The increase in sales for the Israel-based ingredients company was largely driven by the company’s leading product – Mediterranean Umami. This liquid sodium reduces salt content but ensures meat and other salty products retain their saline flavour.
Salt of the Earth said its sales were helped by the Food and Drug Administration’s (FDA) new voluntary draft guidance on sodium reproduction, which recommends a salt reduction of 30%. Separately, calls for the World Health Organization (WHO) have suggested cutting sodium by at least two grams per day.
“In the past three years, Salt of the Earth has invested heavily in the development and marketing of advance sodium-reduction solutions,” said Dovik Tal, CEO, Salt of the Earth.
“The process included learning the global market trends and legislations from the inside out. Mediterranean Umami, the leading brand in this category, already has gained popularity in several food applications, as well as in the foodservice industry. It is a key ingredient in the Salt of the Earth company strategy.”
Mediterranean Umami is used in processed meats, such as burgers and sausages, but the company is keen to stress its importance in meat-substitute foods, like vegetarian bacon and frankfurters.
“Mediterranean Umami is ideal for clean-label and vegan formulations, such as meat analogues, because it contains only sea salt and umami-rich vegetable sources such as tomato concentrate, and mushroom and seaweed extracts,” said Ben Shachar, global marketing manager for Salt of the Earth.
On the issue of adequately replacing flavour, Dovik Tal added: “It is important to reduce sodium to comply with global health objectives, but at the end of the day, food manufacturers do not want to compromise on good taste. With Mediterranean Umami, they do not have to.”
The ingredient can help reduce sodium in food products by as much as 45%, according to Salt of the Earth. Simultaneously it also helps to eliminate the use of MSGs (monosodium glutamate) in food preparation.