Salinity Launches Naturally Formed Low Sodium Salt

23 Jan 2013 --- Swedish salt processing company Salinity which exports a range of salt products worldwide, is launching SaltWell, a new naturally formed low sodium salt, mined from a vast mineral rich Jurassic sea deep below the Chilean desert.

--- Already being tested by one multinational food company, the salt which naturally has 35% less sodium in its make up, tastes exactly like ordinary salt.

Currently the low sodium salt available is created by diluting sodium grains with potassium grains which not only delivers a bitter aftertaste but also presents some separation issues. The Saltwell grain is naturally formed to contain the potassium within each grain so perfect for a range of food.

Initial usage research undertaken by Ipsos has highlighted a range of benefits including enhanced taste of the food cooked.

Says Simon Wright Founder of OF+, specialists in developing sustainable foods, “Increasingly retailers and food manufacturers are looking for natural ingredients that will lower salt levels whilst retaining a clean ingredient list.  This new salt that is naturally lower in sodium ticks all these boxes whilst tasting exactly as salt should taste – salty and without the bitterness associated with engineered salt substitutes.  While I understand Saltwell is not yet available to consumers I can see a huge demand for it in the future.”

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Lighter enjoyment: Trends and innovation in breads & pasta

17 Apr 2018 --- Lightness in alcohol content, sweetness, flavor and texture, as well as portion size, is gaining momentum in food and beverages as consumers continue to look for ways to eat and drink more healthily and light, yet still fully enjoy what they love. Innova Market Insights tipped the no. 2 trend for 2018 as “Lighter enjoyment,” and it’s evident how a less-is-more attitude is trending in a wide range of food and beverage categories. But how does lighter enjoyment translate when it comes to carbs, in particular breads and pasta? 

Food Ingredients News

Spotlight on salt (Part 2): Overcoming reformulation challenges

15 Feb 2018 --- A large challenge for all salt replacer products is the clean label trend. Consumers are demanding that only products should be used which are available in their own kitchen cupboard. Most of the salt replacers use potassium chloride to replace the sodium chloride, but potassium chloride has not the image to be an ingredient from the kitchen cupboard. Looking at the nutritional value of potassium chloride it is clearly beneficial to use it instead of sodium chloride as most consumers have a lack of potassium in their diet while eating too much sodium. As a result of this also the WHO recommends increasing the potassium intake in the daily diet while reducing the sodium intake. In the second part of our "Spotlight on Salt" report, we look at how reformulation challenges can be overcome. You can read Part 1 of this report here.

Food Ingredients News

Spotlight on salt (Part 1): Government pressure steers reformulation

12 Feb 2018 --- Salt, sugar and fat long remain to be the perennial villains in the food industry with many food manufacturers and companies looking for healthier ways to reformulate products. Salt is often associated with health conditions, excessive consumption of salt is known to affect heart health and blood pressure, and more recent studies have confirmed that a high-salt diet reduces resting blood flow to the brain and may cause dementia. On the opposite end of the spectrum, the essential minerals in salt can act as important electrolytes in the body. They help with fluid balance, nerve transmission and muscle function. There are often conflicting messages that leaves many consumers questioning: “How much is too much?” and “Should I be concerned about salt consumption?” FoodIngredientsFirst takes a close look at what is happening in the industry.

Food Ingredients News

Durum Wheat Production Thrives in South Australia

06 Jun 2017 --- A pasta industry more than 15,000km from Italy is thriving thanks to a unique collaboration between farmers, durum wheat researchers and a major food manufacturer.

Food Ingredients News

Almond Board of California: Snack Nuts Evolve with Changing Tastes

25 May 2017 --- A versatile ingredient, nuts account for a rising share of new product launches in the ever-evolving global snacks category. According to Innova Market Insights, snack nuts and seeds, like trail mixes, accounted for over 30 per cent of snack launches in 2016, up from 26.5 per cent five years previously.

More Articles