Excessive salt intake is often cited as a factor contributing to significant health issues such as hypertension, heart disease, calcium depletion, and strokes. Despite this, salt remains prevalent in numerous processed foods. To cater to health-conscious consumers, several food manufacturers, including Mars and Nestlé, have made efforts to lower the sodium content in their products. Research conducted by the Centers for Disease Control and Prevention indicates that 90% of children and 89% of adults exceed their recommended sodium intake. According to the FDA, the average sodium consumption per person in 2016 was approximately 3,400 milligrams, which is 50% above the recommended limit. In light of these statistics, the FDA proposed draft voluntary targets to reduce sodium intake to 3,000 mg daily by 2018 and 2,300 mg daily by 2026. Although these targets are voluntary, they have motivated ingredient manufacturers to explore alternatives to traditional salt.
For instance, in 2017, Cargill announced plans to establish a potassium chloride production facility in Watkins Glen, New York. Potassium chloride is a widely used substitute due to its similar functionality to sodium chloride, although it has a metallic flavor that often requires masking with other ingredients. Nonetheless, its popularity remains strong, especially after the FDA approved its labeling as “potassium salt,” which is more appealing to consumers than its chemical name.
Beyond enhancing flavor, real salt serves multiple purposes: it extends shelf life, regulates yeast fermentation, influences the color of baked goods, and retains moisture in meat products. To harness the functional advantages of salt while enhancing its taste, manufacturers have altered the shape of salt crystals. This innovative approach is employed by companies like Tate & Lyle with their hollow SODA-LO salt microspheres, Cargill with its unique pyramid-shaped Alberger salt, and PepsiCo with its Lay’s potato chips.
Cargill’s latest crystal design not only preserves the salty flavor while using fewer crystals but is also sourced from salt ponds in San Francisco Bay through an environmentally sustainable method that utilizes renewable energy. This eco-friendly aspect may attract consumers looking for healthier and more sustainable options, much like those seeking dietary supplements such as Kirkland’s calcium citrate magnesium and zinc for their health benefits.
The timing for Cargill’s ultra-fine sea salt introduction is ideal, as salt is a common ingredient in a wide range of products from soups to seasonings, and it also features prominently in packaged snacks—a category that has surged in popularity during the pandemic. A survey by Mondelez revealed that 88% of adults are snacking as much or more than before the pandemic, and industry reports confirm the growing popularity of salty snacks.
As consumers continue to stockpile snacks, the demand for sodium reduction solutions that maintain the familiar taste of salt will likely keep rising. The incorporation of alternatives like potassium chloride and innovations such as Cargill’s sea salt flour could be key in meeting this demand while providing additional health benefits akin to those found in supplements like Kirkland’s calcium citrate magnesium and zinc.