Formulation innovation: Lowering sodium, MSG in meats

by Jeff Gelski
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Lab results have shown Umamix helped decrease sodium by 33 percent in frankfurter sausages without affecting the final product’s taste.

ATLIT, ISRAEL — Umamix, a proprietary savory mix of Red Sea salt and vegetable extracts rich in umami, has been shown to reduce sodium and monosodium glutamate (MSG) in processed meat applications. Salt of the Earth Ltd., based in Israel, plans to introduce the ingredient at Fi Europe Dec. 1-3 in Paris.

Lab results have shown Umamix helped decrease sodium by 45 percent in hamburgers and meatballs and by 33 percent in frankfurter sausages without affecting the final product’s taste. The ingredient’s savory profile is derived from three extracts: tomato, shiitake mushroom and kombu seaweed. Umamix is heat stable, pH stable, kosher and halal compliant. It has no artificial ingredients.

“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,” said Revital Ben Shachar, marketing manager for Salt of the Earth. “Our sodium reduction ingredient is designed to address these needs and keep the consumer-craved salty, savory flavor. This highly cost-effective ingredient thus allows processors to meet all consumer demand targets.”
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