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Home/ Products & Services/Food & Beverage/North America Food & Beverage Products/Food Salt/InPerspective® / Reduced Sodium Salsa Prototype
Food & Beverage - North America Food & Beverage Products
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Salsahero

Reduced Sodium Salsa Prototype

A great-tasting, reduced sodium salsa made with Cargill’s FlakeSelect® Potassium Chloride. 

A great-tasting, reduced sodium salsa made with Cargill’s FlakeSelect™ Potassium Chloride. Using this solution can significantly reduce sodium while providing similar taste-liking satisfaction as a Control product made with only salt.
 

Consumer Fit
Consumers are becoming more and more aware of their sodium intake. The Dietary Reference intake of sodium for an average U.S. adult should be less than 2,300mg1, but the average consumption is 3,400mg2. With 77 percent of the average person’s daily sodium intake coming from processed and restaurant foods3, consumers are looking for foods like this reduced sodium salsa that can help them balance their sodium intake while still maintaining the great taste they demand.
 

Points of Differentiation
• FlakeSelect™ provides 33% Less Sodium per serving of salsa versus regular salsa (Control), with great taste. FlakeSelect™ is for retail and foodservice food manufacturers who want to significantly reduce sodium in applications like sauces, processed meats, cheese, prepared meals, salted snacks, soups and dressings.


Control Salsa
Ingredients: Crushed Tomatoes (Tomato Puree, Crushed Unpeeled Tomatoes, Water, Salt, Citric Acid, Calcium Chloride), Fresh Onions, Water, Distilled Vinegar, Fresh Jalapeno Peppers, Fresh Green Bell Peppers, Salt, Dehydrated Onions, Dehydrated Garlic.
 

33% Reduced Sodium Salsa with FlakeSelect™
Ingredients: Crushed Tomatoes (Tomato Puree, Crushed Unpeeled Tomatoes, Water, Salt, Citric Acid, Calcium Chloride), Fresh Onions, Water, Distilled Vinegar, Fresh Jalapeno Peppers, Fresh Green Bell Peppers, Salt, Potassium Chloride, Dehydrated Onions, Dehydrated Garlic

Allergen Alert: This product was prepared in a facility that may have been used to prepare products containing dairy, peanuts, tree nuts, soy, wheat, eggs, finfish, and crustacea.

 

1 U.S. Dept. of Agriculture, www.mypyramid.gov
2 Centers for Disease Control, National Health and Nutrition Examination Survey (NHANES III)
3 Mattes and Donnelly, JACN, 1991; 10:383


THE INFORMATION CONTAINED HEREIN IS BELIEVED TO BE TRUE AND CORRECT UNDER U.S. LAW. ALL STATEMENTS, RECOMMENDATIONS OR SUGGESTIONS ARE MADE WITHOUT GUARANTEE, EXPRESS OR IMPLIED, AND ARE SUBJECT TO CHANGE WITHOUT NOTICE. WE DISCLAIM ALL WARRANTIES, EXPRESS OR IMPLIED INCLUDING ANY WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE AND FREEDOM FROM INFRINGEMENT AND DISCLAIM ALL LIABILITY IN CONNECTIONS WITH THE USE OF THE PRODUCTS OR INFORMATION CONTAINED HEREIN.


 
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