In the rush to the salt reduction is common to see new ingredients on the market which should help products’ reformulation. If in Italy, for instance, for the soups there is a voluntary protocol signed by the Associations for salt reduction, in many countries in the world (South Africa is the last one I discovered) there are legislative boundaries for salt content in several categories of foodstuffs, and the trend is: “reduction”.
Salt of the Earth Ltd. launches its Umami-Essence Sea Salt ingredient especially designed for a comprehensive range of sauces. Using Umami-Essence Sea Salt in a new or existing product formulation can help dramatically decrease sodium levels—in some formulations by up to 50%—while boosting flavor. The all-natural Umami-Essence Sea Salt is low in sodium and, most importantly, contains no MSG or artificial ingredients.
“This innovative ingredient can help food manufacturers keep the consumer-craved salty flavor while maintaining a low amount of sodium in the final application,” explains Aliza Ravizki, R&D manager of Salt of the Earth. “It’s a ready-to-use liquid formulation that can naturally intensify umami, the so-called 5th taste of the finished dish.”
“The characteristics of Umami-Essence Sea Salt help food scientists innovate healthier reduced-salt recipes that contain only natural ingredients and don’t compromise flavor,” explains Giorit Carmi, Marketing Manager for Salt of the Earth. “It provides food manufacturers a much simpler way to include a clean label claim on products and to comply with the global salt-reduction agenda of cutting sodium in processed foods.”
“This is the first specifically umami-enhancing ingredient developed by Salt of The Earth,” adds Ravizki. “We tested the formulation in a range of sauces, pizza toppings and more and achieved outstanding results in terms of saltiness and savory flavor. This superior ingredient enables clean labeling while avoiding MSG and enhancing the final product flavor.”
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