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The article presents an interview with Tal Leizer, Chief Executive Officer (CEO) of Practical Innovation, highlighting the significance of innovative thinking and external consultancy in research and development. Topics include fostering a culture of adaptability, integrating fresh perspectives, and sustainability initiatives through innovative waste utilization projects.

The article offers information on umami and kokumi, Japanese words for savory taste, for product development in food industry. Topics discussed include the importance of yeast extract, the use of monosodium glutamate (MSG) reduction, and the potential of sea salt as food flavor. It also mentions the use of autolyzed yeast extract (AYE).

El artículo habla de los enaltecedores, agregados a los productos alimenticios para intensificar o realzar sabores. Se utiliza el cloruro de sodio (sal) en muchas comidas preparadas. El MSG (glutamato monosódico) realza y eleva los alimentos apetitosos. Se combinan los nucleótidos de 5' con el MSG. Se habla del uso de las proteínas hidrolizadas, las variaciones sobre la vainilla, los extractos de orozuz y los ácidos. Se hablan también de los agentes para enmascarar los sabores indeseables, y otros «trucos» del comercio.

El artículo habla de los enaltecedores, agregados a los productos alimenticios para intensificar o realzar sabores. Se utiliza el cloruro de sodio (sal) en muchas comidas preparadas. El MSG (glutamato monosódico) realza y eleva los alimentos apetitosos. Se combinan los nucleótidos de 5' con el MSG. Se habla del uso de las proteínas hidrolizadas, las variaciones sobre la vainilla, los extractos de orozuz y los ácidos. Se hablan también de los agentes para enmascarar los sabores indeseables, y otros «trucos» del comercio.

Truth can be hard to find, says Jane Bates. [ABSTRACT FROM AUTHOR]

The article reports that the Chinese Ministry of Industry and Information Technology (MIIT) is encouraging the country's chemical industry (CI) to use and promote cleaner production technology. The MIIT aims to cut the use of mercury by urging manufacturers of polyvinyl chloride (PVC) to use low-mercury catalyst in 50% of its calcium carbide-process PVC capacity. It also wants to reduce the average energy consumption of monosodium glutamate (MSG) per ton by 1.7 tons of standard coal by 2012.

The article reports on the use of chitosan to pretreat high concentration monosodium glutamate wastewater. The wastewater used in the experiment was adopted from waste liquid that had already extracted bacterium in the monosodium glutamate factory. The article explores the effect of pH on the original wastewater. It discusses the effect of stirring time on the flocculation property of chitosan. The study shows the sequence of factors effecting flocculation by comparing the value of limit difference.

Presents a letter to the editor about the risk of monosodium glutamate.

The article focuses on the expected growth in the demand for monosodium L-glutamate (MSG) in 2014-2019, according to IHS Chemical. Topics covered include the controversy over the use of MSG as a flavor enhancer, the factors driving demand for convenience foods and snacks and the recognition of umami as the fifth human taste sensation.

The article reports that the global demand for monosodium L-glutamate (MSG) flavor enhancer has increased, especially in Asia due to economic and cultural shifts, according to critical information source IHS. Topics discussed include China as the largest exporter of MSG; views of Marifaith Hackett, senior manager at IHS Chemical, on MSG's demand; and MSG that triggers a savory taste sensation called as umami.

The article reports that U.S. Department of Commerce is planning to impose antidumping duties on imports of the food additive monosodium glutamate (MSG) China and Indonesia after the International Trade Commission found the MSG imports are harming the sole U.S. producer.

The article reports that the China Ministry of Environmental Protection has approved three clean production standards as the country's environmental protection standards. The agency has also made the standards public. The standards include the Clean Production Standard of the Petroleum Refining Sector, the Clean Production Standard of the Starch HJ444-2008 and the Clean Production Standard of the Sodium Glutamate HJ445-2008.

Provides information about the food additive, monosodium glutamate (MSG). Flavor-enhancing properties; Taste receptors; Synergism between MSG and inosine 5'-monophosphate.

Reports global developments related to optometry as of November 2002. Increase in falls in older adults wearing bifocal or multifocal glasses; Approval of the customized wavefront-guided laser system by the U.S. Food and Drug Administration; Effects of monosodium glutamate on the vision problems of rats.

Presents updates on issues concerning optometry as of November 1, 2002. Views of drivers on the danger in driving due to poor vision according to drivers' vision survey conducted by Egg Motor Insurance; Results of a research on the effect of high levels of monosodium glutamate found in Chinese food, on human eye's retina; Details on the designer style collection to be offered by Specsavers Opticians branches in Great Britain and Ireland.

Provides information on monosodium glutamate (MSG). Composition of MSG; Discovery of the link between the flavor enhancement of Asian cooks and glutamate; Debate on the negative effects of MSG.

Reports on the findings of a study by Leonid Tarasoff and Michael Kelly of the University of Western Sydney which shows that monosodium glutamate (MSG) does not cause the peculiar sensations some people say they feel after eating Chinese food containing it. Double-blind study on 71 volunteers given high doses of MSG before a standard breakfast; Results of the study; Role of histamines.