In the next five years, expect to see more chefs and scientists turning to kokumi to create complex favors. Operators should think about ways they can boost the overall deliciousness of their dishes while creating healthy offerings consumers are craving. Kokumi-boosting ingredients like yeast extract and fermented soy can be added to replicate the favors of slow-cooking, add oiliness and richness to lower-fat foods, and retain the salty sensation of reduced-sodium snacks.
