Cargill’s new sodium reduction tool

Cargill has launched FlakeSelectTM, a portfolio of products that enables food manufacturers to reduce sodium in snacks, baked goods and processed foods, or reformulate with sea salt, while maintaining the great salt taste consumers expect.

FlakeSelectTM uses Cargill’s patent-pending compacting technology to combine salt and other ingredients.

The compacting process applies pressure to the ingredients to create an agglomerated, or clustered, thin flake with properties including uniform consistency, low bulk density, high solubility, and a large surface area.

The result is a great-tasting flake that, when compared to dry blended or granulated products, has superior adherence for topical applications.

These applications include salty snacks, bakery products and seasoning blends for meat products.