Salt of the Earth Ltd. introduces a novel, low-sodium sea salt ingredient to address food manufacturers’ challenges to reduce sodium in bakery products, such as bread, breakfast cereals and snacks.
The new low-sodium ingredient was developed recently at Salt of the Earth’s R&D center and was tested successfully in various bread and breakfast cereals. It is available in formats to allow a range of 28% to 66% sodium reduction in formulation.
Cardiovascular diseases are the leading cause of death worldwide, and high blood pressure is a major risk factor. In a percentage of persons with pre-hypertension or hypertension, dietary sodium could increase blood pressure because it holds excess fluid in the body, creating an added burden on the heart. Obesity, a major epidemic, also can put some individuals at risk for sodium-sensitive hypertension through increased kidney disease and the associated impairment of the body’s ability to balance sodium and blood pressure.
“The main challenge in sodium reduction is the aftertaste of salt substitutes,” explains Aliza Ravizki, R&D manager of Salt of the Earth. “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.”
“We work closely with our customers to offer tailor-made, low sodium-formulation solutions,” adds Avi Freund, Export Director of Salt of the Earth. 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.