Kikkoman Natural Flavor Enhancer lets manufacturers reduce sodium by 30%to 50% and keep a clean label
Researchers at the University of Wisconsin-Madison and the R&D labs of Kikkoman USA have investigated the multiple benefits of a natural flavor enhancer, a modified form of soy sauce.
Among other properties, they researched NFE’s ability to function as a salt reducer and natural flavor enhancer; as a preservative and anti-spoilage agent; and as a booster of organoleptic attributes of processed animal protein products, such as deli meats and frankfurters. Studies have focused on NFE alone, as well as NFE combined with brewed soy sauce, sodium chloride (as table salt) and potassium chloride, a common sodium replacement.
In the studies, NFE demonstrated more “meaty,” satisfying umami notes and less of the characteristic soy sauce flavor than standard, brewed soy sauces. Because it also has a lighter color, it has reduced flavor and color impact on formulations. NFE uses a higher percentage of wheat, as well as a 10-fold increase in yeast. The temperatures held across processing differ from the methods used for typical soy sauce, and it requires a shorter fermentation period. This will lead to a lower finished salt content than in traditional soy sauce.