Mediterranean Umami, a clean-label ingredient, can lower sodium content by 25 to 33 percent or more in processed meats.

David Hart will report to the CEO and be responsible for global business of Mediterranean Umami, an all-natural sodium reduction solution.

Umamix Bold, a new edition to Salt of the Earth’s sodium-reduction Umamix line, is an all-natural ingredient designed to simultaneously reduce sodium and boost flavour.

Containing a proprietary combination of sea salt, tomato concentrate, and mushroom and seaweed extracts, the strongflavoured ingredient is non-GMO, MSG-free and does not contain artificial colours, preservatives or e-numbers.

It can replace the use of MSG in savoury foods, as well as decrease sodium content while retaining or even improving flavour in products. It also supports a clean label claim to help companies in their efforts to launch healthier products.

Umamix, the new sodium reduction ingredient from Salt of the Earth is a flavour booster that is designed to reduce sodium and MSG in processed meat applications.

The ingredient is meant to enhance flavour while helping to reduce sodium by up to 45 percent in hamburgers and meatballs and by 33 percent in frankfurter sausages without affecting the taste of the final product.

Made from a mixture of three extracts, tomato, shiitake mushroom and kombu seaweed and combined with pure red sea salt, it is heat and pH stable, as well as kosher and halal certified, and further contains no artificial ingredients.

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Asia Pacific Food Industry (APFI) is Asia’s leading trade magazine for the food and beverage industry. Established in 1985, APFI is the first BPA-audited magazine and the publication of choice for professionals throughout the industry with its editorial coverage on the latest research, innovative technologies, health and nutrition trends, and market reports.

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