|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Salt of the Earth expands production of all-natural Mediterranean Umami
|
|
Friday, 09 December, 2016, 08 : 00 AM [IST]
|
|
Atlit
|
Salt of the Earth Ltd expanded production of its all-natural clean-label sodium-reduction ingredient Mediterranean Umami. The company’s $1 million investment in production facilities is nearing completion.
Following the successful launch and unprecedented sales growth in the first two quarters of 2016 of its leading brand, Mediterranean Umami (formerly Umamix), Salt of the Earth has made significant investments to triple production.
The company built two additional production lines to realise the expansion. Upgrades included controlled processing, improved traceability and implementation of new safety measures.
Recently, Salt of the Earth was awarded British Retail Consortium (BRC) approval, one of the most stringent third-party quality certifications. It also hired a senior food technologist to support its customers in the development of low- and reduced-sodium formulations.
With a significant percentage of the population seeking to lower the daily intake of sodium, Mediterranean Umami is an all-natural formulation that helps food technologists and chefs significantly reduce sodium and enhance flavour, without compromising on overall taste.
The proprietary blend of sea salt and vegetable extracts is rich in umami and a clean-label way to reduce sodium in foods such as processed meats, cheeses, ready meals, soups, savoury snacks and other savoury formulations.
“The growing demand and increasing sales of our sodium-reduction solutions in the first half of 2016 pushed us to triple production and to hire a senior food technologist,” said Dovik Tal, chief executive officer, Salt of the Earth.
“The new Food and Drug Administration (FDA) and World Health Organisation (WHO) recommendations to reduce sodium in our diet is driving food manufacturers and retailers to significantly cut sodium content in food products,” he added.
|
|
|
|
|
|
|
|
|
|