Following an investment of more than $2 million and years of research and development, SaltWorks has launched a new process for creating smoked sea salts.
The Perfect Smoke Technology uses wood selected “for superior flavour and aroma profiles”, a range of salts and proprietary cold smoking techniques.
“Our state-of-the-art smoking process is a game-changer,” said SaltWorks founder and CEO, Mark Zoske. “Most consumers have never tasted real wood smoke. Our technology allows anyone to bring authentic smoke to food.”
US-based SaltWorks formed a research and development team in 2017 as it aimed to reinvent smoking technology. The company said it has created a way to produce “one of the safest, cleanest and most environmentally friendly all-natural smoked salts”.
Wood used is debarked and cut at a dedicated sawmill before it arrives at SaltWorks’ in-house smoking facility in Woodinville, Washington, where it is kiln-dried and stored in a humidor.
Using Perfect Smoke Technology, SaltWorks has relaunched its full portfolio of smoked salts: Salish Alderwood Smoked Sea Salt, Yakima Applewood Smoked Sea Salt, Durango Hickory Smoked Sea Salt, El Dorado Mesquite Smoked Sea Salt and Fumée de Sel Chardonnay Oak Smoked Sea Salt.
Zoske added: “We’re so excited to bring our new process and authentic smoked wood flavours to the forefront of the industry. Our goal was to reinvent smoked salt. Inadvertently, we developed a whole new way to bring clean-label smoke to food.”
© FoodBev Media Ltd 2020