SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

News > Suppliers

News in brief

Salt of the Earth: Sea salt blend can slash sodium by 66%

14-Mar-2014

Salt of the Earth sources its potassium chloride from the Dead Sea (pictured above, credit: David Shankbone) and its sea salt from the Red Sea
Salt of the Earth sources its potassium chloride from the Dead Sea (pictured above, credit: David Shankbone) and its sea salt from the Red Sea

Israel-based ingredients firm Salt of the Earth claims the sodium content in baked goods and cereals can be reduced by as much as 66% using its sea salt blend.

The product, launched globally this week and yet to be given a brand name, can be used to reduce sodium levels in bakery, breakfast cereals and snacks. The blend took two years to develop.

Salt of the Earth has claimed taste and health advantages compared to other salt replacers.

“The main challenge in sodium reduction is the aftertaste of salt substitutes. 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,” said Aliza Ravizki, R&D manager at Salt of the Earth.

“Both the Red Sea and Dead Sea salts have a better salty taste and are a high quality product which enables us to compete in the international market,” he told BakeryandSnacks.com.

He said because of this sourcing, the blend was healthier.

The company recommended replacement at a level of 50% for optimal results but said the blend could be tailored for applications to enable sodium reductions anywhere between 28% and 66%.

Subscribe to our FREE newsletter

Get FREE access to authoritative breaking news, videos, podcasts, webinars and white papers. SUBSCRIBE