Salt of the Earth, Ltd., has announced a successful trial of significantly reducing sodium in mayonnaise using its Mediterranean Umami, an all-natural sodium reduction and savory flavor enhancement ingredient. The results of an expert sensory evaluation panel revealed a flavor profile in the Mediterranean Umami mayonnaise (with a 31 percent reduction in salt) to be similar to standard mayonnaise.

This ingredient is a finalist of the “Food Matters Live” awards in the “Best Natural Ingredient for Health and Well-being” category. It will be featured in the Awards Showcase within the Food Matters Live exhibition in London, November 21-23, 2017.

Mayonnaise is one of the most popular condiments in the world. In addition to its use as a sandwich spread and as a dipping sauce for French fries, it also is a base for dips and dressings for salads, such as coleslaw, tuna, potato and other salads. Often hidden in the tangy, creamy, savory flavor of mayonnaise is a significant amount of salt.

Salt content in mayonnaise varies from 1.5-2.5 percent (75-130 mg. sodium per serving), with the low-fat versions tending toward higher salt content. The non-profit group Consensus Action on Salt and Health (CASH) has claimed that mayonnaise can be high in salt, and suggests that it be partially replaced by other ingredients in recipes for salads and dips.

“Using Mediterranean Umami in mayonnaise formulations allows them to maintain their tasty craveability that consumers seek, while significantly reducing the sodium content,” explains David Hart, Business Unit Director for Salt of the Earth. “In this specific trial, the sensory profile of the mayonnaise with Mediterranean Umami turned out to be nearly identical with – and in some parameters, even better – than the control. These results are in line with our experience using Mediterranean Umami to significantly reduce sodium and enhance savory flavors across a variety of food products.” 

Mediterranean Umami is a clean-label, proprietary mixture of sea salt and natural plant extracts rich in umami flavor compounds. It has been developed to address a growing concern for too much-added salt in the average diet. The World Health Organization recommends a maximum salt intake of 5g/day. In much of the Western world, daily intake is significantly higher than this amount, with the majority of added salt coming from processed foods