Making meat alternatives with less salt has long been viewed as a complex process, requiring multiple technologies to replicate authentic flavours and textures.
To counter common off flavours from plant protein, it is common to add a significant amount of salt – between 1.2% to 2.5% – plus spices and flavours, said Ehud Zach, food technologies and application manager at the Israeli firm.
Mediterranean Umami product
However, he claimed Salt of the Earth through its Mediterranean Umami product had managed to yield a 25–35% sodium reduction across a variety of vegan and vegetarian products.
“The secret is not just the functionality of Mediterranean Umami, but also its ability to enhance flavour and salty taste, allowing replacement of flavour enhancers and sodium reduction without affecting the product texture,” he explained.
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