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

Ongoing consumer demand for ‘optimal nutrition’ and more personalisation is spurring new product innovations. Arwika Ussahatanon, food and communications specialist, explains.

Nestlé has announced earlier this month that it will accelerate efforts to reduce sodium levels.

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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