Want to enhance the flavor of your favorite foods but need to lower your salt intake? Consider using a salt alternative to reduce sodium consumption by 60% without losing flavor. Ac’cent Flavor Enhancer has 60% less sodium than salt. A perfect substitute for those watching their sodium intake.
Chefs to cooking hobbyists understand that adding a pinch of salt can help level up recipe flavor. People don’t need to eat meals that don’t appeal to them to lower their salt intake. Instead, they can prepare their favorite dishes using a substitute that holds the flavor of any recipe.
Kombu, known for its excellent source of Glutamic acid, an a-amino acid responsible for umami, Kombu plays an indispensable role in Japanese food culture. 90%-95% of Kombu is harvested in the winter around the island of Hokkaido, Japan.
The five basic tastes are sweet, sour, salt, bitter, and umami. Umami has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to Glutamates and Nucleotides present in meat broths and fermented products.
Kombu, known for its excellent source of Glutamic acid, an a-amino acid responsible for umami, Kombu plays an indispensable role in Japanese food culture. 90%-95% of Kombu is harvested in the winter around the island of Hokkaido, Japan.
The active ingredient in Ac’cent is Glutamate. In Japan, cooks use edible kelp called Kombu Seaweed to enhance the flavor of soup broths naturally. Ramen noodle shops in Japan use Kombu Seaweed as the signature ingredient used in soup broths.
B&G Foods offers more than 50 different high-quality brands and growing. Great-tasting, high-quality foods that people can feel good about feeding their families.
The Bloch and Guggenheimer families were immigrants who founded the B&G brand in 1889. The families started selling pickles in the streets of Manhattan, and the B&G brand continued to expand over the years. The B&G brand formed the nucleus of B&G Foods in 1996.