Cargill’s land donations have enabled public wildlife agencies to acquire more than 40,000 acres of San Francisco Bay salt pond properties and launch an environmental renaissance.
There are two strong and growing salt-related needs in the food processing market today: reducing the amount of sodium in a product and declaring sea salt on an ingredient list.
Sweet-heat flavor combinations are popular at restaurants, and now in grocery aisles.
Premium food sales are rising so manufacturers should look to ingredients like sea salt to help elevate their products.
Although there may be differences in color and other minor chemical compositions compared to table salt, salts are mainly made up of sodium chloride.
The food industry continues to see interest in sea salt grow – for a variety of reasons.
Consumer friendly labels help shoppers find the familiar, nutritious ingredients they want in snacks.
Innovation, including thin, puffy and crunchier snacks, is redefining the snacking experience.
An interview with the author about this unique photography technique and the beauty of the South Bay area.