Additive cuts sodium

By John Wood

- Last updated on GMT

Sodium levels were reduced by 35% without impacting the taste
Sodium levels were reduced by 35% without impacting the taste

Related tags: Sodium, Flavor

Trials of a sodium reduction ingredient called Umami Essence in canned tuna have proved successful, according to Israeli company Salt of the Earth, which is behind the product

“Following an inquiry from a leading tuna producer, researchers at Salt of the Earth conducted a taste trial,”​ says Aliza Raviski, research and development manager for the company.

“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.”

Trial

The average sodium level in canned tuna is about 350–400mg/100g. Incorporating Umami Essence into the brine reduced sodium to about 250mg. The tuna trial examined flavour with and without the Umami Essence ingredient, evaluating how much sodium reduction is possible without influencing taste and mouthfeel

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.

‘Significantly’ reduce sodium

“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, the firm’s food technology expert.

“We intend to conduct further trials on similar high-sodium food applications in the following months,”​ he adds.

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