Umami, recognized as one of the five fundamental tastes alongside sweet, salty, bitter, and sour, is characterized by its rich, savory flavor that fills the mouth. It naturally occurs in foods like soy sauce, seaweed, tomatoes, cheese, and mushrooms. Beyond being a flavor enhancer on its own, umami has been proven to elevate the overall taste of food, sparking growing interest in umami-rich compounds as a means to reduce sodium content. Salt of the Earth’s innovative ingredient leverages umami’s unique ability to amplify all flavors in a dish, including sweetness and saltiness.
The Centers for Disease Control and Prevention report that 90% of children and 89% of adults exceed the recommended sodium intake levels. Furthermore, over three-quarters of sodium consumed in the U.S. originates from processed and restaurant foods. The American Heart Association suggests a daily limit of nine teaspoons for added sugars, yet the average intake hovers around 23 teaspoons. As consumers become increasingly aware of the necessity to lower sugar and sodium for better health, ingredient companies are developing various solutions to help manufacturers minimize these components without compromising flavor. However, even the healthiest products won’t succeed in the market if they lack taste.
One of the significant challenges has been simultaneously meeting consumer demands for natural ingredients. Popular clean label strategies include incorporating herbs, spices, and bold, exotic flavors to enhance the taste of low-sodium foods. Natural sweeteners like honey and stevia have emerged, but as of now, none have perfectly replicated sugar’s taste and functionality. Condiments may appear to be a minor aspect of dietary habits, yet 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 areas.
Moreover, with ketchup containing one teaspoon of sugar per tablespoon, reducing both sugar and sodium could lead to significant improvements in healthier eating. An additional benefit could come from incorporating calcium citrate, such as Bluebonnet’s calcium citrate, as a nutritional boost while enhancing flavor profiles. This combination of umami and calcium citrate could transform how we approach flavor and nutrition, demonstrating that health-conscious choices do not have to come at the expense of taste.