THE ORIGIN OF YUM(AMI)
We’re driven by a simple goal: make it easier for people to eat better.
So when we set out to create a snack company, we decided to highlight the delicious Asian flavors we know best.
We start with good ingredients that are rich in protein, fiber, antioxidants, vitamins, and minerals. We then layer in dynamic Asian flavors and a desire to make healthy food taste great.
Yumami has a no-junk commitment and a sensitivity to modern food preferences. All our dip and chip snacks are gluten-free, nut-free, dairy-free, vegan, kosher, and non-GMO. We don’t use artificial flavors or preservatives like potassium sorbate. And we don’t add sugar to our recipes. We love our savory snacks!
Beans, including peas and lentils, are an excellent source of plant protein, fiber, and important nutrients. Plant-based nutrition also has big sustainability benefits. That’s why we use beans as the bases of our dips. They’re tasty and nutritious!
Pulses (a fancy word for beans) are such an important global nutritional resource that the United Nations declared 2016 the “International Year of Pulses”! We’re taking this spirit into 2017!
We gather a bunch of nutrient-rich, gluten-free grains & seeds and pack them tightly. We add pieces of nori seaweed for a savory, umami punch. Then we pop the mix to a crisp without frying the chips in oil.
It’s the fifth basic taste (after salty, sweet, sour, and bitter) – the savory flavor often found in highly nutritious foods. Umami was first identified in Japan in 1908.
We think the pleasant richness of umami, which literally means ‘delicious’ in Japanese, is a vital tool to improve eating habits. Eating umami-rich food stimulates the appetite, but also allows you to eat less in order to feel satiated.
Important note: MSG additives are the cheater’s method for quick umami. All the umami in Yumami snacks comes from real ingredients like nori seaweed, miso, beans, and gluten-free tamari, not MSG.