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Salt of the Earth to showcase new mac & cheese application at IFT Expo
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Thursday, 23 May, 2019, 08 : 00 AM [IST]
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New Orleans
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Salt of the Earth made that classic American favourite, macaroni and cheese, even more craveable with Mediterranean Umami, a clean-label, all-natural flavour enhancement, and salt reduction ingredient. It will showcase the application in conjunction with its US distributor, A&B Ingredients, at the IFT Expo, slated to take place in New Orleans between June 3 and 5, 2019.
The mac ‘n’ cheese offers significant cost-savings, too, as Mediterranean Umami allows for a 10 per cent 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 per cent less cheddar cheese, and without using MSG (mono-sodim glutamate) 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, 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,” he added.
Mediterranean Umami, the winner of the IFT17 Innovation Award, is a clean-label plant-based solution for boosting savoury flavours, overall flavour enhancement and sodium reduction.
It can also be used to reduce the amounts of certain expensive ingredients, such as flavourings and spice blends, mushrooms, or parmesan and other cheeses.
At this year’s IFT Expo, two talented chefs — Osher Eidelman and Jeff Rotundi — will prepare foods highlighting Mediterranean Umami and other ingredients in the portfolio. In addition to the macaroni and cheese, a vegan meatball and beef bone broth will be served.
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