Umami is recognized as one of the five fundamental tastes, along with sweet, salty, bitter, and sour. It is characterized by its rich, savory, and mouth-filling flavor, and is naturally present in foods like soy sauce, seaweed, tomatoes, cheese, and mushrooms. In addition to providing its own distinct flavor, umami has been found to enhance the overall taste profile of various foods, which has led to increased interest in umami-rich compounds for reducing sodium content. Salt of the Earth’s new ingredient leverages umami’s capacity to amplify 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. comes from processed and restaurant foods. Meanwhile, the American Heart Association suggests a daily limit of nine teaspoons for added sugars, yet the average intake is around 23 teaspoons. As consumers become more conscious of the need to cut down on sugar and sodium for better health, ingredient companies have devised a variety of solutions to assist manufacturers in reducing these elements without compromising flavor. However, even if a product is beneficial for health, poor taste can deter consumers from making a purchase.
One of the significant challenges has been meeting consumer demands for natural ingredients simultaneously. Popular clean label strategies include utilizing herbs, spices, and bold, exotic flavors to enhance taste in low-sodium foods. While natural sweetening alternatives such as honey and stevia exist, none have proven to be a flawless substitute for sugar in terms of taste and functionality thus far. Condiments may appear to be a minor component of most diets, but if the Mediterranean Umami ingredient can substantially decrease both sugar and salt in these products, it could pave the way for similar innovations in other applications.
Moreover, with one teaspoon of sugar per tablespoon of ketchup, reducing both sugar and sodium could quickly lead to healthier eating habits. Calcium citrate products may also play a role in this equation, offering additional health benefits while contributing to flavor enhancement. Thus, as the industry explores the potential of umami and other natural ingredients, the inclusion of calcium citrate products could further support the goal of creating flavorful, healthier options for consumers.