Scelta Taste Accelerator Excels Twice at Fi Europe Show
It was a moment of double happiness for Scelta’s favor makers in Paris, as the vegetable extracts-based Taste Accelerator sodium reduction ingredient from Venlo, Holland-headquartered Scelta Mushrooms earned two prizes during the Fi Europe Innovation Awards ceremony. Naturally rich in umami (the Japanese word for deliciousness), the product was saluted as #1 in the “Best Functional Innovation” competition and also took the overall title as “Most Innovative Food Ingredient.”
The awards presentation was part of the three-day Food Ingredients Europe 2015 trade show, which continues through December 3 in France’s capital city. The Fi Innovation Awards salute companies and professionals for their ability to demonstrate, stimulate and inspire industry advancements. The prizes recognize major contributions to the commercial food and beverage sector through nine categories in addition to “The Most Innovative Food Ingredient” as 2015's overall winner of the Fi Innovation Awards.
Scelta’s Taste Accelerator effectively addresses a problem many food companies are struggling with, as they try to reduce sodium in recipes without sacrificing flavor. The majority of the world’s population consumes more salt than the recommended daily guideline, which can trigger various health issues.
In the Western diet about 80% of salt intake comes from processed foods. Unfortunately, cutting back on sodium in food products also reduces palatability in the initial phases of the reduction of salt intake. Scelta’s Taste Accelerator uses the natural power of umami to reduce sodium without losing taste. It is a natural alternative to artificial flavor enhancers MSG, I+G, and Autolyzed Yeast Extract (AYE), but also a sodium reduction tool in a wide range of processed foods. Sodium reduction results of up to 50% have been achieved.
The jury of experts awarded Scelta’s Taste Accelerator the Fi Innovation Award for “Most Innovative Food Ingredient” since it combines an entrepreneurial approach with co-innovation and sustainability. It praised Scelta for meeting societal and consumer demands by creating a functional and health promoting ingredient from waste products.
Established in 1993, Scelta’s main business revolves around mushrooms. It processes them into a wide range of products, from fresh-frozen and preserved mushrooms with extended shelf lives, to healthy vegetable snacks and natural taste enhancers. They find their way into pizzas, soups, sauces, ready meals and other products and are available in multiple international supermarkets. In over 50 countries worldwide, billions of Scelta mushrooms are used as ingredients by leading brand manufacturers that supply retail, foodservice and industrial customers.