Flaked Salt

Among the newest ingredient innovations for food companies are flaked salts, which can produce the great salty taste consumers want, with less sodium.

As the demand for reduced sodium products increases, four out of ten consumers are checking product labels for low sodium claims, according to a HealthFocus Trend Report. To help meet this need, Cargill has developed several varieties of flaked salts that can be a used as an ingredient in preparing reduced sodium foods and beverages. With more surface area, lower bulk density and greater adherence than granulated salts, these technologically advanced ingredients offer another tool in the development of better-for-you products.

The FlakeSelect^™ sodium reduction system, introduced a few years ago at the IFT Expo in New Orleans, applies compacted flake technology to transform granulated sodium chloride, sea salt and potassium chloride into flaked particles that can enable sodium reduction by as much as 50 percent in snacks, baked goods and processed foods, while maintaining the desired salt taste.

Additional innovations include Premier^™ flake salts, which apply compacted flake technology to granulated salts, and Alberger^® brand salts, which have a naturally flaked profile simply by virtue of their crystal morphology – as the salt crystals form in a unique open pan evaporation process, they develop an inverted hollow pyramid shape that provides an exceptional burst of salt flavor in a wide variety of processed foods.

With more than 1,300 food scientists and technologists, including a team dedicated to salt and sodium solutions, Cargill continues to develop food and beverage applications that optimize salty flavor while managing sodium levels. These ingredient options can open exciting new possibilities to help food companies create products that deliver the sensory experience consumers desire, balanced with the health and wellness benefits they require.

 

 “2009 HealthFocus Trend Report”