To meet increasing consumer demand for lower sodium food options, Cargill has opened its first food-grade potassium chloride operation at its Watkins Glen, New York, US, salt plant. The new potassium chloride facility is part of Cargill’s commitment to a robust nutrition innovation pipeline, helping the company bring new lower sodium options to the market faster.

Potassium chloride enables food manufacturers to lower sodium content by up to 50 percent in a wide range of food products.

“Many consumers are looking to lower their sodium consumption. As a result, our customers are asking for more reduced-sodium options. By expanding our potassium chloride manufacturing capabilities, we increase the availability of lower sodium foods without sacrificing taste and functionality,” says Marcelo Montero, president, Cargill’s salt group.

“Sodium is a necessary nutrient, helping the body control blood pressure and blood volume and contributing to muscle and nerve health,” says Janice Johnson, Ph.D., Cargill technical service leader. “Potassium chloride is an often undervalued ingredient as it provides the same health benefits of sodium chloride or salt in foods, but allows consumers to reduce their overall sodium intake.”

Cargill offers a variety of reduced sodium products, including Potassium Pro Potassium Chloride, FlakeSelect Potassium Chloride (potassium chloride and salt), FlakeSelect Potassium Chloride/Sea Salt and Alberger brand flake salt.

Cargill operates salt production facilities in both the US and the Caribbean. The company has a long-standing presence in the state of New York, where it employs more than 560 people. The new potassium chloride facility is an extension of Cargill’s current plant in Watkins Glen, where the company has been a part of the community for more than 40 years.