Although many umami ingredients are high in salt (including anchovy paste, cured meats and aged cheeses, Worcestershire sauce and olives), others can be lower in salt.
Umami can also be enhanced through the cooking process. Try caramelising onions or browning meat through roasting or sautéing. Or use a sparing amount of anchovy paste or Parmesan cheese to provide a lot of flavour without adding lots of salt.
You’ll find umami in:
Tomatoes Mushrooms Potatoes Sweet potatoes | Most meats and seafood Carrots Spinach Green tea | Walnuts and almonds Peas and other legumes Red bell peppers | Winter squashes Beer, sake and wine |
It’s personal
Sensitivity to salty tastes differs from person to person, which can be a challenge when you are serving over 100 meals per day to 100 different people.
These differences are due to several factors including number of taste receptors on the tongue, overall health, and environmental influencers.
Some medicines can also change how a person experiences taste. One solution is to use a minimal amount of salt and let each diner customise the meal.
For more information about Nestlé’s nutrition, health and wellness commitment, please contact us.
