FDBusiness.com

Starving for Clean-label Umami, Chefs Opt for Umamix

 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 [...]...

Starving for Clean-label Umami, Chefs Opt for Umamix

March 01
10:41 2016

Salt of the Earth Ltd. presents new sudy - Umami is Hot; MSG is NotA new study confirms that monosodium glutamate (MSG) is a concern for chefs of all levels, due to strong consumer rejection of the ingredient in the US. Many restaurants are actively avoiding its use. In the study, every chef asked agreed that having no MSG was a positive. The survey showed that sodium reduction and taste were key parameters in their decision to cook healthy food.

The research was conducted as part of an ongoing collaboration between Salt of the Earth, Ltd., and MBA graduate students at the Northwestern Kellogg School of Management in Chicago. The Chopping Block Culinary School, Chicago, also participated. The study was conducted using Umamix, a proprietary savory mix of quality sea salt and vegetable extracts rich in umami. The distinctive flavor-boosting ingredient is designed to reduce sodium and eliminate need for MSG. It is an all-natural, GMO-free, kosher-certified ingredient.

“This research provides useful insight on professional and avocational chefs and the main factors influencing the ingredients they choose, especially concerning natural flavor enhancers,” says Dror Levy, Food Service Export Manager for Salt of the Earth. “The chefs used Umamix in their recipes and indicated that it had a dual usage, both as a natural flavor booster and as a sodium reduction ingredient.” Flavor enhancers bring strong benefits to efforts by food producers to develop new products and find new ways to engage consumers.

According to the study results of priorities among certain chefs, some stated it is “very necessary” to obtain a certain flavor profile, while others typically try to cook with as little sodium as possible when considering flavor enhancement ingredients. “Sodium reduction is an important characteristic for chefs and ‘foodies,’ but they will not compromise on good taste,” explains Levy. “Umamix successfully reduces sodium in multiple applications by up to 75%. In fact, during a blind taste panel, one of the chefs was unable to distinguish between the original dish and the dish using Umamix.” The research reveals how these chefs purchase and use new ingredients; what factors influence the ingredients they use; and what drives them to include Umamix in their culinary repertoire.

Salt of the Earth launches sodium reduction ingredient at #NRAShowFor the professional market, the study suggests Umamix readily fulfills applications from the primary standpoint of strict flavor enhancement, but also for healthy cooking and the use of all-natural ingredients. It is thus important to emphasize the product’s multifaceted benefits, including flavor enhancement and salt reduction, in order to effectively serve the needs of this segment.

About 61% of respondents were familiar with the term “umami,” with most associating it with words such as “savory,” “flavor,” and “taste”. Others gave examples of foods that impart umami, such as truffles, mushrooms, and cheese, while some associated umami with MSG.

Professional chefs are generally familiar with umami as a flavor profile. Several mentioned that, in culinary school, umami is taught to be a specific goal, in that the chef produces the umami sensation through the preparation of the dish.

With innovation and quality as its driving principles, Salt of the Earth has been producing sustainable sea salt solutions for the global food industry since 1922. Salt of the Earth’s customers span more than 30 countries on 5 continents. The company controls and tracks sustainable salt resources and works to promote balanced salt consumption through innovative sodium reduction solutions.

About Author

admin

admin

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