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Fifth basic taste uncovered

Medical group discovers a tastier way to health

06/14/2009

Consumer food company Ajinomoto Philippines Corp. (APC), in cooperation with the Philippine Medical Association, leads a gathering of health and nutrition experts for “Discover Umami: A Symposium on the Importance of Taste to Health” during the 102nd PMA Convention in Edsa Shangri-La.

Celebrating 100 years of great seasoning and a tradition of good food, Ajinomoto brought forward highly distinguished medical and nutrition experts who presented the strong science behind the fifth basic taste called umami and shed light on some health-related myths and misconceptions.

“There is a strong correlation indeed between taste and health that’s why we are pleased to work with the PMA in this symposium. We are grateful for the wonderful enthusiasm and interest shown by the association in learning more about umami and its impact to people’s dietary and eating habits,” Katsuaki Ogawa, APC president, said.

Renowned and respected speakers presented researches proving the irrefutable existence of a fifth basic taste that is different from the sweet, sour, bitter, and salty categories that is learned from school. The symposium also delved into discussions on the sources of the umami taste and information about glutamates, including one of its forms monosodium glutamate, or popularly known as MSG. It served as a venue to debunk common food-related myths, such as the unfounded rumors on MSG.

The panel of speakers is composed of experts from the government and private sectors, both here and abroad. It includes Dr. Nemencio Nicodemus Jr., Internal Medicine-Endocrinology doctor and associate professor in UP and Ateneo; General Pediatrics, Allergy and Immunology expert Dr. Frances Tan; and Dr. Josefa Eusebio, president of the Glutamate Association of the Philippines. Experts from abroad, such as Dr. Aurora Saulo an Extension Specialist in Food Technology from the Department of Food Science and Human Nutrition of the University of Hawaii in Manoa and Dr. Takashi Kondoh, a senior physiologist at the Institute of Life Science in Tokyo also graced the event. Representatives from the Food and Nutrition Research Institute of the Department of Science and Technology, Dr. Mario Capanzana and Dr. Celeste Tanchoco, also shared their expertise and knowledge about umami.

Participants in the symposium were happy to discover and be enlightened about the topics discussed by the speakers, saying it was a valuable part of the PMA Convention. A great majority urged the panelists and organizers to bring further the discussion to other venues as they see the need for both medical experts and the general public to learn more about the umami taste.

Driven by the message “Eat Well, Live well,” APC hopes to enrich the lives of Filipino families by offering quality food and seasoning products produced using Ajinomoto’s license, standards, and technological expertise.