NEW ORLEANS — Cargill introduced FlakeSelect, a portfolio of products designed to reduce sodium in snacks, baked foods and processed foods, during the Institute of Food Technologists’ annual meeting and food exposition, which ended Tuesday in New Orleans. The portfolio also allows for reformulation with sea salt.
FlakeSelect uses Cargill’s patent-pending compacting technology to combine salt and other ingredients. The compacting process applies pressure to the ingredients to create an agglomerated, or clustered, thin flake with beneficial properties, including uniform consistency, low bulk density, high solubility and a large surface area.
FlakeSelect is available in the four varieties of KCl (potassium chloride), KCl/salt, KCl/sea salt and sea salt. Each of the four varieties is available in specific cuts, including extra coarse, coarse, fine flake and flour.
“FlakeSelect allows food processors and food service operators to reduce the amount of sodium in their products while maintaining the taste and appearance consumers demand,” said John Franklin, marketing manager for Cargill, Minneapolis.