Bakers Journal

Mediterranean Umami promises to reduce sodium levels

August 18, 2020
By Bakers Journal

Logo courtesy of Salt of The Earth

Using Mediterranean Umami, a sodium-reduction ingredient, can help food manufacturers improve their Nutri-Score label. This clean-label ingredient product line, developed by Salt of the Earth, Ltd., consists of Mediterranean Umami powder and Mediterranean Umami liquid.

Nutri-Score is a Front-Of-Package (FOP) labeling system, also known as the 5-Colour Nutrition label or 5-CNL. It is based on scientific research by the French High Council for Public Health, and created by the national public health agency, Santé Publique, France.

The new nutrition labeling system converts the nutritional value of products into a simple code consisting of five letters from A to E, with associated colours. Dark green and the letter A are attached to products with the best-rated nutritional quality, while dark orange and the letter E are attached to products with the lowest-rated nutritional quality. The Nutri-Score takes into account both “negative” characteristics of the food (calories, sugar, saturated fat, and sodium) and “positive” characteristics of the food (fruit and vegetable content, fibre, and protein levels), condensing these into an easy-to-understand score.

“The Nutri-Score label is helping consumers make nutritious choices when filling their shopping baskets, and encouraging food producers to improve the nutritional value of their products,” explains David Hart, business unit director for Salt of the Earth in a press release.


The Nutri-Score has been officially recommended by health authorities in France, Germany, Belgium, Netherlands, Luxembourg, and Spain, as well as by the European Commission and WHO. In addition, multinational companies such as Nestlé S.A. and Danone S.A. are adopting use of the Nutri-Score in markets in Europe.

Mediterranean Umami is derived from natural plant extracts rich in umami flavour compounds. It can help improve the Nutri-Score by reducing sodium in the product. The sodium scores can be improved by 3-5 points, depending on the type of product and specific formulation. In many cases, this can be enough to improve the overall letter score.

Mediterranean Umami can reduce sodium up to 45 per cent in a wide variety of products. It works especially well in sauces, ready-meals, and savoury snacks.

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