Meat Substitutes Trending, Salt of the Earth Lowers Sodium


19 Jun 2017 --- Salt of the Earth Ltd. have completed a series of trials of plant-based, vegan and vegetarian meat alternatives. The trials successfully demonstrated the ability to create tasty meat analogs with less sodium. For developers seeking to meet the growing demand for meat alternatives, Salt of the Earth’s Mediterranean Umami clean-label sodium-reduction ingredient can be a key ingredient in creating meatless products.

Increasing consumer concern over sustainability and the global food chain, alongside the rise of veganism, plant power and clean eating trends, has facilitated diverse new product innovation in the global meat substitutes market, according to Innova Market Insights. For the U.K. market specifically, meat analog launches tracked by Innova registered a 4.9% CAGR (2011-2016), while the U.S. market recorded even higher growth at 8.7% CAGR in the same period. As part of this trend, even major meat companies have recently invested in start-ups and companies making plant-based and vegan meat substitutes.

Formulating meat-alternatives is complex. It takes multiple technologies to replicate authentic flavors and textures. To counter common off flavors from plant protein, it is common to add a significant amount of salt—1.2-2.5%—plus spices and flavors. Meat’s distinctive flavor and texture characteristics are not easy to imitate using plant-based sources. “The secret of our success is not just the novelty and functionality of Mediterranean Umami, but also its unique ability to enhance flavor and salty taste, allowing replacement of common flavor enhancers and reduction of sodium without affecting the finished product texture,” explains Ehud Zach, Food Technologies and Application Manager.

“Most of the sodium reduction solutions in the market are not all-natural or do not provide a complete solution in one ingredient. Our ingredient do not add any off taste to the finish product, and at the same time, enhance the original product meat flavor and reduce sodium significantly. It works in a wide range of temperature and pH without affecting the texture or the shelf life of the finish product,” Zach tells FoodIngredientsFirst

Formulating with Mediterranean Umami enables food manufacturers to meet the specific demand for plant-based meat analogs. The ingredient is clean-label, all-natural and rich in umami flavor compounds. It helps enhance individual flavor notes and contributes to an overall savory flavor profile with a significant reduction of salt.

Salt of the Earth’s R&D department, in close collaboration with customers, has yielded great success, with a 25-35% sodium reduction across a variety of vegan and vegetarian products. Vegan hamburgers, vegetarian “chicken” nuggets, seitan-based products and frankfurter-style sausages all exhibited positive results in taste and texture.

Salt of the Earth will be exhibiting at the 2017 Institute of Food Technologists Food Expo (IFT17), booth #5019. Chef Osher Eidelman will prepare fresh dishes highlighting Mediterranean Umami.

by Elizabeth Green 

Related Articles

Food Ingredients News

Beverage innovation: “Lighter enjoyment,” botanicals and cold brew NPD

20 Mar 2018 --- Current innovation across the beverage category is centered around health and wellbeing, as sugar reformulation and the broader idea of “lighter enjoyment” continues to dominate new product development. Globally, producers are tapping into the growing consumer demand for enjoyable soft and alcoholic drinks that have been given a clean and clear label makeover as innovators continue to dump sugar and reformulate with more natural alternatives.

Packaging & Technology News

Arla to launch Mimica Touch “bumpy” labels capable of minimizing food waste

19 Mar 2018 --- Danish milk, cheese and cream giant, Arla, is set to trial launch a new high-tech food label that turns ‘bumpy’ when food has expired on its dairy products. The innovation – developed by a start-up company, Mimica, holds hope of reducing food waste as labels deteriorate at the same rate as the packaged product, providing consumers with an accurate indication as to whether food is edible, or ready for the bin.

Packaging & Technology News

KHS launches new wide-neck PET containers as lightweight plastic trend continues

16 Mar 2018 --- German giants of filling and packaging solutions for the food and beverage industry, KHS, have launched a new lightweight, wide-neck PET container suitable for sauce, dressing and dairy products. The company has cited the growing preference for lightweight plastic over glass containers within the food industry as the inspiration behind the new launch.

Packaging & Technology News

Microplastics found in 11 major global bottled water brands

15 Mar 2018 --- Landmark discoveries from New Orb Media have found potentially harmful plastic particles in the water bottles of 11 leading global brands, including Dasani (Coca-Cola), Epura (PepsiCo), Aqua (Danone) and Nestlé Pure Life and San Pellegrino (Nestlé). Exclusive testing was conducted on more than 250 bottles from nine different countries, with 93 percent found to have contained plastic debris the size of the width of a human hair, including polypropylene, nylon, and polyethylene terephthalate (PET).

Food Ingredients News

UK tax consultation on single-use plastic welcomed by industry bodies amid ongoing pollution debate

14 Mar 2018 --- UK Chancellor, Philip Hammond, has confirmed plans to launch a public tax consultation with the aim of tackling plastic pollution. Speaking during his Spring Statement, the Chancellor also announced a £20 million innovation fund for businesses and universities to develop new technologies in plastic recycling. The move has received widespread approval in the industry.

More Articles