Israel-based Salt of the Earth has introduced a new low-sodium sea salt ingredient to address food manufacturers’ challenges to reduce sodium in bakery products, such as bread, breakfast cereals and snacks.
The new low-sodium ingredient was developed recently at Salt of the Earth’s R&D center and was tested successfully in various bread and breakfast cereals.
The newly branded Umami salt is available in formats to allow a range of 28% to 66% sodium reduction in formulation.
“The main challenge in sodium reduction is the aftertaste of salt substitutes,” explains Aliza Ravizki, R&D manager of Salt of the Earth.
“We conducted numerous trials of different mineral sources to solve this problem and finally came up with a tasty, propriety blend of sea salt sourced from the clear waters of the Red Sea, and potassium chloride derived from the Dead Sea.
“Sea salt contains most of the trace minerals needed for the body. Salt of the Earth’s low-sodium sea salt ingredient enables food manufacturers to reduce the sodium in a formulation, without any negative effect on taste.”