New sea salt ingredient cuts sodium in baked foods

by Jeff Gelski
Share This:
Search for similar articles by keyword: [Sodium Reduction], [Bakery]

ATLIT, ISRAEL — Salt of the Earth has introduced a new sea salt ingredient designed to help food manufacturers reduce sodium in bakery products such as bread, breakfast cereal and snacks. It is available in formats to allow for a range of 28% to 66% sodium reduction in formulations, according to the Atlit-based company.

“The main challenge in sodium reduction is the aftertaste of salt substitutes,” said 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.”
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.