Cargill opens potassium chloride plant in New York to address demand for lower sodium

18 Jan 2018

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18 Jan 2018 --- To meet increasing consumer demand for lower sodium food options, Cargill has opened its first food-grade potassium chloride operation at its Watkins Glen, New York, US, salt plant. The new potassium chloride facility is part of Cargill’s commitment to a robust nutrition innovation pipeline, helping the company bring new lower sodium options to the market faster.

Potassium chloride enables food manufacturers to lower sodium content by up to 50 percent in a wide range of food products.

“Many consumers are looking to lower their sodium consumption. As a result, our customers are asking for more reduced-sodium options. By expanding our potassium chloride manufacturing capabilities, we increase the availability of lower sodium foods without sacrificing taste and functionality,” says Marcelo Montero, president, Cargill’s salt group.

“Sodium is a necessary nutrient, helping the body control blood pressure and blood volume and contributing to muscle and nerve health,” says Janice Johnson, Ph.D., Cargill technical service leader. “Potassium chloride is an often undervalued ingredient as it provides the same health benefits of sodium chloride or salt in foods, but allows consumers to reduce their overall sodium intake.”

Johnson told FoodIngredientsFirst: “Our food manufacturing customers have seen a general trend of some consumers wanting reduced sodium options, and are asking Cargill to help them create innovative and great tasting products that meet that need. This is especially true with products like processed meats, soups, sauces, bread and rolls. Potassium chloride is just one of the products we provide our customer to help them bring reduced sodium foods to market along with our broad line of Alberger and Premier.”

“Sodium is a necessary nutrient that helps the body control blood pressure and blood volume and contributes to muscle and nerve health. As a salt producer, our goal is to support food manufacturers wanting to provide more reduced sodium food options that have the same desired flavor profile for consumers,” Johnson explains. “Understanding sodium and health outcomes, helps us design the sodium and potassium nutrient balance that provides healthier options for consumers.”

There are a couple of shifts we’ve seen in consumer attitudes, she says. “Salt is recognized for its impact on salty taste and flavor by consumers. In the culinary world, we are seeing more specialty salts, for example, pink Himalayan or Fleur de sel, used in foods which opens up the types of products consumers want access to. Additionally, recent research suggests that lower sodium diets may not be beneficial for individuals that don’t have pre- or hypertension (normotensive). Potassium has been recognized for its benefit to reduce blood pressure, which further emphasizes the importance of diet considering Americans consume fewer fruits and vegetables (a source of potassium).”

“At Cargill, we think it’s important to offer a full portfolio of salt products, and add and adjust our portfolio based on the needs of our customer. That’s why today we offer traditional sodium chloride products like Diamond Crystal table salt, but also offer reduced sodium products like Alberger brand flake salt or the suite of potassium chloride products.”

Cargill offers a variety of reduced sodium products, including Potassium Pro Potassium Chloride, FlakeSelect Potassium Chloride (potassium chloride and salt), FlakeSelect Potassium Chloride/Sea Salt and Alberger brand flake salt.

Cargill operates salt production facilities in both the US and the Caribbean. The company has a long-standing presence in the state of New York, where it employs more than 560 people. The new potassium chloride facility is an extension of Cargill’s current plant in Watkins Glen, where the company has been a part of the community for more than 40 years.

By Elizabeth Green