Food Ingredient First
logo
  • Website will open in 
    9
     seconds
  • twofi logo

Meat Substitutes Trending, Salt of the Earth Lowers Sodium

55565a93-f178-47a0-8c65-b550cb2e40b8articleimage.jpg

19 Jun 2017 --- Salt of the Earth Ltd. have completed a series of trials of plant-based, vegan and vegetarian meat alternatives. The trials successfully demonstrated the ability to create tasty meat analogs with less sodium. For developers seeking to meet the growing demand for meat alternatives, Salt of the Earth’s Mediterranean Umami clean-label sodium-reduction ingredient can be a key ingredient in creating meatless products.

Increasing consumer concern over sustainability and the global food chain, alongside the rise of veganism, plant power and clean eating trends, has facilitated diverse new product innovation in the global meat substitutes market, according to Innova Market Insights. For the U.K. market specifically, meat analog launches tracked by Innova registered a 4.9% CAGR (2011-2016), while the U.S. market recorded even higher growth at 8.7% CAGR in the same period. As part of this trend, even major meat companies have recently invested in start-ups and companies making plant-based and vegan meat substitutes.

Formulating meat-alternatives is complex. It takes multiple technologies to replicate authentic flavors and textures. To counter common off flavors from plant protein, it is common to add a significant amount of salt—1.2-2.5%—plus spices and flavors. Meat’s distinctive flavor and texture characteristics are not easy to imitate using plant-based sources. “The secret of our success is not just the novelty and functionality of Mediterranean Umami, but also its unique ability to enhance flavor and salty taste, allowing replacement of common flavor enhancers and reduction of sodium without affecting the finished product texture,” explains Ehud Zach, Food Technologies and Application Manager.

“Most of the sodium reduction solutions in the market are not all-natural or do not provide a complete solution in one ingredient. Our ingredient do not add any off taste to the finish product, and at the same time, enhance the original product meat flavor and reduce sodium significantly. It works in a wide range of temperature and pH without affecting the texture or the shelf life of the finish product,” Zach tells FoodIngredientsFirst

Formulating with Mediterranean Umami enables food manufacturers to meet the specific demand for plant-based meat analogs. The ingredient is clean-label, all-natural and rich in umami flavor compounds. It helps enhance individual flavor notes and contributes to an overall savory flavor profile with a significant reduction of salt.

Salt of the Earth’s R&D department, in close collaboration with customers, has yielded great success, with a 25-35% sodium reduction across a variety of vegan and vegetarian products. Vegan hamburgers, vegetarian “chicken” nuggets, seitan-based products and frankfurter-style sausages all exhibited positive results in taste and texture.

Salt of the Earth will be exhibiting at the 2017 Institute of Food Technologists Food Expo (IFT17), booth #5019. Chef Osher Eidelman will prepare fresh dishes highlighting Mediterranean Umami.

by Elizabeth Green 

Related Articles

Food Ingredients News

Wageningen’s “dictionary for computers” voted the best

16 Aug 2017 --- German researchers have found the Dutch University’s ontology of measurements to be the best worldwide performer. From apps with personalized recipes to systems that predict the shelf-life of fresh fruit and vegetables, programs only work if computers know how to handle the underlying data.

Food Ingredients News

UK: Search for sugar alternatives – how can ingredient companies help?

16 Aug 2017 --- Two UK food organizations are calling on the ingredients industry to help them create a database of sugar substitutes and healthier alternative ingredients as part of a public health drive in Britain to drive down obesity.
The Food and Drink Federation (FDF) and the British Retail Consortium (BRC) are asking ingredients manufacturers, product specialists, researchers and innovators to get involved. 

Business News

FrieslandCampina simplifies organization, strengthens strategy in dairy ingredients

16 Aug 2017 --- Royal FrieslandCampina N.V. intends to simplify the organization into four global business groups: Consumer Dairy, Specialised Nutrition, Ingredients and Basic Dairy. A less complex structure will enable FrieslandCampina to more respond to the market developments more efficiently and to allow innovation with strategic priorities. The objective of the new structure is to further improve the company both operationally and commercially, generating more value for the member dairy farmers. The new organization will be operational as of 1 January 2018.

Business News

Mars makes a move for Asian food brand Tasty Bite

16 Aug 2017 --- Mars Food has announced the definitive agreement to acquire the owner of Tasty Bite – a brand of ready-to-heat Indian and Asian food products, Preferred Brands International. The Connecticut-based manufacturer and marketer sells under the Tasty Bite brand, offering a wide range of vegetarian and Asian inspired dishes. 

Food Ingredients News

Pecan Deluxe launches new range of eye-popping candy

16 Aug 2017 --- Pecan Deluxe Candy Ltd has launched its newest popping candy inclusion which is set to delight consumers with its purple hue and bubble gum taste. The range is made from completely natural colors and flavorings and offers a multitude of opportunities to food manufacturers and the catering industry.

More Articles