Collaborating with its customers, Salt of the Earth's R&D department yielded a 25 - 35 %
sodium reduction across a variety of vegan and vegetarian products using its Mediterranean vegetable umami extract, which combines sea salt with tomato concentrates, mushroom and seaweed extracts using a proprietary process.
Participants (n 50, mean age 34 · 8 (sd 13 · 6) years) were randomly served nine soups (250 ml each)
across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced - salt label or Heart Foundation Tick); and (ii)
sodium reduction (no
reduction — benchmark, 15 % less
sodium or 30 % less
sodium).