Bakers Journal

Products
Salt of the Earth low-sodium sea salt


March 17, 2014
By Bakers Journal
salt-of-the-earth

March 17, 2014 – Salt
of the Earth Ltd. has introduced a novel, low-sodium sea salt ingredient to
address food manufacturers’ challenges in reducing sodium in such bakery
products as bread, breakfast cereals and snacks.

 salt-of-the-earth

March 17, 2014 – Salt
of the Earth Ltd. has introduced a novel, low-sodium sea salt ingredient to
address food manufacturers’ challenges in reducing sodium in such bakery
products as bread, breakfast cereals and snacks.

The
new low-sodium ingredient was developed recently at Salt of the Earth’s R&D
centre and was tested successfully in various bread and breakfast cereals. It
is available in formats that allow a range of 28 to 66 per cent sodium
reduction in formulation.

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

The
new, natural low-sodium salt ingredient can be added to the food production process
easily, has a long shelf life and is highly heat-stable. It also contains a
minimum of food additives.