FDBusiness.com

Salt of the Earth Helps Meat Companies Reduce Sodium

 Breaking News
  • Carlsberg Group Increases Ownership of Super Bock Group in Portugal The Carlsberg Group has acquired 28.5% of the shares in Viacerm which is the controlling shareholder of Super Bock Group, holding 56% of the shares. The other 44% of the shares in Super Bock Group are owned by Carlsberg. Super Bock Group is the market leader in Portugal, holding a market share of 47% with a [...]...
  • UK Restaurant Numbers Fall 2% in a Year The number of restaurants in Britain slipped by 2.0% over the year to September 2018, the new edition of the Market Growth Monitor from CGA and AlixPartners reveals – equivalent to more than 10 closures a week. The exclusive research shows that Britain had a total of 26,892 restaurants at September. The net fall of 539 [...]...
  • ABP’s Olleco on Shortlist For Davos Sustainability Award ABP Food Group’s renewable division, Olleco, has been shortlisted for a prestigious ‘Circular’ sustainability award for its development of a circular economy model with McDonald’s and Arla Foods in the UK. The awards are an initiative of the World Economic Forum and the Forum of Young Global Leaders and winners will be announced at the [...]...
  • Arla Foods Acquires Middle East and Africa Kraft Branded Cheese Business From Mondeléz International European dairy co-operative Arla Foods has reached an agreement with US-based international confectionery, food, and beverage company Mondeléz International to acquire its processed cheese business in the Middle East region, which is currently licensed under the Kraft brand. The acquisition also gives Arla full ownership of a state-of-the-art cheese production site in Bahrain, which provides [...]...
  • UK Grocery Market Growth Cools as Christmas Nears Despite retailers and shoppers getting into the festive spirit, the latest grocery market share figures from Kantar Worldpanel, for the 12 weeks to 2 December 2018, show the sector is now growing at 2.0% – its slowest rate since March 2017. Fraser McKevitt, head of retail and consumer insight at Kantar Worldpanel, comments: “Consumers are benefiting [...]...

Salt of the Earth Helps Meat Companies Reduce Sodium

Salt of the Earth Helps Meat Companies Reduce Sodium
June 12
09:01 2017

Salt of the Earth has cracked the code on creating tasty meat products with less sodium. The company collaborated with leading meat companies to meet sodium-reduction regulations in several types of meat products. Mediterranean Umami, a clean-label ingredient, lowers sodium by 25%-33% or more in processed meats.

“The food industry is under significant pressure to reformulate products to reduce sodium content,” says David Hart, Business Unit Director. “We enjoy working in partnership with our customers to help them create healthier products. Mediterranean Umami is highly relevant to the meat industry—an ‘on-trend’ solution that allows for significant sodium reduction, while being clean-label and natural.”

David Hart.

Sodium (salt) consumption in most Western countries is around twice the WHO recommendation for up to 2,300mg of sodium or 6g of salt per day. The vast majority of this added salt comes from processed foods. Because of the public health benefit of reduced salt intake, regulatory agencies have imposed increased regulations on salt content in foods. The Food Standards Authority (FSA) in the UK, the Food and Drug Administration (FDA) in the USA and the Israeli Ministry of Health have all issued limits for salt content of meat products.

Salt is widely used in meat processing as a flavour enhancer and as a functional ingredient. Most processed meat products contain between 1-3% salt, and many also use monosodium glutamate (MSG), yeast extracts, hydrolyzed vegetable proteins (HVP), nucleotides etc. as flavor enhancers. While effective, most of them—especially MSG—have a negative consumer connotation.

Development work in collaboration with Israeli meat companies demonstrated that 25%-33% reduction in sodium can be achieved across a variety of meat products, including frankfurters, sausages and injected chicken pastrami. In addition, Mediterranean Umami was able to eliminate the use of MSG and/or yeast extracts in meat products, while keeping the desired texture. External tasting panels confirmed that the products with reduced sodium containing Mediterranean Umami were preferred by consumers.

“The need to meet new and strict regulatory limits on sodium content, presented a serious challenge,” says Ehud Zach, Food Technologies and Application Manager. “Ultimately, the double effect of Mediterranean Umami—sodium reduction combined with the elimination of artificial ingredients,—was a winning solution. Our clients preferred Mediterranean Umami over other solutions, such as MSG and yeast extracts, thanks to its functionality, taste and clean-label capability.

Formulating with Mediterranean Umami helps food manufacturers meet the demand for reduced-sodium and clean-label ingredients. It is a proprietary blend of vegetable concentrates and extracts, plus natural sea salt rich in umami flavor compounds. It helps enhance flavor and contributes to an overall savory flavor profile, giving products a more desirable taste as well as reducing the use of salt.

Salt of the Earth has been producing sustainable sea salt solutions for the global food industry since 1922.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements