Alberger® Fine Flake Salt
A great salt choice for salty satisfaction and lower sodium for snacks and spices.
Consumer sensory testing demonstrates that Alberger® Fine Flake Salt delivers the same flavor as table salt – using 75% less product and with a 30% reduction in sodium (based on Cargill proprietary research).
Challenges Facing the Food Processing Industry
The food processing industry is extremely competitive with tight margins:
- Ongoing pressure for efficiency in processes, costs
- Regulatory pressures to reduce sodium5
Alberger® Fine Flake Salt Reduced Sodium Levels
Cargill’s proprietary process creates a unique crystal structure that outperforms standard table salt.
Delivers equivalent salty taste at lower sodium level versus table (table) salt:
- Superior flavor delivery: achieve flavor parity with 75% less applied product
- Lower sodium: experience the same flavor with 30% lower sodium6
Benefits:
- Reduces sodium levels
- Maintains same salty taste
- Minimizes salt falloff / waste
- Likely to reduce overall cost per serving
Alberger® Fine Flake Salt Improves Salty Flavor
Cargill’s proprietary process creates a unique crystal structure that outperforms standard table salt.
Delivers saltier taste at equivalent sodium content7 versus table salt:
- Superior topical adherence: use 50% less salt to obtain the same sodium level
Benefits:
- Minimizes salt falloff / waste
- Likely to reduce overall cost per serving
Achieve the Same Flavor with 75% Less Salt and 36% Less Sodium
Consumer sensory testing demonstrates that Alberger® Fine Flake Salt delivers the same flavor as table salt – using 75% less product and with a 30% reduction in sodium.7
Salt Treatments |
Amount Used (grams)1 |
mg Sodium per 100g Fries |
Overall Flavor 2,3 |
Overall Liking 2,3 |
Granulated Salt(control) |
13.80 | 234.0 | 7.4a | 7.4a |
Alberger® FineFlake Salt (test) |
3.43 | 150.1 | 7.5a | 7.5a |
(Table Source, Footnote 8)
Alberger® Fine Flake Salt A Simple Solution for Reducing Sodium
-
Reduce Sodium
- Use less salt to achieve the same great taste while reducing the sodium content.
- Improve Flavor
- Use less salt to achieve a saltier flavor while maintaining the sodium content.
- The Daily Meal: http://www.thedailymeal.com/10-things-you-didn-t-know-about-french-fries-slideshow?slide=3
- Technomic Food Industry Research. https://blogs.technomic.com/spicy-sweet-savory-fries-come-into-focus-in-fast-casual/
- http://www.qsrmagazine.com/menu-innovations/these-spuds-aren-t-duds
- http://www.marketwatch.com/story/americans-swear-off-french-fries-2013-02-08
- 2010 Dietary Guidelines, Menu Labeling Requirements
- Reduction based on Cargill proprietary research (p-value=0.17). The french fries used were of the thick cut, unbrined, uncoated variety with ~26mg/100gm before cooking or application of Alberger® Fine Flake Salt. Sodium reduction results will vary based on sodium content of fry before being salted.
- Reduction based on Cargill proprietary research. The french fries used were of the thick cut, unbrined, uncoated variety with ~26mg/100gm before cooking or application of Alberger® Fine Flake Salt. Sodium reduction results will vary based on sodium content of fry before being salted.
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Cargill Sensory Research, 2013.
- 1 Per 1.5 lb frozen fries applied post frying
- 2 9-point hedonic scale (1= Dislike Extremely, 9=Like Extremely)
- 3 Means followed by different letters are significantly different from each other at p<0.05