The Importance of Umami Taste in First Foods

The World Health Organization (WHO) and other organizations, such as the American Academy of Pediatrics (AAP), the American Medical Association (AMA), and the American Dietetic Association (ADA), recommend breastfeeding as the best option for feeding infants, as it can help prevent allergies, protect against microorganisms, and protect against a number of chronic diseases (DISANTO & DISANTO, 2021; WHO, 2021).

Researchers at the Monell Institute in the United States reported that nutrition in the first months of life even influences future food choices (BEAUCHAMP & MENNELLA, 2009). Scholars have also described the importance of free glutamate in breast milk, which, in addition to providing umami flavor, could also help protect intestinal health and promote satiety (SCHWARTZ et al., 2013; Baldeon & Flores, 2011; Koletzko et al., 2013).

However, for various reasons, it is often not possible to use breast milk as a nutritional source. Therefore, mothers or caregivers seek commercially available infant formulas.

The Codex Alimentarius* recommends that these formulas have scientifically proven efficacy and nutritional safety and be based on ingredients found in cow’s milk and other animal milk, in addition to the addition of certain nutrients (vitamins, minerals, lipids), which must be bioavailable (present in the bloodstream) to avoid harm to infant growth and development (KOLETZKO et al., 2013).

Some infant formulas have been found to be low in free amino acids, such as glutamate, particularly those based on cow’s milk. Milks made from hydrolyzed proteins** are rich in these amino acids. This fact can influence both milk acceptance and the benefits provided by the amino acid glutamate (VENTURA et al., 2012).

Another interesting factor identified in the Codex Alimentarius recommendations was the use of nucleotide salts in infant formulas, recommended for babies over six months of age. These substances also promote umami taste and have scientifically proven benefits.

HESS & GREENBERG (2012) published a review to clarify the rationale for using nucleotides in infant formulas. The research found that these substances are conditionally essential molecules, especially when there is physiological stress, such as during cell growth and development; recovery from injuries and infections; and in certain disease states. When used in infant feeding, improvements have been observed in the maturation and development of the intestinal tract, as well as in immune function, as is the case with the amino acid glutamate.

Through various studies published in recent years, it is possible to confirm that substances such as the amino acid glutamate and nucleotides can provide other benefits, in addition to providing the delicious umami taste!

The Codex Alimentarius* recommends that these formulas have scientifically proven efficacy and nutritional safety and be based on ingredients found in cow’s milk and other animal milk, in addition to the addition of certain nutrients (vitamins, minerals, lipids), which must be bioavailable (present in the bloodstream) to avoid harm to the growth and development of infants (KOLETZKO et al., 2013).

** Hydrolyzed proteins: These are proteins that have been broken down through a chemical reaction, releasing their amino acids. Hydrolysis is usually partial. In the case of infant formulas, some animal milk proteins are broken down, often to prevent allergic reactions.