MINNEAPOLIS — Cargill Salt plans to open a new potassium chloride production facility in Watkins Glen, N.Y., later this year, the company said June 16. Potassium chloride has been shown to enable sodium reduction rates of up to 50% in a range of applications, including baked foods, soups, ready-to-eat meals, snacks and sauces, according to Minneapolis-based Cargill.
“We have provided potassium chloride to our food customers for a long time,” said John O’Dwyer, food product line manager for Cargill Salt. “However, as demand continues to grow, we needed to upgrade our potassium chloride portfolio and capacity to provide the supply our customers need.”
Beyond flavor, sodium chloride (salt) impacts yeast and gluten development, texture, appearance, and shelf life, according to Cargill. Potassium chloride has been shown to deliver all those functional benefits when replacing sodium chloride. Cargill Salt’s potassium chloride products include Potassium Pro potassium chloride, FlakeSelect potassium chloride (potassium chloride and salt) and FlakeSelect potassium chloride/sea salt.