A key trend at SIAL 2016, which was recently held in Paris, was the launch of new products positioned on a reduced sugar or salt platform; demand for these products is stimulating innovation on the supply side. Netherlands headquartered mushroom supplier, Scelta Mushrooms, was nominated for their Scelta Taste Accelerator solution, which won the FiE 2015 award last year for Most Innovative Ingredient.
Scelta Taste Accelerator uses the natural power of umami to increase flavor and reduce sodium in processed foods. Umami, the fifth basic taste, gives food a longer lasting taste, while working in a synergy with other basic tastes. Furthermore, Umami flavor compounds have the ability to improve the palatability and increase perceived saltiness. It makes the line of umami-rich vegetable extracts a powerful, natural alternative to MSG/I+G/AYE, but also as a sodium reduction tool. Sodium reductions of up to 50% have been achieved in a wide range of products, from bread and soup to potato chips, without compromising taste and function, and without the use of potassium.
There has been a real surge in interest in mushroom products to enhance flavor, as they can serve as natural alternatives to other salt reducers such as monosodium glutamate.
