FDBusiness.com

Salt of the Earth Helps Meat Companies Reduce Sodium

 Breaking News
  • Diageo Launches New Super-premium Gin Diageo is introducing a new super-premium Italian gin, Villa Ascenti. The launch comes at a time when the super-premium and ultra-premium gin categories are the fastest growing segment within gin in Europe. Villa Ascenti will initially be available in 14 European countries. A new €420,000 (£360,000) distillery has been built on the site of the brand [...]...
  • European Commission Proposes to Increase Price Transparency in the Food Chain Having banned unfair trading practices and improved producer co-operation, the European Commission has presented the third element to improve fairness in the food supply chain by introducing greater transparency in the way prices are reported throughout the chain. The European Commission has tabled a proposal that will make available crucial information on how prices are determined [...]...
  • Irish Distillers Launches ‘A Story of Irish Whiskey’ Podcast Series Irish Distillers, Ireland’s leading supplier of spirits and wines and producer of some of the world’s most well-known and successful Irish whiskeys, has launched its first podcast, ‘A Story of Irish Whiskey’. Produced by Last Cast Media, the five-part series is a story of coming together, sharing, conquering markets and how three families, competitors for [...]...
  • C&C Group Increases Revenue by 187.3% to over €1.5 Billion C&C Group, the UK and Ireland drinks production and distribution business, increased net revenue by 187.3% to €1.575 billion in 12 months ended 28 February 2019, reflecting the acquisition of Matthew Clark and Bibendum from the administrators of Conviviality Group in April 2018. Excluding Matthew Clark and Bibendum, and on a constant currency basis, net [...]...
  • 2 Sisters Accelerates Business Transformation 2 Sisters Food Group has announced a series of actions as part of its accelerating transformational strategy to turnaround the business. The company is making further investments in its UK Poultry and Fox’s Biscuits businesses, and is proposing to reduce the number of its UK Poultry sites in order to produce shorter, more efficient supply [...]...

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
  • June 25, 2019BevExpo 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements