Salt of the Earth, an Israeli salt producer, has launched a new low-sodium sea salt ingredient, designed specifically for food manufacturers.
The new ingredient is claimed to help reduce sodium in bakery products, such as bread, breakfast cereals and snacks.
Developed at the company's R&D center, the low-sodium sea salt ingredient was tested in a range of bread and breakfast cereals, and is available in formats to allow a range of 28% to 66%sodium reduction in formulation.
Salt of the Earth R&D manager Aliza Ravizki said that the main challenge in sodium reduction is the aftertaste of salt substitutes.
Ravizki added, "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."
The company produces and markets advanced sodium-reduction solutions made from natural salt harvested from the Red Sea to food manufacturers and retailers across the world.
