taste impressions and/or for reducing and/or masking undesired taste impressions, as well as to a product or semi-finished product comprising such a flavour composition. Furthermore, the present invention relates to the use of a sugar composition in the preparation of such a flavour composition.

A composition for foodstuff, wherein a total content of D-aspartic acid and D-glutamic acid per Brix (°) ((mg/L)/Brix) is 30 or more. The composition of the present invention is useful in the fields of foodstuff, and the like.

A composition for foodstuff, wherein a total content of D-aspartic acid and D-glutamic acid per Brix (°) ((mg/L)/Brix) is 30 or more. The composition of the present invention is useful in the fields of foodstuff, and the like.

A flavor composition comprising at least one peptide that activates or increases the activity of a calcium-sensing receptor that can be used to enhance the kokumi taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said peptides.

To provide a method for improving the body taste-imparting effect of a γ-glutamyl peptide. By using an edible oil/fat composition that is produced by dispersing an aqueous solution of a γ-glutamyl peptide in an oil/fat, the body taste-imparting effect of the γ-glutamyl peptide is improved.

To provide a method for improving the body taste-imparting effect of a γ-glutamyl peptide. By using an edible oil/fat composition that is produced by dispersing an aqueous solution of a γ-glutamyl peptide in an oil/fat, the body taste-imparting effect of the γ-glutamyl peptide is improved.

The present invention relates to a shaped savoury composition comprising particles of puffed maize endosperm. The present invention also relates to a method of preparing such a composition and to the use of puffed maize endosperm in food products.

The present invention relates to a shaped savoury composition comprising particles of puffed maize endosperm. The present invention also relates to a method of preparing such a composition and to the use of puffed maize endosperm in food products.

The present invention relates to a savoury, liquid concentrate comprising gelatinized legume starch, more particularly a savoury concentrate that can be used as a base for the preparation of broth, bouillons, soups, sauces, gravies, etc. The present invention also relates to a method of preparing such a concentrate.

The present invention relates to a savoury, liquid concentrate comprising gelatinized legume starch, more particularly a savoury concentrate that can be used as a base for the preparation of broth, bouillons, soups, sauces, gravies, etc. The present invention also relates to a method of preparing such a concentrate.