Israeli ingredients company Salt of the Earth has launched a new sodium reduction ingredient that can help to lower the amount of salt in hamburgers and processed meats by as much as 45%.
Umamix is a proprietary savoury mix of quality sea salt and vegetable extracts rich in umami, the distinctive flavour-boosting “fifth taste”. The new formula is designed to reduce sodium and monosodium glutamate (MSG) in processed meat applications, Salt of the Earth claimed. The savoury profile of Umamix is derived from three extracts: tomato, shiitake mushroom and kombu seaweed. In precise combination with pure Red Sea salt, it can enhance flavour while helping to reduce sodium significantly.
It also replaces MSG – described as “a common yet controversial flavour enhancer added to many processed meat products” – and is timely, being introduced amid escalated concerns for the health implications of red and processed meats.
The 45% reduction in hamburgers and meatballs – or 33% for Frankfurter sausages – is achieved without any loss of flavour, while Umamix is heat stable, pH stable, kosher, halal and has no artificial ingredients.
Sodium is widely used in meat processing as a flavour enhancer as well as a functional ingredient, the company explained, with a salt content in hamburgers and meatballs of between 1.2% and 2%.
Salt of the Earth marketing manager Revital Ben Shachar said: “Consumers are concerned more than ever about sodium content in their foods, but refuse to compromise on taste and, of course, they also demand a clean label. Our sodium reduction ingredient is designed to address these needs and keep the consumer-craved salty, savoury flavour. This highly cost-effective ingredient thus allows processors to meet all consumer demand targets.”
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