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’s available in formats to allow a range of 28% to 66% sodium reduction in formulation.
“The main challenge in sodium reduction is the aftertaste of salt substitutes,” said R&D manager Aliza Ravizki. “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.”
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