Live from SupplySide Global 2026, Nutritional Outlook’s Nicholas Jacobus speaks with Michael Anthonavage, VP of innovation at Vitaquest International, about the company’s 2027 consumer trends forecast and how it’s shaping supplement formulation.
News|Articles|March 14, 2025
Wasabi
Fun fact! The unique taste and smell of wasabi is the result of the formation of volatile compounds called isothiocyanates. Click to read more!
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The unique taste and smell of wasabi is the result of the formation of volatile compounds called isothiocyanates. They are formed when the cells of the plant are ruptured during grating or cutting. Wasabi’s pungency is lost during prolonged exposure to air, which is why it often grated immediately prior to serving.
Source: Petruzzello, M. Wasabi. Britannica.
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