Amino acid specialist firm Ajinomoto has lauded the findings of a new Japanese study which highlighted the potential of umami ingredients, such as the various glutamate-based substances, to reduce consumer salt intake and improve public health.
A study by Ajinomoto has revealed that the addition of an umami substance can relieve some of the stress caused by lower food satisfaction in people on a low-sodium diet.
Japanese F&B giant Ajinomoto has revealed its nutritional strategy for Asia focused on salt reduction with umami flavour at the heart of its reformulation drive