Croatian Food Scientists have identified Trehalose, a sugar found naturally in mushrooms, honey, lobster and shrimp as a potential food additive. As well as enhancing aroma in processed strawberries it appear to improve the colour, aroma, and the anthocyanin content of the finished fillings.
Since aroma is so closely related to food taste and assuming that this will result if further work focussed on natural food additives, maybe we can look forward to fewer synthetic food additives. I for one, being allergic to MSG, look forward to this.
I applaud the use of trehalose in foods. Not only does trehalose enhance flavor but quality as well. We have used trehalose in our pilot surveys here at The Endowment for Medical Research in Houston, Texas. I have just completed a book (e-book edition about half the price of the hardbound) referencing well over 700 MDs, PhD, scientists, researcher, and educators in glycomics (science of sugars) and brain function.