Meat&Poultry - January 2012 - 74
Ingredient Solutions
Salona may be used in many food applications as a replacement for up to 50 percent sodium chloride and as a full replacement for potassium chloride, she adds. ICL Performance Products launched Salona in 2011. The product is available in three granulations: fine, medium and coarse. Kosher salt and most sea salt are chemically the same as table salt (40 percent sodium) and they count the same toward total sodium consumption, according to the Dallasbased American Heart Association. The AHA said manufacturers are using sea salt in potato chips and other snacks because it’s “all-natural” and not processed like table salt and because some healt h- conscious consumers choose sea salt because it contains minerals like magnesium. “Sea salt is obtained directly through the evaporation of seawater,” the association said. “It is usually not processed, or undergoes minimal processing, and therefore retains trace levels of minerals like magnesium, pot a ssiu m, c a lc iu m a nd ot her
BY JEFF GELSKI
meatpoultry@sosland.com
Sizing up sea salt
Avoiding the pitfalls of reducing sodium and incorporating sea salt
nutrients. Table salt, on the other hand, is mined from salt deposits and 21 percent to 26 percent potassium chloride and not more than 7 percent sodium chloride, said Nadeen Myers, food phosphate specialist for ICL Performance Products LP. then processed to give it a fine texture so it’s easier to mix and use in recipes. Processing strips table salt of any minerals it may have contained, and additives are also usually incorporated to prevent clumping or caking.” Wendy ’s I nter n at ion a l I nc., Dublin, Ohio, in 2010 took the natural approach when it introduced natural“Most sea salts are mainly sodium chloride with only minor or trace levels of other elements,” she says. “Salona low-sodium sea salt is much lower in sodium and much higher in magnesium and potassium than most other sea salts.” cut french fries with sea salt.
T
he evolution of sodium reduction in processed foods apparently is
set to continue in 2012, as well as possible growing interest in incorporating sea salt. Food companies wanting to combine the two trends in product development, however, may want to take a cautious approach. Not all sea salts are the same, and many may have as much sodium chloride as table salt. ICL Performance Products LP, St. Louis, said it has an exception in its Salona ingredient. A natural mineral derived from the Dead Sea, Salona has levels ranging from 31 percent to 35 percent magnesium chloride,
“Not all sea salts are the same.”
For the record
Consumers may associate sea salt with reduced sodium. In a survey last year the AHA asked 1,000 American adults to assess their awareness and beliefs
74
• Meat&Poultry • January 2012 • www.MeatPoultry.com
http://www.MeatPoultry.com
Meat&Poultry - January 2012
Table of Contents for the Digital Edition of Meat&Poultry - January 2012
Meat&Poultry - January, 2012
Contents
Commentary - Oozing optimism
Business notes - QSRs stop using ammonium hydroxide technology for beef
Business notes - Cargill to use HPP, resumes ground turkey processing
Business notes - Farbest to build new turkey plant in Indiana
Business notes - Seaboard Foods names new president, CEO
Business notes - Land O’Frost to acquire Wimmer’s Meats
Business notes - Hormel executive announces retirement
Business notes - Danish Crown appoints chairman, deputy chairman
Business notes - Sara Lee to expand Missouri plant
Washington - Regulatory hurdles ahead
2012 Industry Outlook - A pivotal year
2012 Outlook - Pecking orders
2012 Outlook - Where’s the beef?
2012 Outlook - Mining for global gold
2012 Outlook - Regulatory roadblocks
Farm-to-Fork - Grass-based growth
Turkey processing - Beyond the belly
Food Safety - Use judiciously
Traceability - Nature’s bar codes
Packaging - Waste not, want not
Ingredient Solutions - Sizing up sea salt
Conference Previews - Focused on Education
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider
Meat&Poultry - January 2012 - Meat&Poultry - January, 2012
Meat&Poultry - January 2012 - 2
Meat&Poultry - January 2012 - 3
Meat&Poultry - January 2012 - Contents
Meat&Poultry - January 2012 - 5
Meat&Poultry - January 2012 - 6
Meat&Poultry - January 2012 - 7
Meat&Poultry - January 2012 - Commentary - Oozing optimism
Meat&Poultry - January 2012 - 9
Meat&Poultry - January 2012 - Business notes - QSRs stop using ammonium hydroxide technology for beef
Meat&Poultry - January 2012 - 11
Meat&Poultry - January 2012 - Business notes - Farbest to build new turkey plant in Indiana
Meat&Poultry - January 2012 - 13
Meat&Poultry - January 2012 - Business notes - Seaboard Foods names new president, CEO
Meat&Poultry - January 2012 - Business notes - Land O’Frost to acquire Wimmer’s Meats
Meat&Poultry - January 2012 - Business notes - Sara Lee to expand Missouri plant
Meat&Poultry - January 2012 - 17
Meat&Poultry - January 2012 - Washington - Regulatory hurdles ahead
Meat&Poultry - January 2012 - 19
Meat&Poultry - January 2012 - 2012 Industry Outlook - A pivotal year
Meat&Poultry - January 2012 - 21
Meat&Poultry - January 2012 - 2012 Outlook - Pecking orders
Meat&Poultry - January 2012 - 23
Meat&Poultry - January 2012 - 24
Meat&Poultry - January 2012 - 25
Meat&Poultry - January 2012 - 2012 Outlook - Where’s the beef?
Meat&Poultry - January 2012 - 27
Meat&Poultry - January 2012 - 28
Meat&Poultry - January 2012 - 29
Meat&Poultry - January 2012 - 30
Meat&Poultry - January 2012 - 31
Meat&Poultry - January 2012 - 2012 Outlook - Mining for global gold
Meat&Poultry - January 2012 - 33
Meat&Poultry - January 2012 - 34
Meat&Poultry - January 2012 - 35
Meat&Poultry - January 2012 - 36
Meat&Poultry - January 2012 - 37
Meat&Poultry - January 2012 - 38
Meat&Poultry - January 2012 - 2012 Outlook - Regulatory roadblocks
Meat&Poultry - January 2012 - 40
Meat&Poultry - January 2012 - 41
Meat&Poultry - January 2012 - 42
Meat&Poultry - January 2012 - 43
Meat&Poultry - January 2012 - Farm-to-Fork - Grass-based growth
Meat&Poultry - January 2012 - 45
Meat&Poultry - January 2012 - 46
Meat&Poultry - January 2012 - 47
Meat&Poultry - January 2012 - Turkey processing - Beyond the belly
Meat&Poultry - January 2012 - 49
Meat&Poultry - January 2012 - 50
Meat&Poultry - January 2012 - 51
Meat&Poultry - January 2012 - 52
Meat&Poultry - January 2012 - 53
Meat&Poultry - January 2012 - Food Safety - Use judiciously
Meat&Poultry - January 2012 - 55
Meat&Poultry - January 2012 - 56
Meat&Poultry - January 2012 - 57
Meat&Poultry - January 2012 - 58
Meat&Poultry - January 2012 - 59
Meat&Poultry - January 2012 - Traceability - Nature’s bar codes
Meat&Poultry - January 2012 - 61
Meat&Poultry - January 2012 - 62
Meat&Poultry - January 2012 - 63
Meat&Poultry - January 2012 - 64
Meat&Poultry - January 2012 - 65
Meat&Poultry - January 2012 - 66
Meat&Poultry - January 2012 - Packaging - Waste not, want not
Meat&Poultry - January 2012 - 68
Meat&Poultry - January 2012 - 69
Meat&Poultry - January 2012 - 70
Meat&Poultry - January 2012 - 71
Meat&Poultry - January 2012 - 72
Meat&Poultry - January 2012 - 73
Meat&Poultry - January 2012 - Ingredient Solutions - Sizing up sea salt
Meat&Poultry - January 2012 - 75
Meat&Poultry - January 2012 - 76
Meat&Poultry - January 2012 - 77
Meat&Poultry - January 2012 - Conference Previews - Focused on Education
Meat&Poultry - January 2012 - 79
Meat&Poultry - January 2012 - Names in the News
Meat&Poultry - January 2012 - New Product Showcase
Meat&Poultry - January 2012 - 82
Meat&Poultry - January 2012 - 83
Meat&Poultry - January 2012 - Classified Advertising
Meat&Poultry - January 2012 - 85
Meat&Poultry - January 2012 - 86
Meat&Poultry - January 2012 - 87
Meat&Poultry - January 2012 - 88
Meat&Poultry - January 2012 - Advertisers
Meat&Poultry - January 2012 - The Insider
Meat&Poultry - January 2012 - 91
Meat&Poultry - January 2012 - 92
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