Low-salt formulation developed for lentil savoury snacks: ‘Our ingredient lowers sodium levels by a third’
Salt of the Earth has succeeded in creating lentil bites ‘much tastier’ and at the same time, reducing sodium content, Tali Feingold, Business Unit Director at Salt of the Earth told FoodNavigator.
“The secret is that Mediterranean Umami Bold is capable of working in synergy with other ingredients in the application.
“Also, we stay attuned to consumers who want to eat more plant-based food, but in most cases, it is not tasty and fully of synthetic additives. Our sodium reduction ingredient is all-natural and even boosts flavours.”
The ingredient supplier’s Mediterranean Umami liquid flavouring has been on the market for five years. The company describes it as a ‘clean-label ingredient for salt reduction’ and a ‘flavour enhancer’.
“It is a plant-based liquid flavour enhancer derived from aqueous extracts, tomato concentrate, and salt,” Feingold explained. “The process is all natural with no added additives or aiding agents.
“It is the tool for food developers who want to formulate better-for-you products or technologists that are seeking to create a tasty, clean snack. Our ingredient can deliver both.”
Salt of the Earth recommends food brands label the ingredient as ‘natural flavours/flavourings, (EU, Directive 1334/2008 EC and 21 CFR 101.22) water, natural sea salt’.
The developed application concerns lentil bites that can be chilled, frozen or dried, and aims to increase uptake of plant-based – and specifically lentil-based – savoury snack products.
“Lentils have lots of protein and a high overall nutritional value, plus they blend well with other vegetables. We noticed that plant-based products are getting increasing attention on the market, yet most of the snacks are from broccoli, cauliflower, or sweet potatoes, which lacks the same level of nutritional value,” said Rakefet Rosenblatt, food technologist for Salt of the Earth.
“Our new application concept can attract a wider audience, including kids, thanks to its great taste and reduced sodium.”
For Rosenblatt, the formulation will allow food companies to ‘easily overcome lentils’ natural blandness’ and ‘provide a savoury treat’.
“You can add Mediterranean Umami Bold to the wet mixture as part of the other ingredients. It completely dissolves, naturally boosts flavours, all the while lowering sodium levels by a third.”