Salt of the Earth's Mediterranean Umami can be used to reduce the sodium content of foods.
Salt of the Earth has invested $1 million in its production facilities for the clean-label Mediterranean Umami salt reduction ingredient, creating increased capacity for reduced-sodium solutions.
The investment will treble production of Mediterranean Umami – formerly known as Umamix – following a ‘successful launch and unprecedented sales growth’ in the first half of 2016.
Israel-based Salt of the Earth has built two additional production lines to realise the expansion, with upgrades including controlled processing, improvements to traceability and the implementation of new safety measures.
Salt of the Earth also hired senior food technologist to support its customers in the development of low- and reduced-sodium formulations.
With a significant percentage of the population seeking to lower daily intake of sodium, Mediterranean Umami is an all-natural formulation that helps food technologists and chefs significantly reduce sodium and enhance flavour without compromising on overall taste. The proprietary blend of sea salt and vegetable extracts is rich in umami and provides a clean-label way to reduce sodium in foods such as processed meats, cheeses, ready meals, soups, savoury snacks and other savory formulations.
“The growing demand and increasing sales of our sodium-reduction solutions in the first half of 2016 pushed us to triple production and to hire a senior food technologist,” said Dovik Tal, CEO for Salt of the Earth. “The new FDA and WHO recommendations to reduce sodium in our diet are driving food manufacturers and retailers to significantly cut sodium content in food products.”
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