Salt of Earth Sodium Reducing Solution Boosts Umami in Plant-Based Snacks
June 21, 2021 — Salt of the Earth is focusing on lentil snacks as the perfect app for its latest flavor enhancing ingredient launch, Mediterranean Umami Bold. The versatile, clean ingredient has multiple uses, including increasing flavorful flavors and reducing sodium by up to 45 percent in a variety of products.
Mediterranean Umami Bold dissolves completely in the wet mix of plant-based snacks, lowering sodium levels by a third. It can help reduce additions of some expensive ingredients, such as flavors and spice blends.
Analysis of social media trends
Salt of the Earth has conducted virtual research on social media, food blogs and retailers that indicates that flexitarian and vegan millennials are increasingly looking for new plant-based snacks that are healthier while providing a high content of proteins, vitamins and minerals.
After analyzing the properties of different legumes, they focused on lentils. The new Mediterranean Umami Bold formulation is designed to make it easy for food companies to overcome the natural blandness of lentils while limiting sodium use.
“We have developed an app for lentil snacks that can be refrigerated, frozen or dried. Lentils have a lot of protein and a high overall nutritional value, and they go well with other vegetables, ”says Rakefet Rosenblatt, food technologist for Salt of the Earth.
“We have noticed that plant-based products are gaining more and more attention in the market, but most of the snacks are based on broccoli, cauliflower or sweet potatoes, which do not have the same level of nutritional value, ”he notes.
Among its other applications, Mediterranean Umami Bold can be used in processed meats, dressings, hot dressings and snack coatings.
Clean ingredient labels
With plant-based alternatives to meat gaining momentum in the mainstream – performing very well against nutritional and ecological criteria – their nutritional value is under scrutiny. High levels of fat, salt and sugar are common areas of alternative meat products targeted for reformulation.
In light of Salt Awareness Week (March 8-14) earlier this year, researchers from UK advocacy group Action on Salt (AoS) called for a restriction on the use of “misleading” nutrition claims On foods high in fat, salt and sugar (HFSS).
A new survey of AoS products found that more than half (55%) of “healthy” snacks are considered HFSS foods, but most snacks do not display color labeling on the front of the pack. packaging.
In a separate study recently released by the International Food Information Council (IFIC), 62 percent of consumers look at ingredient lists and 52 percent look at the information on the front of the package when shopping.
Sodium reduction targets impact industry
The drive to simplify ingredients while retaining functionality has never been more prevalent. Nestlé recently redoubled its reformulation efforts following British media reports that 60% of the Swiss food giant’s F&B portfolio does not meet a “recognized definition of health”.
Earlier this month, Chilean start-up The Live Green Co. created an algorithm to help multinational food companies “clean up” from a nutritional standpoint. The AI-based recommendation engine, Charaka, identifies animal, synthetic and processed food additives in a multinational’s products and suggests plant-based ingredient alternatives accordingly.
By Benjamin Ferrer
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