Ajinomoto Health & Nutrition North America, Inc.

Sodium Reduction with Ajinomoto Health & Nutrition

A Proven Balance of Health and Flavor through “AminoScience”

A bowl of ramen noodles with bok choy, enoki mushrooms, tofu, half a soft-boiled egg, and chopped chives, served with chopsticks and a ceramic spoon on a marble surface.
Fresh vegetable and tofu spring rolls are arranged on a plate next to a bowl of dipping sauce topped with sesame seeds, with peanuts and tofu cubes in the background.

Filling the Flavor Gap Following Sodium Reduction

People with hypertension, cardiac conditions, kidney disease, liver disease, and diabetes, as well as those who are just plain health-conscious, are in need of reduced-sodium options in their diets. However, sodium reduction often leads to bland, flavorless food—a flavor gap—that many consumers find unappealing.

Using “AminoScience”, Ajinomoto Health & Nutrition offers the solution.

By utilizing glutamates to develop Umami, the savory fifth basic taste, and tastants for Kokumi to provide a rich, full-bodied profile, Ajinomoto Health & Nutrition has bridged the flavor gap while achieving sodium reductions of up to 50%.

Umami and Kokumi: More Flavor, Less Salt

Integrating ingredients like MSG and nucleotides into foods actually tricks the brain into perceiving more saltiness than is actually there. Additionally, blending peptides into the food amplifies the richness and hardiness of the existing ingredients.

Think of Umami as the flavor in the food, while Kokumi is the feeling of the food. The combination helps deliver food with fuller, richer, more satisfying flavors while dramatically reducing sodium.

A white spoon filled with white powder rests on a pile of the same powder against a beige background.

Formulation Use Cases

Manufacturers confidently add these ingredients to their foods for a variety of reasons:

  • Enhance salt perception and flavor in low-sodium foods
  • Mask bitter notes or metallic aftertastes in plant-based proteins
  • Retain moisture and texture in meats and seafood
  • Allow for a clean label with natural-sounding ingredients rather than artificial chemicals

See What Ajinomoto Health & Nutrition Has to Offer You

Sodium Reduction Solutions

Wide Ranging Applications

Soups, Sauces & Dressings

For the depth of flavor that tastes like it’s simmered all day.

Snacks & Seasonings

Giving food a flavor pop without adding more sodium.

Prepared Meals & Proteins

Adding savory flavor to frozen or chilled entrees.

Plant-Based Meat Alternatives

Building meaty flavors while managing sodium levels often found in vegan formulations.

Find Your Sodium Reduction Solution

Glutamic Acid

Flavor enhancer to create umami with zero sodium.

Monoammonium Glutamate (MAG)

Creating savory flavor with no sodium taste.

Monopotassium Glutamate (MPG)

Delivering deep, savory notes without any of the associated sodium.

Quality Flavor Enhancer: MSG

High-performing taste and flavor enhancer.

Salt AnswerTM CZ

Salt reduction with high-quality taste for sauces, seasonings, and snacks.

Salt AnswerTM DR-AC

Reduced salt and increased flavor for acidic dressing, sauces, seasonings, and snacks.

Salt AnswerTM DR-CR

Reduced sodium and enhanced flavor for creamy dressings, sauces, seasonings, and snacks.

Salt AnswerTM S

Increased flavor complexity and sodium reduction for sauces, broths, snacks and baked goods.

See How Sodium Reduction Products Can Enhance Your Formulations

Sodium Reduction Products