The new ingredient from Salt of the Earth combines sea salt, tomato concentrate, mushroom, and seaweed extracts.
Image provided by Salt of the Earth Ltd.
In response to the growing demand for low-sodium and clean-label savory foods, Salt of the Earth (Israel) is adding a new ingredient to its Umamix line of sodium-reducing “flavor boosters.”
The new Umamix Bold, which contains a proprietary combination of tomato concentrate, sea salt, mushroom, and seaweed extracts, is designed to both reduce sodium and “eliminate the use of monosodium glutamate (MSG) in savory foods” with the popular umami flavor characteristic of many Asian dishes.
“Umamix Bold fits perfectly in with the current flavor trends in Europe and the U.S.A. market,” says Dror Levy, food service export manager, Salt of the Earth. “Bold flavors that also deliver health benefits are on the rise. The alluring taste of umami so favored in Asian cuisine fits well in new gourmet recipes as well as in processed foods. Umamix Bold is a new member of our sodium-reduction line and makes a perfect addition to our previously launched Umamix.”
Researchers in Israel found that replacing salt with Umamix Bold in sausages allowed for a 30% reduction in sodium, according to Salt of the Earth. What’s more, as a non-GMO, MSG-free ingredient that does not contain artificial colors or preservatives, Umamix Bold may help support clean-label positioning.
The U.S. debut of Umamix Bold will take place at the National Restaurant Association (NRA) Show in Chicago from May 21–24.
Nutritional Outlook Magazine