April 7, 2011
The new KaliSel brand, which was introduced at the London conference Salt Reduction Europe 2011, was met with widespread resonance by European foodstuff manufacturers. It was evident that salt reduction is an important issue in the production of many foodstuffs. The increasing demand for salt substitutes is largely based on the WHO-standards for salt reduction. The food industry supports this approach by voluntary commitments. During the conference, it became evident that potassium chloride – KaliSel – and yeast extracts are the most successful salt substitutes.
What also became apparent is that there are still many open questions concerning salt substitutes, with a variety of research projects looking for answers and solutions. One of the challenges is the great variety of production processes in the various product categories. Bread, ham and cheese, for example, need to undergo greatly different manufacturing steps in order to finally show similar quality characteristics, such as consistency, taste, colour, shelf life or water retention, as if they had been produced without salt reduction.
To European food producers, the conference Salt Reduction Europe 2011 is therefore an important forum for information on trends and practical solutions related to salt substitution in foodstuffs.
K+S KALI GmbH supported this conference, and within the scope of an industry exhibition presented its new brand KaliSel, and solutions for natural salt substitution and balanced nutrition. Potassium chloride is a natural mineral which is mined from ancient salt deposits deep underground, similar to much of the salt used in foodstuffs. Therefore, due to its natural origin and its great similarity with sodium chloride, potassium chloride is the most cost effective salt substitute for foodstuffs. Beyond that, KaliSel provides the body with potassium, which is essential for many metabolic processes.
Presentations and workshops at the conference provided information on important trends in the marketing of salt substitutes. It became apparent that potassium chloride, and therefore KaliSel as a product, will continue to play an important role in the various developments connected to salt reduction in foodstuffs.
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