We will present our new line of Scelta Taste Accelerator sodium reduction ingredients at this year’s Food Matters Live in London. The product was introduced at the Food Ingredients Europe fair in Paris in December 2015, where it was announced as most innovative food ingredient at the fair and overall winner of the FIE Innovation Awards. At booth 443 visitors can taste the powerful effect of STA in various dishes. Read more about that here.
Scelta Taste Accelerator (STA) uses the natural power of umami to increase flavour and reduce sodium in processed foods. Umami, the fifth basic taste, gives food a full, longer lasting taste while working in a synergy with other basic tastes. Furthermore, Umami flavour compounds, which are naturally present in for example mushrooms (as glutamate and guanylate), have the ability to improve the palatability and increase perceived saltiness. It makes our line of umami-rich extracts a powerful, natural alternative to MSG/I+G/AYE, but also sodium reduction tool. Sodium reductions of up to 50% have been achieved, without compromising taste and function and without the use of potassium.
The Scelta Taste Accelerator line is suitable for a wide range of applications. STA liquid and STA powder work extremely well in for example sauces, meats, stocks and gravies. The baking powder (STA for Bread) allows for significant sodium reduction while maintaining the function (rise, crumb structure and gluten matrix formation) and taste profile of salt in baked goods. Examples are bread, crackers, tortillas, pitas and bagels. STA for Topical Applications can be used in topical applications, such as potato chips.
Recently also a foodservice product was added to the line. The product can be used by chefs as natural flavour enhancer and ingredient for sodium reduction in a wide range of savoury dishes, such as sauces, soups, quiches, dressings and pastas.