Umamix to launch at Fi Europe

13 Nov 2015

Salt of the Earth is to launch Umamix, its new sodium reduction ingredient for hamburgers and processed meat. Umamix is described as a proprietary savoury mix of quality sea salt and vegetable extracts rich in umami.

Umamix to launch at Fi Europe

Salt of the Earth is to launch Umamix, its new sodium reduction ingredient for hamburgers and processed meat, at Fi Europe, Paris, December 1-3.

Umamix is described as a proprietary savoury mix of quality sea salt and vegetable extracts rich in umami, the distinctive flavour-boosting “5th taste”. The new formula is designed to reduce sodium and MSG in processed meat applications. The savoury profile of Umamix is derived from three extracts: tomato, shiitake mushroom and kombu seaweed. In combination with pure Red Sea salt, the company says it can enhance flavour while helping reduce sodium by up to 45%. It also replaces MSG.

Salt is widely used in meat processing as a flavour enhancer as well as a functional ingredient, the company notes. Hamburgers or meatballs typically contain 1.2-2% salt. According to the latest lab tests results, Salt of the Earth claims Umamix can help decrease sodium by 45% in hamburgers and meatballs, and by 33% in frankfurter sausages, without affecting the taste of the final product. It is said to be heat stable, pH stable, kosher, halal and have no artificial ingredients.

“Consumers are concerned more than ever about sodium content in their foods, but refuse to compromise on taste and, of course, they also demand a clean label,” said Revital Ben Shachar, Marketing Manager for Salt of the Earth. “Our sodium reduction ingredient is designed to address these needs and keep the consumer-craved salty, savoury flavour. This highly cost-effective ingredient thus allows processors to meet all consumer demand targets.”