Salt’s Simplicity

A quick look at today’s packaging and labels shows that adding value to food and beverage products is an overarching trend in the food industry. Consumers appear to no longer be satisfied by the inherent nutrition of food – they are expecting more from products in terms of taste, quality, health, ethical positioning, convenience and simplicity.ⁱ Simplifying food is one positioning trend that features attributes of foods and ingredients such as superfruits, botanicals, and no additives.ⁱⁱ

The U.S. Food and Drug Administration(FDA) classifies food additives into two main categories: direct and indirect.ⁱⁱⁱ Those that are added for a specific purpose in a particular food are referred to as direct additives.^iv Xanthan gum is an example of a direct additive; one of its uses is to add texture to foods like salad dressing and chocolate milk.^v The FDA defines indirect food additives as “those that become part of the food in trace amounts due to its packaging, storage or other handling.”^vi Packaged Facts states, “Based on available sources…there may be as many as 10,000 food additives currently in use within the U.S. foods supply.”^vii

In recent years, consumer interest for food and beverage products made without food additives such as artificial colors or flavors has been rising, which points to a potential opportunity for food processors. The growth of the “free-from” foods movement has even led to the creation of the Free From Food Expo, an event where food processors come to find new suppliers, keep up-to-date with trends, and stay tuned with the fast growing “free-from” industry. Free-from categories include no additives, no preservatives, gluten free, vegan, fat free, no sugar and others (http://www.freefromfoodexpo.com/).

Salt is a natural compound that is essential for life and exists intrinsically around the globe.^viii Historically, salt has been consumed in the same form for years and according to the Salt Institute, “it’s been the secret ingredient of the human race for 8,000 years.”^ix

Because of salt’s tendency to stick together, some of Cargill’s food grade salt products contain direct additives that function as anti-caking or flow agents to ensure the salt remains free flowing. Not only does salt’s shape cause it to be naturally susceptible to clumping, but salt also attracts moisture, which leads to increased potential for the salt crystals to stick together.^x When clumps form, the salt is unable to flow through a saltshaker.^xi Anti-caking or flow agents are added to prevent this from happening.

The Cargill salt portfolio also includes products that do not contain anti-caking or flow agents, including sea salt and Alberger® products. Cargill Salt offers a full portfolio of food grade salts with different sizes, shapes and functionality. To help meet consumers’ desire for simple foods that do not contain additives, take advantage of Cargill products such as, Alberger® Coarse Topping Flake, Alberger® Fine Flake, Alberger® Flake, Fine Blending – Untreated, Pretzel Salts, and Sea Salts such as Sea Salt Extra Coarse Topping, Sea Salt Grinder, Purified Sea Salt Untreated and Sea Salt Topping. These Cargill Salt products do not contain additives.

[i] Euromonitor International, “Passport. Ingredients: How Ingredients Suppliers Are Responding to Challenges and    Opportunities in Specialty Ingredients,” Apr. 2015: 15.

[ii] Euromonitor International 15.

[iii] International Food Information Council and U.S. Food and Drug Administration, “Overview of Food Ingredients, Additives & Colors,” Food and Drug Administration, Nov. 2004, Revised Apr. 2010, 12 May 2015 <http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm094211.htm#foodadd>.

[iv] International Food Information Council

[v] International Food Information Council

[vi] International Food Information Council

[vii] Packaged Facts, “Food Formulation Trends: Ingredients Consumers Avoid,” Feb. 2014: 10 – 11.

[viii] “Salt 101,” Salt Institute, 12 May 2015 <http://www.saltinstitute.org/salt-101/>.

[ix] “Overview, The #1 Ingredient for 8,000 Years and Counting,” Salt Institute, 12 May 2015 <http://www.saltinstitute.org/food/overview/>.

[x] “Iodized Salt,” Salt Institute, 13 Jul 2013, 12 May 2015 <http://www.saltinstitute.org/news-articles/iodized-salt/>.

[xi] Iodized Salt