Flavor company Lionel Hitchen is showcasing its existing miso flavor and its role as a key ingredient in salt reduction for formulations.
The miso flavor is already part of the company’s portfolio but has gained renewed interest through formulation trials focused on sodium reduction in snack seasonings. The company states that the flavor helps support salt perception and elevate overall flavor delivery.
“Our miso flavor has always been a standout in our savory range, but it was particularly rewarding to see how it could contribute to salt reduction strategies without compromising on flavor,” said applications manager Becca Godber. “It was really encouraging to see how our miso flavor could bridge the gap when reducing salt in crisp seasonings. Therefore, allowing product developers to reduce salt levels in their formulations whilst elevating the overall flavor impact.”
Lionel Hitchen’s miso flavor offers sweet and salty notes with an umami character. This ingredient can be used in seasonings, snacks, sauces and plant-based applications. The company hopes that the miso flavor will help product developers create clean label formulations with better nutritional profiles.
Following a demonstration with a major customer, technical sales manager John Lee said, “The client was really impressed by how the miso flavor performed in a reduced-salt formulation. It helped deliver a flavor profile that felt complete and satisfying, even with lower sodium. That level of performance is exactly what many manufacturers are looking for right now.”
