Mediterranean Umami successfully reduces sodium in mayonnaise


13 Nov 2017 --- Salt of the Earth, Ltd., has announced a successful trial of significantly reducing sodium in mayonnaise using its Mediterranean Umami, an all-natural sodium reduction and savory flavor enhancement ingredient. The results of an expert sensory evaluation panel revealed a flavor profile in the Mediterranean Umami mayonnaise (with a 31 percent reduction in salt) to be similar to standard mayonnaise.

This ingredient is a finalist of the “Food Matters Live” awards in the “Best Natural Ingredient for Health and Well-being” category. It will be featured in the Awards Showcase within the Food Matters Live exhibition in London, November 21-23, 2017.

Mayonnaise is one of the most popular condiments in the world. In addition to its use as a sandwich spread and as a dipping sauce for French fries, it also is a base for dips and dressings for salads, such as coleslaw, tuna, potato and other salads. Often hidden in the tangy, creamy, savory flavor of mayonnaise is a significant amount of salt.

Salt content in mayonnaise varies from 1.5-2.5 percent (75-130 mg. sodium per serving), with the low-fat versions tending toward higher salt content. The non-profit group Consensus Action on Salt and Health (CASH) has claimed that mayonnaise can be high in salt, and suggests that it be partially replaced by other ingredients in recipes for salads and dips.

“Using Mediterranean Umami in mayonnaise formulations allows them to maintain their tasty craveability that consumers seek, while significantly reducing the sodium content,” explains David Hart, Business Unit Director for Salt of the Earth. “In this specific trial, the sensory profile of the mayonnaise with Mediterranean Umami turned out to be nearly identical with – and in some parameters, even better – than the control. These results are in line with our experience using Mediterranean Umami to significantly reduce sodium and enhance savory flavors across a variety of food products.” 

Mediterranean Umami is a clean-label, proprietary mixture of sea salt and natural plant extracts rich in umami flavor compounds. It has been developed to address a growing concern for too much-added salt in the average diet. The World Health Organization recommends a maximum salt intake of 5g/day. In much of the Western world, daily intake is significantly higher than this amount, with the majority of added salt coming from processed foods.

Related Articles

Food Ingredients News

Sodium & sugar reduction: Is Mediterranean Umami the answer?

12 Mar 2018 --- Given increased regulatory pressure and consumer demand around the world, sugar reduction has become a hot topic. The recently implemented tax on sugary drinks in the UK, and related widespread formulation changes and new product development, are good examples of the industry response to regulations targeting sugar. However, most food companies have struggled to use only natural solutions to reduce sugar in their products. Salt of the Earth believes its Mediterranean Umami is also effective for sugar reduction. The all-natural, clean-label ingredient for savory flavor enhancement can answer both demands for tasty, clean-label foods with both lower sodium and less sugar, according to the company.


Trimming Salt, Maintaining Taste

15 Feb 2018 ---  Biorigin solutions can compensate sodium reduction and enhance salty and umami perceptions.

Food Ingredients News

Spotlight on salt (Part 2): Overcoming reformulation challenges

15 Feb 2018 --- A large challenge for all salt replacer products is the clean label trend. Consumers are demanding that only products should be used which are available in their own kitchen cupboard. Most of the salt replacers use potassium chloride to replace the sodium chloride, but potassium chloride has not the image to be an ingredient from the kitchen cupboard. Looking at the nutritional value of potassium chloride it is clearly beneficial to use it instead of sodium chloride as most consumers have a lack of potassium in their diet while eating too much sodium. As a result of this also the WHO recommends increasing the potassium intake in the daily diet while reducing the sodium intake. In the second part of our "Spotlight on Salt" report, we look at how reformulation challenges can be overcome. You can read Part 1 of this report here.

Food Ingredients News

Ocean garden: Is kelp the new kale?

13 Feb 2018 --- Long established in the supplements sector, nutrient-dense vegetables from the sea, such as kelp and spirulina, have been finding their way into a wider variety of new food and beverage products, due to their ability to provide nutritional fortification, act as a natural source of color and deliver unique flavors, especially umami. But do kelp or other seaweed varieties have the potential to be the new kale?

Food Ingredients News

Asian fusion: Mane launches new range of marinades

13 Feb 2018 --- Mane has launched a range of new marinades, which have been tailored to a wide variety of savory applications, meeting consumers’ needs for new taste discovery experiences, influenced by Asian flavors.

More Articles