Case Studies

While salt reduction has become more than just a buzzword for the food industry, food processors are quick to point out the rapid rise to prominence of low sodium sea salt among consumers.  As one food ingredients company notes, “potassium chloride has become the choice substitute for sodium chloride by the industry.”  Unfortunately, the bitter notes of potassium chloride impacts the taste profile of the finished product, which often leaves consumers a bad taste.  Until now. What this company discovered ... Read more →