The Fifth Taste Uncovered — how umami and kokumi create depth, richness and lasting flavour

At Hügli, flavour is never just about taste — it is about understanding why certain flavours resonate so deeply with us. Umami, a Japanese term meaning “delicious taste,” enhances fullness, depth and persistence of flavour. It naturally occurs when proteins break down during fermentation, maturation or long cooking processes, releasing compounds such as glutamate that intensify savoury perception. Kokumi complements this effect. Rather than adding a flavour of its own, it enhances mouthfeel and creates a sensation of richness, roundness and continuity. Together, umami and kokumi transform flavour into an experience that feels complete and deeply satisfying. With the Bresc Umamibox, we translate this scientific understanding into practical, natural and clean label taste solutions — delivering depth, balance and lingering flavour that keeps consumers coming back for more.

Umami and kokumi are closely linked to the processes that shape flavour over time. Techniques such as roasting, grilling, smoking and caramelising trigger complex reactions that release savoury compounds and develop layered aromas. These transformations create the lingering depth and long-lasting aftertaste associated with roasted or fermented foods — sensations consumers instinctively recognise as comforting and satisfying. The Bresc Umamibox explores this rich flavour territory through natural flavour enhancing profiles inspired by global culinary traditions, from roasted and savoury notes to fermented-style depth and slow-cooked richness. Each clean label blend is developed for endless, consistent applications in spreads & dips, soups, sauces, meals, or even snacks, delivering enhanced mouthfeel, fuller taste perception and distinctive savoury character.