The mac ‘n’ cheese is claimed to offer significant cost-savings, too, as Mediterranean Umami is said to allow for a 10% reduction of cheese while maintaining the same delicious flavour.

Salt of the Earth completed multiple trials of macaroni and cheese formulations with and without Mediterranean Umami at its applications lab, with two chefs working jointly to maintain identical taste between the products. The flavour enhancement qualities of Mediterranean Umami increased the cheesy flavour, resulting in less cheese needed in the treated product. This can contribute to a significant cost-savings. The trials successfully validated the ability to maintain the true flavour of the dish, but with 10% less cheddar cheese, and without using MSG or yeast extracts.

“After feedback from customers, who were reporting significantly stronger flavors, we started exploring the capacity of Mediterranean Umami to reduce ingredients and contribute to cost savings,” said David Hart, Business Unit Director for Salt of the Earth. “Surprisingly, we not only succeeded in maintaining full flavour with Mediterranean Umami, we actually crafted a mac ‘n’ cheese that was even more craveable. This adds a new twist to that famous American dish.”

Mediterranean Umami is a clean-label plant-based solution for flavour enhancement and sodium reduction. It is a versatile ingredient with multiple uses – it can be used to boost savoury flavours, enhance overall flavour profiles, and reduce sodium. Mediterranean Umami can also be used to reduce the amounts of certain expensive ingredients, such as flavourings and spice blends, mushrooms, or parmesan and other cheeses.