A new study published in the Journal of Food Science suggests monosodium glutamate (MSG) can be used to significantly reduce sodium while also promoting the enjoyment of better-for-you foods like grains and vegetables. 

Using Mediterranean Umami, a sodium-reduction ingredient, can help food manufacturers improve their Nutri-Score label. This clean-label ingredient product line, developed by Salt of the Earth, Ltd., consists of Mediterranean Umami powder and Mediterranean Umami liquid.

With snacking up during the COVID-19 pandemic, reducing the amount of salt in snacks is an on-trend task for snack companies. Salt of the Earth, Ltd., has developed a new, clean-label sodium-reduction ingredient for snack applications.

With more than three out of four consumers worldwide claiming to read ingredient labels, it has become critical that food and beverage manufacturers offer clean-label products consumers can trust.

Umamis Crunchy Snacks are manufactured using traditional extrusion technology applied with novel adaptations that yields a generous 40g-equivalent hit of fresh mushrooms per serving.

Monosodium glutamate (MSG) is a pantry staple across the globe, yet the subject of skepticism in the US where stigmas prevail despite extensive research proving its safety.

International cuisines continue expanding and trending.

While past discussions about craveability generally revolved around the fundamental influences of great taste, umami has rapidly established itself as an impactful way to create delicious, savory innovations.

Ranch dressing is one of the most popular salad dressings and dipping sauces in the US, yet previous efforts to get rid of MSG in this classic salad dressing and dip have been unsuccessful until now.

A carrot and apple soup demonstrated how SANTE can reduce salt and cream; while a roasted red pepper sauce with SANTE and CTC contained lower tomato paste and heavy cream. The third concept was a Tom Yum soup with reduced sweetened condensed milk, coconut milk and soy sauce.