Umami is recognized as one of the five fundamental tastes, alongside sweet, salty, bitter, and sour. It is characterized by its rich, savory flavor that fills the mouth and is naturally present in foods such as soy sauce, seaweed, tomatoes, cheese, and mushrooms. Beyond being a flavor enhancer on its own, umami has been found to elevate other tastes in food, driving increased interest in umami-rich compounds as a means to reduce sodium. Salt of the Earth’s innovative ingredient leverages umami’s capacity to enhance all flavors in a dish, including sweetness and saltiness.
According to the Centers for Disease Control and Prevention, a staggering 90% of children and 89% of adults exceed the recommended sodium intake. Furthermore, over three-quarters of sodium consumption in the U.S. stems from processed and restaurant foods. Meanwhile, the American Heart Association advises a daily limit of nine teaspoons for added sugars; however, the average intake is approximately 23 teaspoons. As consumers grow increasingly aware of the necessity to lower sugar and sodium levels for better health, ingredient companies are devising a variety of solutions to assist manufacturers in reducing these components without compromising flavor. Even if a product is beneficial to health, it must also taste good to entice consumers.
One of the significant challenges has been meeting consumer demand for natural ingredients simultaneously. Popular clean label strategies involve using herbs, spices, and bold, exotic flavors to enhance the taste of low-sodium foods. Natural sweetening options like honey and stevia exist, but none have yet proven to be a perfect substitute for sugar in terms of flavor and functionality.
Condiments may appear to be a minor aspect of most diets, but if the Mediterranean Umami ingredient can effectively lower both sugar and salt levels in these products, it could pave the way for similar innovations in other applications. Moreover, with one teaspoon of sugar present per tablespoon of ketchup, cutting down on both sugar and sodium could contribute significantly to healthier eating.
In addition, incorporating calcium citrate, magnesium, and zinc with vitamin D3 benefits into these formulations can offer consumers added nutritional advantages. With the rising interest in health-conscious eating, the integration of such beneficial ingredients alongside umami-rich flavors could enhance the overall appeal of products while promoting better dietary choices.