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Sodium Reduction Solutions

Leverage the savory flavor characteristics of umami & kokumi to deliver delicious sodium reduced recipes.

MEAT
ALTERNATIVES

SNACKS

SAUCES

DRESSINGS/
CONDIMENTS

READY MEALS/
ENTREES

SOUP

UMAMI & KOKUMI


Umami & kokumi can improve the taste characteristics of your savory products. Umami, the powerful fifth taste, is important for balancing the flavors in many of the foods we eat.


It’s the meaty, savory deliciousness that deepens flavor. Kokumi delivers background richness, roundness and complexity to savory products such as when you take a sip of stew after 8 hours of simmering.


GLOBAL
IN TAKE CONCERN


Nine of ten Americans consume too much sodium for optimal health.1


TREND
DATA


Large food & beverage companies have committed to reducing sodium levels across their product lines by 10-30%.2


CONSUMER
PERSPECTIVE


When looking to cut back on sodium, many people fear their meals will be flavorless, but that doesn’t have to be the case.


OUR SOLUTION


Explore our product categories below thatbest fit your specific project needs.

Prepared for any project.

Partner with our experts to find the right ingredients to meet your specific needs. Our R&D team has the lab resources necessary to provide solutions for a wide variety of projects.

CONTACT US FOR MORE INFORMATION
CATEGORYBENEFITS
YEASTS &
YEAST EXTRACTS
These products have minimal label impact and can lower sodium, increase beefy, meat-like and roasted notes while enhancing umami and kokumi flavor.
MONOSODIUM
GLUTAMATE
MSG, the world’s first umami seasoning, delivers pure umami taste. It can also reduce the need for salt, lowering sodium up to 40% in savory applications.
NON-SODIUM
GLUTAMATES
These glutamates enhance mouthfeel and umami tastes to create a fuller, more enjoyable and expanded flavor profile while lowering sodium.
NUCLEOTIDESNucleotides are versatile, easy to use, and deliver intense umami taste. These benefits are enhanced when used in conjunction with glutamates.
STOCKS
& CONCENTRATES
Slow simmered with pure ingredients and with attention to quality, these products deliver bold flavors while also being shelf stable.
TAMARI
SOY SAUCE
The original soy sauce made with 100% soy and no wheat, this gluten-free authentic Japanese sauce tastes richer, and more complex than regular soy sauce. Add it to soups, gravies, sauces and casseroles for full, multidimensional, well-balanced flavor.

Monosodium Glutamate

Ajinomoto’s Monosodium Glutamate (MSG) is the purest taste of umami and provides the exceptional ability to improve the taste characteristics of your foods.

We manufacture our monosodium glutamate through advanced fermentation processes using quality ingredients.

Learn more about MSG:

MSG SAFETYMSG 101RECIPESMEDIA

Our history in sodium reduction

At Ajinomoto, we understand the challenges associated with meeting sodium targets while maintaining great taste. Our portfolio of ingredient solutions can help achieve delicious sodium reduction by leveraging the savory flavor characteristics of umami and kokumi. Umami, the 5th basic taste along with sweet, sour, salty and bitter, is described as a savory, long-lasting meaty taste. Discovered in 1908 by Japanese scientist Dr. Kikunae Ikeda, the distinctive taste of umami is attributed to the amino acid, glutamate.

UMAMI

In addition to improving the flavor and balance of foods, umami compounds enhance saltiness when used in combination with sodium chloride.

Scientific evidence has repeatedly demonstrated that umami-eliciting compounds, such as monosodium glutamate (MSG), can reduce sodium in savory applications by up to 40%, a conclusion recently confirmed by the National Academy of Science, Engineering & Medicine in the 2019 Dietary Reference Intakes for Sodium and Potassium.

KOKUMI

Kokumi is a breakthrough flavor concept. Unlike umami, kokumi compounds have no taste themselves, but enhance basic tastes (umami, sweet, salty) and modify the flavor characteristics of balance, mouthfeel, harmony and duration.

Kokumi compounds can also mask undesirable flavors common in low or reduced sodium foods. Inherently present in a wide range of foods, Ajinomoto was the first to characterize the concept of kokumi from garlic extract.

REFERENCES

Salt Reduction
US Food Industry Progress During the National Salt Reduction Initiative: 2009–2014