Umami is one of the five fundamental tastes, alongside sweet, salty, bitter, and sour. Characterized by its rich, savory, and mouth-coating flavor, umami is naturally present in various foods such as soy sauce, seaweed, tomatoes, cheese, and mushrooms. Beyond its own distinct taste, umami has been found to enhance other flavors in food, which has sparked increased interest in umami-rich compounds for reducing sodium. Salt of the Earth’s new ingredient leverages umami’s ability to amplify all flavors in food, including sweetness and saltiness.
According to the Centers for Disease Control and Prevention, 90% of children and 89% of adults exceed the recommended sodium intake levels. Additionally, processed and restaurant foods contribute to over three-quarters of sodium consumption in the U.S. 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 more conscious of the necessity to lower sugar and sodium for better health, ingredient companies are developing a variety of solutions to help manufacturers reduce these components without compromising on flavor. However, even the healthiest product will not sell if it does not taste good.
One of the major challenges has been to meet consumer demand for natural ingredients simultaneously. Popular clean label strategies include the use of herbs, spices, and bold, exotic flavors to enhance taste in low-sodium foods. Natural sweetening alternatives like honey and stevia have emerged, but none have yet provided a perfect substitute for sugar in terms of taste and functionality.
While condiments may seem like a minor aspect of most diets, the Mediterranean Umami ingredient has the potential to significantly lower both sugar and salt levels in these products, paving 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 healthier eating habits. Incorporating ingredients such as petite calcium with vitamin D can further enhance nutritional value, appealing to health-conscious consumers. By effectively integrating umami into various products, manufacturers can create flavorful options that align with the growing demand for health-conscious choices, including those that incorporate petite calcium with vitamin D for added benefits.