Israeli firm aims to reduce sodium in meats

By Chloe Ryan

- Last updated on GMT

Umamix is a new product from Salt of the Earth that helps reduce sodium and monosodium glutamate
Umamix is a new product from Salt of the Earth that helps reduce sodium and monosodium glutamate

Related tags: Glutamic acid, Monosodium glutamate

Israel-based Salt of the Earth has launched a new sodium reduction ingredient for hamburgers and processed meat. 

The product, Umamix, will be showcased for the first time at the Fi Europe show in Paris, between 1 and 3 December.

Umamix is a savoury mix of sea salt and vegetable extracts rich in umami. The new formula is designed to reduce sodium and monosodium glutamate (MSG) in processed meat, according to the company. The savoury profile of Umamix is derived from three extracts: tomato, shiitake mushroom and kombu seaweed.

Salt is widely used in meat processing as a flavour enhancer as well as a functional ingredient. Hamburgers or meatballs typically contain 1.2-2% salt. Salt of the Earth said Umamix could reduce sodium by 45% in hamburgers and meatballs, and by 33% in frankfurter sausages, without affecting the taste of the final product.

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​.”

Related topics: Meat

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