News

Salt of the Earth expands production

6 Dec 2016

Salt of the Earth has expanded production of its “Mediterranean Umami” clean-label sodium-reduction ingredient. The company’s US$1 million investment in production facilities is nearing completion.

Salt of the Earth has expanded production of its “Mediterranean Umami” clean-label sodium-reduction ingredient. The company’s US$1 million investment in production facilities is nearing completion.

Following the successful launch and sales growth in Q1 and 2 of 2016 of its leading brand, Mediterranean Umami (formerly “Umamix”), Salt of the Earth has made significant investments to triple production. The company built two additional production lines to realize the expansion. Upgrades include controlled processing, improved traceability and implementation of new safety measures.

The company was recently awarded British Retail Consortium (BRC) approval. Salt of the Earth also hired a senior food technologist to support its customers in the development of low and reduced sodium formulations.

With a significant percentage of the population seeking to lower daily intake of sodium, Mediterranean Umami is an all-natural formulation that the company says helps food technologists and chefs significantly reduce sodium and enhance flavour, without compromising overall taste. The proprietary blend of sea salt and vegetable extracts is rich in umami and a clean-label way to reduce sodium in foods such as processed meats, cheeses, ready meals, soups, savoury snacks and other savoury formulations.

“The growing demand and increasing sales of our sodium-reduction solutions in the first half of 2016 pushed us to triple production and to hire senior food technologist,” said Dovik Tal, CEO at Salt of the Earth. “The new FDA and WHO recommendations to reduce sodium in our diet are driving food manufacturers and retailers to significantly cut sodium content in food products.”