No compromise on flavor

MANY canned and packaged foods are often rich in flavor but also high in sodium levels. According to the U.S. Food & Drug Administration, about 75% of dietary sodium comes from consumption of packaged food as well as restaurant food. Canned soups, chips, cured meat, and dressings, to name a few, come with different sodium amounts which should be clearly indicated in food labels. But how much sodium is in a product that is labeled low-sodium, sodium-free, salt-free or unsalted? Does the average consumer care to find out?

“Many consumers seek solutions that will allow them to dramatically reduce sodium in their diet on a daily basis, while keeping the great taste of their food,” said Giorit Carmi, marketing manager of Salt of the Earth.

Umami-Essence Sea Salt successfully reduces sodium in canned tuna without affecting flavor, says maker Salt of the Earth

Early this year the company introduced Umami-Essence Sea Salt, a propriety liquid formula derived from tomato extract and pure salt from the Red Sea. The tomato extract provides umami taste while allowing for 30% less sodium than table salt to impart a savory taste without monosodium glutamate (MSG).  

Recently, the company completed the sodium reduction trial of this product in canned tuna, a popular product among consumers who want to cut down on meat. But 100 grams of canned tuna may contain from 350-400mg of sodium on average.  By adding instead Umami Essence into the brine lowers total sodium to approximately 250mg.

“Results showed that our Umami Essence ingredient can successfully reduce sodium in canned tuna, maintaining—and, in some cases, improving—the original taste. It can help food manufacturers provide a tasty, healthy solution while enabling a clean label for their products,” said Aliza Raviski, R&D manager for the company. 

The trial, done following an inquiry from a tuna producer, examined flavor with and without the Umami Essence ingredient, evaluating how much sodium reduction is possible without influencing taste and mouthfeel. Trial methodology included 50 participants furnished with 100g tuna. The salt reduction tested in the trial represented levels of 25%, 35% and 50% sodium reductions. The Umami-Essence was added to the brine in proportion of 1:1 per the reduced sodium. Test results showed that canned tuna with a sodium reduction of 35% (from an aggregate 350mg to 250mg sodium) matched the taste of the original recipe.

“This trial clearly shows that this new sodium reduction ingredient can decrease sodium levels significantly in canned fish products, without impacting taste,” explains Ehud Zach, food technology expert for Salt of the Earth. “We intend to conduct further trials on similar high-sodium food applications in the following months.”