DUBAI · INDUSTRY EXCELLENCE AWARDS 2026
SaltyAroma™
Wins at Gulfood
Manufacturing 2026
Winner of the Multisensory Experience Innovation Award.
01 / A MOMENT TO CELEBRATE
Award-winning innovation.
A new chapter for SaltyAroma™.
Handary is proud to announce that SaltyAroma™ has won the Multisensory Experience Innovation Award at the Gulfood Manufacturing Industry Excellence Awards 2026 in Dubai.
This award marks an exciting milestone for Handary and SaltyAroma™. It brings our approach to a demanding formulation challenge into the spotlight: reducing added salt while considering the eating experience and product performance.
A proud moment in Dubai
We thank the organisers and awards jury for this recognition, and everyone who joined us to discover SaltyAroma™.
Our sincere thanks also go to our partner Fanar for their warm hospitality and valued collaboration.
Innovation Award · 2026
02 / MEET THE AWARD-WINNING INGREDIENT
Fuller savoury depth.
Less added salt.
SaltyAroma™ Umami+ is a cultured beet juice ingredient developed for reduced-sodium meat and poultry formulations.
Made from 100% cultured beet juice, it brings a fermented savoury profile to cooked sausage, cooked ham and chicken roll—applications where salt, flavour, texture and microbial stability are closely connected.
Development considers the complete recipe and product performance through storage, with four areas of focus:
Reduced sodium
Enables lower added-NaCl recipe design, accounting for sodium from every ingredient in the final formulation.
Umami & savoury
A fermented savoury profile supports sensory balance, evaluated through paired assessment of umami and the eating experience.
TPC control
Microbial-stability development is assessed through comparative total plate count (TPC) testing, tracking CFU/g over time.
Flavour & texture
Trials evaluate aroma, firmness, juiciness, purge and yield through storage.
From formulation concept to application trials
The brochure presents three formulation examples, each using 30% less added NaCl and a 1.5% SaltyAroma™ development dose:
| Application | Initial added NaCl | Reformulated added NaCl |
|---|---|---|
| Cooked sausage | 1.10% | 0.77% |
| Cooked ham | 1.80% | 1.26% |
| Chicken roll | 1.30% | 0.91% |
These examples show 30% less added salt, not 30% less total finished-product sodium. Account for all sodium sources; TPC inhibition and sensory, flavour and texture benefits require product-specific testing.
The SaltyAroma™ × Shelfex.AI framework structures assessment across six domains: sodium reduction, umami perception, TPC control, flavour stability, texture stability and process fit. It does not imply a numerical efficacy ranking.
Explore SaltyAroma™ with Handary
Celebrate this milestone with us and explore SaltyAroma™ in your own formulation. Our team can help define application trials and the performance endpoints that matter for your product.
DISCOVER SALTYAROMA™ UMAMI+Download Brochure PDFIngredient profile, formulation examples and application evaluation.↗
SaltyAroma™Cultured Beet JuiceA cultured beet juice ingredient developed for reduced-sodium meat and poultry formulations.
Contact Handary to discuss your formulation and plan application trials.