Another salt substitute gaining interest in the culinary world is simply another salt. Standard table salt is mostly sodium chloride, whereas specialty sea salts might contain about half the sodium of table salt. And they’re loaded with natural minerals that can enhance food flavors.
“We blend our 45% less all-natural see salt with potassium chloride to produce an ingredient with a sodium reduction in the range of 57% to 70%,” says Al Kirchner, co-owner and CEO, Ocean’s Flavor Sea Salts, Asheville, NC. “Our natural sea salt is flavorful and has a great balance of minerals to make foods taste great with less added sodium.” The company relies on an evaporation process to harvest natural sea salt in Baja, Mexico that contains 45% less sodium than table salt—and lower-sodium options are available. The company recently announced that sea salt can be used in FDA standardized food products since it meets the Standard of Identify for salt.
“The technology now exists to deliver lower-sodium products with the great taste consumers expect,” says Stephen Giunta, CMC, culinary director, Cargill Inc., Minneapolis. “There’s no more need to sacrifice taste.”
Donna Berry, president of Chicago-based Dairy & Food Communications, Inc., a network of professionals in business-to-business technical and trade communications, has been writing about product development and marketing for 13 years. Prior to that, she worked for Kraft Foods in the natural-cheese division. She has a B.S. in food science from the University of Illinois in Urbana-Champaign. She can be reached atdonnaberry@dairy-food.com.
Email this article
Add a comment
Printer version
Order reprints
RSS Feed
Bookmark article