Mediterranean Umami Wins Food Expo Innovation Award

Salt of the Earth announced its flagship sodium reduction ingredient, Mediterranean Umami, won an IFT17 Food Expo Innovation Award

Salt of the Earth has been producing sustainable sea salt solutions for the global food industry since 1922. Salt of the Earth’s customers span more than 30 countries on five continents.

The company controls and tracks sustainable salt resources and works to promote balanced salt consumption through innovative sodium reduction solutions.

Mediterranean Umami received the award for outstanding innovation — the ingredient solves the challenge of reducing sodium significantly in processed foods while being 100% natural and clean label.

Dovik Tal, CEO at Salt of the Earth, said: “We are honoured to receive this prestigious innovation award for our sodium reduction ingredient.

IFT is the premier organisation for the food industry, and this recognition highlights the awareness of the need for significant sodium reduction and the importance of effective natural and clean-label solutions for the industry.”

Mediterranean Umami is an ‘on-trend’ sodium reduction solution, possessing a great umami flavour. It allows product developers to formulate across a range of lower sodium applications, from meats, soups and sauces to bakery and ready meals.

Its unique blend of simple, consumer friendly ingredients include natural vegetable extracts and sea salt.

The IFT17 Food Expo Innovation Awards program inaugurated in 2007 honours “outstanding innovation in products, ingredients, applications, instruments, equipment, technology, and services.”

A panel of eight jurors from industry, academia and government with expertise in ingredients, product development, processing and packaging technology, and food safety reviewed all entries before voting for Salt of the Earth’s Mediterranean Umami.

Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. The non profit scientific society has more than 17000 members from more than 95 countries bringing together food scientists, technologists and related professionals from academia, government, and industry.

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