Salt of the Earth’s new Mediterranean umami powder slashes salt in snacks by 40%

19 May 2020 --- A spike in snacking during the COVID-19 pandemic, alongside excessive sodium consumption globally, has pushed up the salt-reduction agenda as an on-trend task for snack companies. To this end, Israel-based Salt of the Earth has developed a new, clean label sodium-reducing umami powder for snack applications. The plant-based ingredient is marketed as a “1:1 drop-in replacement” for salt, yielding a 40 percent reduction in sodium. When incorporated as an addition to a seasoning blend, it can then be applied to the snacks using dusting, tumbling, or oil slurry technologies.

“We have had a lot of success in the local Israeli market – mainly in processed meats, vegetarian ‘meats’ and snacks. This is mainly being driven by new Front-Of-Package (FOP) regulations for labeling products with high levels of salt, sugar and saturated fat,” David Hart, Business Unit Director for Salt of the Earth, tells FoodIngredientsFirst.

“We are also seeing successes in South Africa, Australia and the US. For salt reduction, we see a significant opportunity in India, as the Food Safety and Standards Authority of India (FSSAI) is in the process of developing and implementing a FOP regulation. We can provide support to customers that want to avoid the FOP label associated with high salt content,” he details.

Low sodium-based launches have grown considerably over the past five years, notes Innova Market Insights, with a 7 percent average annual growth in F&B launches.Low sodium-based launches have grown considerably over the past five years, notes Innova Market Insights, with a 7 percent average annual growth of F&B launches tracked with low/reduced sodium claims (Global, 2015 to 2019).

According to the market researcher, Baby & Toddler foods have the highest percentage of launches with low/reduced sodium claims, citing the importance of salt reduction from an early age while Sauces & Seasonings and Soft Drinks are second and third, respectively. This is followed by Snacks (9 percent), Bakery (7 percent) and Cereals (6 percent).

Mediterranean Umami Powder is also in demand from spice blenders and flavor houses as a tool to provide flavor and reduced sodium in seasoning blends, as it works in harmony as a key component of complex flavor systems.

According to World Health Organization (WHO) reports, most people consume too much salt – on average 9 to 12 g per day, or around twice the recommended maximum level of intake of 5 g. Salt intake of less than 5 g per day can help reduce blood pressure and risk of cardiovascular disease, stroke, and coronary heart attack for some adults.

Discrepancies in salt-reduction observances are prevalent across the world. Adults in China, in particular, have been consistently consuming above 10 g of salt a day – over double the recommended limit of 5 g – for the last four decades, according to research led by Queen Mary University of London.

Salt-reducing Mediterranean Umami Powder is based on Salt of the Earth’s all-natural Mediterranean Umami, recipient of the IFT17 Innovation Award.Building on previous success
Mediterranean Umami Powder is based on Salt of the Earth’s all-natural Mediterranean Umami, recipient of the IFT17 Innovation Award, microencapsulated onto a carrier of sea-salt and native starch. Mediterranean Umami, is a clean label, plant-based solution designed to maintain the desired savory taste that consumers crave.

“The main benefits of these carriers is that they are considered natural and clean-label  There are many different types of carriers and ingredients for microencapsulation and drying of liquids; many of these are not considered natural or clean label. The unique combination – both in terms of ratios of ingredients and processing technologies – is what gives Mediterranean Umami Powder its impact and performance,” explains Hart.

“We are excited to bring our Mediterranean Umami Powder to market after an extensive development process. Building on the success of our Mediterranean Umami liquid, many customers requested a powder version. The powder is a focused solution and does an amazing job cutting sodium in snacks without sacrificing flavor. We are on track to multiply this success globally,” he remarks.

The company controls and tracks sustainable salt resources and works to promote balanced salt consumption through its sodium reduction solutions. “Our processes are based mainly upon natural and renewable energy sources – mainly solar energy to provide evaporation and gravity to move water from one area to the next,” says Hart.

“In addition, our salt ponds are a habitat for a wide variety of flora and fauna. We actively collaborate with the Society for the Protection of Nature in Israel, government offices and academic researchers to provide protected habitat for endangered sea fowl and migratory birds,” he adds.

Where savory snacks are nostalgic for many consumers – many of whom are growingly health-conscious – a proliferation of salt-reduction solutions has enjoyed time in the spotlight.Novel salt-slashing solutions
While out-of-home channels have taken a battering by the coronavirus pandemic, the snack market has seen a boost from workers and families under quarantine. These trends have benefitted the likes of Mondelēz International and PepsiCo, which have both seen strong growth in the snacking segment, resulting from the blurring of meal occasions. “They [consumers] are reaching for foods that trigger a comforting childhood memory or are simply a go-to snack to relieve stress,” notes Salt of the Earth.

Where savory snacks are nostalgic for many consumers – many of whom are growingly health-conscious – a proliferation of salt-reduction solutions has enjoyed time in the spotlight. Yeast extracts, in particular, are widely known for their rich, savory taste profile, which can help producers create an authentic taste in low-sodium products. Part of DSM’s sodium reduction toolbox, the Maxarome portfolio − including Maxarome Select − is ideally suited for a broad range of savory applications and can reduce salt levels in food, without compromising on taste or texture.

Recognizing the demand for reduced salt in plant-based formulations, Roquette recently expanded its plant-based protein ingredient range that taps into the salt reduction trend. NUTRALYS L85M is a new specialty ingredient that further expands the existing range of NUTRALYS pea protein.

Meanwhile, Biorigin has introduced new ingredients that help to reduce up to 50 percent sodium. Bioenhance SFE 201, in particular, is designed to deliver a clean savory and umami notes, working in synergy with the recipe and compensating the sodium reduction. It is also able to mask off flavors when using different salts than Sodium Chloride (NaCl). 

By Benjamin Ferrer