23-12-2008

Variati at University to discover new tastes
Variati has recently taken up a collaboration with the University of Milan, Italy. The company’s R&D team will cooperate with the Group of Study coordinated by Prof. Manitto, of the Faculty of Science – Organic and Industrial Chemistry. They will aim together at the identification and isolation of new substances capable to improve the flavour performances.
The project fall into a research activity that Prof. Manitto and his team have been already executing for some years: the identification of the components with “umami” flavour. It’s the so-called “fifth taste”, to be placed besides the four foundamental tastes – savoury, sour, sweet and bitter – and which is characterised by a unique property: it can modify in a positive way the food perception, particularly the ones based on fish and meat, improving the intensity of some flavour notes.
The University research Group and the Variati R&D team will be studying together the synergy between new natural peptids and mononucleids in the food perception. The results will allow Variati to create new products thanks to a skilful dosage of natural ingredients of high quality, following the Italian culinary tradition.
Variati has already reached concrete results in this context in about three years of research in the savoury sector. An example comes from the culinary range of products, capable to offer the sensitive taste of roasted onion, braised meat with vegetables.
To know more about it, we must wait for the next research results.

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