Salt of the Earth has concluded a trial of its sodium reduction ingredient in canned tuna, paving the way for potential industrial applications.
The Umami Essence ingredient – a proprietary, all natural liquid formula derived from vegetables and sea salt – was added to the brine in the tuna product at a ration of 1:1 per the reduced sodium. The ingredient lowered the sodium level of the canned tuna to approximately 250mg per 100g – a saving of between 100mg and 150mg. In addition, the tests surveyed 50 participants and found that the taste of the product, even with a sodium reduction of 35%, was indistinguishable from the original tuna.
The taste trial also investigated sodium reduction levels of 25% and 50%, and had been prompted by an inquiry from a leading tuna producer, the Israeli firm said.
Salt of the Earth R&D manager Aliza Raviski said: “Results showed that our Umami Essence ingredient can successfully reduce sodium in canned tuna, maintaining – and, in some cases, improving – the original taste. It can help food manufacturers provide a tasty, healthy solution while enabling a clean label for their products.”
Salt of the Earth food technology expert Ehud Zach added: “This trial clearly shows that this new sodium reduction ingredient can decrease sodium levels significantly in canned fish products, without impacting taste. We intend to conduct further trials on similar high-sodium food applications in the following months.”
© FoodBev Media Ltd 2024