Survey says clean-label umami taste preferred by chefs

IN THE United States, new findings from an ongoing collaboration between Salt of the Earth, Ltd., and MBA graduate students at the Northwestern Kellogg School of Management in Chicago, show that sodium reduction and taste are key parameters for chefs in their decision to cook healthy food. The study also suggests that the use of monosodium glutamate (MSG) is also a concern among surveyed chefs, and that many restaurants are avoiding the use of this umami ingredient.

Salt of the Earth, a company with over 90 years of experience in producing sea salt solutions for the food industry, presented its new flavoring called Umamix, a proprietary savory mix of quality sea salt and vegetable for this study. The ingredient allows chefs and cooks to reduce the amount of sodium in food while also enhancing the umami flavor of dishes. The product is also all-natural, GMO-free, and kosher-certified.

“This research provides useful insight on professional and avocational chefs and the main factors influencing the ingredients they choose, especially concerning natural flavor enhancers,” said Dror Levy, Food Service Export Manager for Salt of the Earth. “The chefs used Umamix in their recipes and indicated that it had a dual usage, both as a natural flavor booster and as a sodium reduction ingredient.”

In the survey some chefs stated it is “very necessary” to obtain a certain flavor profile, while others typically try to cook with as little sodium as possible when considering flavor enhancement ingredients. “Sodium reduction is an important characteristic for chefs and ‘foodies,’ but they will not compromise on good taste,” explains Mr Levy. “Umamix successfully reduces sodium in multiple applications by up to 75%. In fact, during a blind taste panel, one of the chefs was unable to distinguish between the original dish and the dish using Umamix.” The research reveals how these chefs purchase and use new ingredients; what factors influence the ingredients they use; and what drives them to include Umamix in their culinary repertoire.

For the professional market, the study suggests Umamix readily fulfills applications from the primary standpoint of strict flavor enhancement, but also for healthy cooking and the use of all-natural ingredients.

About 61 percent of respondents were familiar with the term “umami,” with most associating it with words such as “savory,” “flavor,” and “taste”. Others gave examples of foods that impart umami, such as truffles, mushrooms, and cheese, while some associated umami with MSG.

Professional chefs are generally familiar with umami as a flavor profile. Several mentioned that, in culinary school, umami is taught to be a specific goal, in that the chef produces the umami sensation through the preparation of the dish.