To meet increasing consumer demand for lower sodium food options, Cargill has opened its first food-grade potassium chloride operation at its Watkins Glen salt plant in New York.
Cargill said the facility is part of the company’s commitment to a robust nutrition innovation pipeline, helping it bring new lower sodium options to the market faster.
It said that potassium chloride enables food manufacturers to lower sodium content by up to 50% in a wide range of food products.
Cargill salt group president Marcelo Montero said: “Many consumers are looking to lower their sodium consumption. As a result, our customers are asking for more reduced sodium options. By expanding our potassium chloride manufacturing capabilities, we increase the availability of lower sodium foods without sacrificing taste and functionality.”
Janice Johnson, Cargill technical service leader, added: “Sodium is a necessary nutrient, helping the body control blood pressure and blood volume and contributing to muscle and nerve health. Potassium chloride is an often undervalued ingredient as it provides the same health benefits of sodium chloride or salt in foods, but allows consumers to reduce their overall sodium intake.”
Cargill offers a variety of reduced sodium products, including Potassium Pro, FlakeSelect potassium chloride and Alberger brand flake salt.
Cargill operates salt production facilities in both the US and the Caribbean. The company has a long-standing presence in the state of New York, where it employs more than 560 people.
In its second-quarter results, the company saw its profits shrink by 6% as it cited rising cattle costs.
© FoodBev Media Ltd 2018