Shaking Salt ?How the Origin of Salt Can Lower Sodium Content and Still Enhance Flavor

FOOD companies are working diligently to lower the amount of salt in their products without risking current flavor profiles, but the task has been an arduous one. Yet, there might be an elegant way out. With the recent marketing of regional sea salts for commercial use, companies may be able to maintain or even improve flavor notes and increase mineral content while lowering total sodium content. The Mayo Clinic estimates that 77 percent of the salt in the average American diet comes from prepared or processed foods, and the American Medical Association has called on the FDA to regulate the amount of salt in processed products. But controversy over whether salt is saintly or wicked is not new, and in fact, a certain amount of salt in the diet is good. The National Academy of Sciences' institute of Medicine recommends an average daily sodium intake of 1,500 to 2,400 milligrams for healthy adults. What is new is that today's consumers are much more aware of the health impact and origin of foods. As the focus has shifted to consuming products containing natural ingredients and minimal processing, salt has once again come under tremendous scrutiny. Yet, it appears consumers have recognized that salt is more than just a familiar scapegoat for increases in the incidence of hypertension and disease. They are discovering that not all salt is created equal. Back to Basics Salt comes in three basic forms: refined, unrefined and iodized. Refined salt most often comes from rock salt and loses most of its minerals during processing, which results in almost pure sodium chloride. Unrefined salt usually comes from seawater, but in some cases it can be obtained from rock salt. Iodized salt is typically sodium chloride that has been processed with potassium iodide for nutrient fortification. Many iodized salts may also contain anti-caking agents. Though, there is no evidence that the additives in table salt are harmful, people who favor foods with fewer additives often prefer sea salt, which contain minerals that iodized table salt does not contain, such as calcium, potassium, magnesium, sulfate, and traces of heavy metals such as mercury, lead, and cadmium, as well as strontium. The mineral content varies by region, but the result is that it contains about 40 percent to as much as 57 percent less sodium than traditional refined salt. "Sea salt is not a fad," says Mark Zoske, founder of SaltWorks, Inc., which distributes premium salts to wholesale and consumer markets. "Its use is a paradigm shift. Consumers do not want refined salts in their food, and more manufacturers are getting that message loud and clear." Is Nature the New Technology? Food companies are marketing products with unrefined sea salt in response to consumer demand for more natural products. Sea salt is among the natural ingredients included in Clif Mojo Bars introduced in May 2008. Also in May 2008, Whole Foods Market launched a mushroom soup featuring this ingredient. Soy Dream uses sea salt in its frozen non-dairy products, and Amy's Kitchen, Stouffer's and McCormick's sell products containing sea salt as well. Even more appealing are unrefined regional sea salts. They offer the minerals specific to the location of origin and pair perfectly with regional dishes. With as many as 30 naturally occurring mineral components, regional sea salts offer variety to discerning consumers. Saltworks' Zoske says that each of the 30-plus sea salt varieties his company carries has a unique color, mineral makeup, density, crystalline structure, and flavor. "Average table salt can add a predictable tang to a meal ?natural sea salt can transform the taste of a dish, conjuring up subtle flavors and bold connotations." Lifting the Shroud of Uncertainty What still eludes many manufacturers is how to pair sea salt properly with their products for optimum flavor and sodium reduction. AlthoughAir Zoom Pegasus 34 Leather