Salt of the Earth News
8 articles
growth-positive
New Mediterranean Umami Powder Cuts Salt in Snacks
Salt of the Earth, Ltd. has developed a new sodium-reduction ingredient called Mediterranean Umami Powder for snack applications. The ingredient is a 1:1 drop-in replacement for salt, resulting in a 40% reduction in sodium. It is designed to maintain the desired savory taste in snacks while being a natural and clean-label ingredient. The company is excited to bring the Mediterranean Umami Powder to market and has already secured a multinational brand as a customer. The growing demand for a powdered sodium reduction solution prompted the development of this new product. Salt of the Earth has been producing sustainable sea salt solutions for the global food industry since 1922.
Customers
growth-negative
Fortissimo buys Arison's Salt of the Earth
Salt of the Earth, Israels largest salt producer, was sold to the Fortissimo fund for NIS 160 million, significantly lower than the expected price of NIS 250-300 million. The company has stable and profitable activity, but its profit margins are low and its ability to grow is limited. There is also uncertainty about the companys land, especially in Eilat. Salt of the Earth is a marginal holding for the Arison group, which is in the process of liquidating its investments in Israel. The sale is expected to close this week. Salt of the Earth is classified as a monopoly and supplies 80% of salt consumption in Israel. The company was previously owned by the Dankner family and became a leveraged holding company in a deal to acquire a controlling interest in Bank Hapoalim. The sale was approved by the Antitrust Authority.
Acquisition
growth-positive
Mediterranean Umami Wins IFT17 Food Expo Innovation Award
Salt of the Earth Ltd.s flagship sodium-reduction ingredient, Mediterranean Umami, has won an IFT17 Food Expo Innovation Award. The ingredient allows for significant sodium reduction in processed foods while being 100% natural and clean-label. It received recognition from the Institute of Food Technologists (IFT), highlighting the importance of effective natural and clean-label solutions for the industry. Salt of the Earth has been producing sustainable sea salt solutions since 1922 and serves customers in over 30 countries.
Partners
growth-positive
Salt of the Earth lowers sodium in trending meat alternative products
Salt of the Earths R&D department has developed a Mediterranean vegetable umami extract that can reduce sodium in vegan and vegetarian products by 25-35%. The company will showcase dishes made with this ingredient at the IFT show. The use of the Mediterranean Umami ingredient allows food manufacturers to meet the demands for clean label, plant-based products with reduced salt content. The meat alternative category has experienced significant growth, with products like meatless nuggets and meatballs seeing triple-digit growth. The US market has recorded a 8.7% CAGR in meat substitute product launches. Major companies like Unilever, Givaudan, and Ingredion are also investing in plant-based meat research. The first products from this research are expected to be available in 2019.
CustomersExpand
growth-positive
Salt of the Earth Helps Meat Companies Reduce Sodium
Salt of the Earth Ltd. has collaborated with leading meat companies to reduce sodium in processed meat products. Their clean-label ingredient, Mediterranean Umami, can lower sodium by 25%-33% or more. The company aims to help the food industry create healthier products in compliance with sodium-reduction regulations. The use of Mediterranean Umami eliminates the need for artificial ingredients like MSG and yeast extracts. The product has been well-received by consumers in taste tests. Salt of the Earth Ltd. will be exhibiting at the 2017 Institute of Food Technologists Food Expo to showcase Mediterranean Umami.
Customers
growth-positive
A new way to cut sodium without sacrificing flavor
Salt of the Earth, Israels oldest and largest salt company, has introduced its Umamix product line, which enhances the umami flavor of foods while reducing sodium. The company conducted three years of research to develop the product, which is derived from Red Sea salt and vegetable concentrates. Umamix is available in liquid and powdered forms for industrial use, as well as consumer versions. The product line offers advantages over other alternatives on the market, as it is clean-label, vegan, kosher, and 100% natural. It can reduce the aggregate amount of sodium by up to 45% and eliminates the need for monosodium glutamate (MSG). Salt of the Earth is expanding its market presence in the US, Europe, and Central America.
CustomersPartners
http://www.foodbev.com/news/salt-of-the-earth-adds-bolder-version-of-sodium-reduction-ingredient/
growth-positive
MSG is a Concern for Chefs, says Salt of the Earth
A new study confirms that many restaurants in the US are actively avoiding the use of monosodium glutamate (MSG) due to consumer rejection. The study, conducted by Salt of the Earth, Ltd. in collaboration with MBA graduate students at the Northwestern Kellogg School of Management and the Chopping Block Culinary School, found that chefs consider sodium reduction and taste as key parameters in their decision to cook healthy food. The study used Umamix, an all-natural, GMO-free, kosher-certified ingredient designed to reduce sodium and eliminate the need for MSG. The research provides insight into the factors influencing chefs ingredient choices and highlights the benefits of Umamix as a flavor enhancer and sodium reduction ingredient. About 61% of respondents were familiar with the term umami. Salt of the Earth has been producing sustainable sea salt solutions for the global food industry since 1922.
Customers
