Latest Umami Stories

SAN DIEGO, California, February 13, 2012 /PRNewswire/ -- Umami Sustainable Seafood Inc. (OTCBB:UMAM), a holding company of fish farms supplying sashimi-grade Northern Bluefin Tuna to the global market, today announced its second quarter financial results for the period ended December 31, 2011. Second Quarter Highlights - Net revenue: $55.6 million - Gross margin: 49.9% - Operating income: $24.1 million - Net income: $16.9...

NEW YORK, Nov. 8, 2011 /PRNewswire/ -- Umami, a New York-based technology company focused on enhancing the television viewing experience, today unveiled its first consumer product, a synchronous, content-driven companion TV app. The free iPad app is available now in the App Store. Working in conjunction with Umami's second screen publishing platform, the app uses proprietary audio fingerprinting technology to sync continuously to live or time-shifted programming from all major broadcast and...

Protein inside taste cells turn off bitter tasteNew findings may lend insight into why some people are especially sensitive to bitter tastes. Scientists from the Monell Center and Givaudan Flavors have identified a protein inside of taste cells that acts to shorten bitter taste signals. They further report that mice lacking the gene for this taste terminator protein are more sensitive to bitter taste and also find it more aversive, possibly because they experience the taste for a longer...

Success opens doors extending from health to new taste moleculesFollowing years of futile attempts, new research from the Monell Center demonstrates that living human taste cells can be maintained in culture for at least seven months. The findings provide scientists with a valuable tool to learn about the human sense of taste and how it functions in health and disease.This advance ultimately will assist efforts to prevent and treat taste loss or impairment due to infection, radiation,...

In a study in the Proceedings of the National Academy of Sciences journal, USC College's Emily Liman reveals what is behind all the puckering -- how people perceive sour flavorsThis Thanksgiving, when you bite into the cranberry sauce and the tartness smacks your tongue as hard as that snide comment from your sister, consider the power of sour. Neurobiology researchers at the University of Southern California have made a surprising discovery about how some cells respond to sour tastes.Of the...

DAVIS, Calif. and TOKYO, Oct. 25 /PRNewswire/ -- The US Department of Agriculture's Agricultural Research Service (ARS) and Ajinomoto Company have announced a joint research project to explore whether the regular inclusion of dietary sodium glutamate (MSG) used to enhance the taste of foods, has beneficial effects on eating behavior and body weight management. The trial, which will be conducted by ARS' Western Human Nutrition Research Center (WHNRC), will assess in overweight women whether...

- Croatian banks extend additional credit to Kali Tuna of $11.6 million, proceeds to be used as working capital for growing inventories - Finalizes line of credit of $15 million with its major shareholder - Finalizes term loan with new investor of $5 million gross proceeds NEW YORK, Oct. 12 /PRNewswire/ -- The Board of Directors of Umami Sustainable Seafood Inc. ("OTC Bulletin Board: UMAM") (the "Company") today announced credit facilities of $11.6 million from Croatian banks to be used to...

Calcium may not come to mind when you think of tasty foods, but in a study appearing in the January 8 issue of JBC, Japanese researchers have provided the first demonstration that calcium channels on the tongue are the targets of compounds that can enhance taste.In addition to molecules that directly trigger specific taste buds (salty, sweet etc.), there are other substances which have no flavor of their own but can enhance the flavors they are paired with (known as kokumi taste in Japanese...

Endocannabinoid modulation of tongue sweet taste receptors may help control feeding behaviorNew findings from the Monell Center and Kyushu University in Japan report that endocannabinoids act directly on taste receptors on the tongue to enhance sweet taste."Our taste cells may be more involved in regulating our appetites than we had previously known," said study author Robert Margolskee, M.D., Ph.D., a Monell molecular biologist. "Better understanding of the driving forces for...

Scientists have found out how people can taste the bubbly sensation from carbonated beverages.The answer appears to lie in an enzyme on the surface of sour-sensing cells in taste buds, researchers reported in the journal Science.Researchers at National Institutes of Health's National Institute of Dental and Craniofacial Research (NIDCR) and colleagues from the Howard Hughes Medical Institute at the University of California, San Diego (UCSD) used mice in their study.Mice have a similar sense...