The present invention relates to a composition for enhancing mushroom flavor and a method for enhancing mushroom flavor of a food or a beverage. The composition and the method of the present invention comprise a nucleic acid comprising guanylic acid and adenylic acid.

Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising: a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

A flavor composition comprising at least one transmembrane compound and/or at least one nucleotide derivative that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.

Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

The present invention provides food or beverage compositions, such as yoghurts puddings, fruit preparations or lemonades, which comprise (a) one or more steviol glycosides as sweetening agents, and (b) yeast extract or yeast autolysate. The invention also provides a sweetening composition comprising (a) one or more steviol glycosides, and (b) yeast extract or yeast autolysate. The present invention further provides a method for eliminating or reducing a steviol glycoside-related off- taste in a food or beverage composition. Finally, the present invention relates to the use of a yeast extract or yeast autolysate for eliminating or reducing a steviol glycoside- related off-taste in a food or beverage composition.

A food concentrate substantially free from water is provided with high amounts of non-gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.

A flavor composition comprising at least one nucleotide derivative and/or at least one transmembrane compound that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.

A meat analogue having decreased off-flavour comprising non-animal protein, flavouring agent, lipid, dietary fiber, water whereby said meat analogue has a ratio (w/w) of K+ to Na+ of at least 1.3, and whereby food grade acid is present in an amount of at least 0.01 wt %, said food grade acid comprising citric acid.

The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.

A flavor composition comprising at least one compound that modulates, increases and/or enhances the activity of a GPR120 fatty acid receptor that can be used to enhance the fatty acid taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said compounds.