New Low-sodium, MSG-free Salt Ingredient Boost flavor and saltiness in Sauces

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.”

Now, Soccer Fans Can Enjoy Salted Nuts without Guilt

New market research conducted by TNS for the Israel Society of Hypertension shows that 62% of consumers who watch TV eat savory snacks, while 50% eat a variety of salted nuts. During football games like world soccer championship, sodium consumption typically increases dramatically. Salt of the Earth created a low-sodium salt designed to reduce sodium up to 60% in savory formulations using such popular ingredients as peanuts pistachio, almonds and seeds.

“Consumers prefer healthier products but won’t compromise on organoleptic properties like flavor and mouthfeel,” says Giorit Carmi, Marketing Manager of Salt of the Earth. “Eating nuts while watching sports is a core part of our culture—even more common than drinking beer. We identified this niche sports fan market as one of the premium targets for reducing sodium consumption. Zarubi Pitzuchai Hagalil, one of the leading nut companies in Israel, recently added it to their line with great success. Our next step is to introducing this low-sodium ingredient into the global market.”

The new low-sodium ingredient keeps the same salty taste in a formulation, but has much less sodium. It contains high-value potassium chloride derived from the Dead Sea, plus natural, sustainable Red Sea salt. Salt of the Earth relies on Mother Nature’s powers to produce sea salt, without chemical processing and with a minimal ecological footprint. Red Sea salt is rich in essential minerals and microelements that are vital to well-being.

This outstanding sodium-reduction ingredient is heat stable and enables a “low-sodium” label claim. It contains no artificial ingredients or preservatives, and is produced under strict inspection to ensure potency, purity and safety. Zarubi tested the ingredient in multiple lab applications using several kinds of nuts and based on these results decided to launch the low salty nuts line in Israel.

“The test results should encourage savory snack makers to develop low-sodium nut snacks,” adds Carmi. “Nuts and seeds are highly nutritious, but a key challenge is to reduce sodium without impaction salty flavor.”