Salt of the Earth Ltd. introduces a novel, low-sodium sea salt ingredient to address food manufacturers’ challenges to reduce sodium in bakery products, such as bread, breakfast cereals and snacks.
The new low-sodium ingredient was developed recently at Salt of the Earth’s R&D center and was tested successfully in various bread and breakfast cereals. It is available in formats to allow a range of 28 percent to 66 percent sodium reduction in formulation.
“The main challenge in sodium reduction is the aftertaste of salt substitutes,” explains Aliza Ravizki, R&D manager of Salt of the Earth. “We conducted numerous trials of different mineral sources to solve this problem and finally came up with a tasty, propriety blend of sea salt sourced from the clear waters of the Red Sea, and potassium chloride derived from the Dead Sea. Sea salt contains most of the trace minerals needed for the body. Salt of the Earth’s low-sodium sea salt ingredient enables food manufacturers to reduce the sodium in a formulation, without any negative effect on taste.”
“We work closely with our customers to offer tailor-made, low sodium-formulation solutions,” adds Avi Freund, export director of Salt of the Earth. The new, natural low-sodium salt ingredient can be added to the food production process easily, has a long shelf-life and is highly heat-stable. It also contains a minimum of food additives.
Salt of the Earth produces and markets to food manufacturers and retailers worldwide advanced sodium-reduction and low-sodium salt ingredients and final products made from natural salt harvested from the Red Sea. Salt of the Earth is a deep-rooted, renewal-focused company. It developed a sustainable strategy to implement the management commitment for the environment, community and its employees.