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What are some of the trends on the horizon for the foodservice industry in 2022, from the state of the industry and operations to menu optimization and enhancing the guest experience? Here's Technomic's big picture forecast.
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.
Eager to mine those predictions for nuggets of inspiration that will lead to new ideas and flavor profiles, chefs strive to please an increasingly adventurous, yet demanding, consumer.
MicroSalt® is a proprietary salt made with micron-size salt particles that dissolve in the mouth significantly faster than regular salt, delivering an increased sensation of saltiness with much less salt.
While some product flavorings are developed to satisfy the need for new and exciting options, many formulations are modernized in order to “keep up with the times.” To accomplish this, research chefs are experimenting with an expanding array of spices and seasonings.
Three of the company’s innovative sea salt products won SIAL Innovation Selection 2014 awards. All three products will showcase at SIAL, Paris, October 19-23, 2014, at the Israel Pavilion: HALL 4, Salt of the Earth booth #M020, as well as in the exclusive SIAL Innovation area.
Officials say Smart Salt’s range of salt substitute products further enhance Innophos’ ability to provide reduced sodium solutions for baked goods as well as meat, seafood, poultry, dairy and beverage products.
As the U.S. Food and Drug Administration prepares to issue voluntary sodium guidelines for food manufacturers and restaurants, food market research by The NPD Group finds that U.S. consumers are less concerned about their sodium intake, and their consumption of foods with a low sodium or no salt label is declining and will continue to decline in the future.