FDBusiness.com

Salt of the Earth Helps Meat Companies Reduce Sodium

 Breaking News
  • New Chief Executive For Tate & Lyle Tate & Lyle, a global provider of ingredients and solutions to the food, beverage and other industries, with operations in over 30 locations worldwide, has appointed Nick Hampton as Chief Executive with effect from 1 April 2018. Nick Hampton is currently Chief Financial Officer and a Board member of Tate & Lyle. Nick Hampton succeeds Javed [...]...
  • Müller Direct Next Generation Müller, Britain’s biggest producer of branded and private label fresh milk, butter, yogurt, desserts and dairy ingredients, has announced a new initiative to help ambitious young farmers build vibrant dairy businesses for the future. Müller will initially work closely with a group of approximately 25 Müller Direct young farmers who have the potential to create [...]...
  • New Geographical Indication From the Netherlands The Commission has approved the addition of a new product from The Netherlands to the quality register of Traditional Speciality Guaranteed (TSG). ‘Suikerstroop’ is dark brown syrup made of the syrupy liquid left behind during the production of sugar from sugar beet or sugar cane. It has a sweet taste due to its large sugar content (at [...]...
  • Firmenich Extends Capability to Design Innovative and Sustainable Natural Ingredients Firmenich has established an exclusive partnership with Blue Marble Biomaterials, a leading US biotechnology company specialized in natural and sustainable ingredients. With this partnership Firmenich gains direct access to key expertise, from biomimicry to non-GM fermentation, enabling the design of innovative and sustainable natural ingredients for the food, beverage and flavor industries. “At Firmenich, we are committed to [...]...
  • Tetra Pak Pledges Support For EU Plastics Strategy Tetra Pak has pledged to support the European Commission’s Plastics Strategy, announced as part of the EU Action Plan for a Circular Economy. The company will: Work with industry partners to ensure that by 2030, recycling solutions are in place for all components of beverage cartons so they can be fully recycled across Europe; Substantially increase the use [...]...

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

  • January 19, 2018International Green Week
  • January 20, 2018Sigep Rimini
  • January 24, 2018International Bulk Wine and Spirits Show (IBWSS)
  • January 28, 2018ProSweets Cologne (Int'l Sweets and Biscuits Fair)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements