Processed Food and the Food Industry – Home Cooking and Individual Salt Use The previous post provided data on the importance of processed food a source of salt intake in different world regions. In Europe, and North America, by far the largest part of salt comes from processed food. (https://saltmarketinfo.com/wp-admin/post.php?post=943&action=edit). Read more…
Why substitute salt? Health Concerns – The Controversy around Salt and Health – The 2013 WHO Initiative Why substitute salt? – Health Concerns Several health organizations recommend low sodium intake (below 2.3 g/day of sodium equivalent to 5.8 g/day of salt) for entire populations. The recommendations are based on the Read more…
Salt substitutes are alternatives to common salt (NaCl). In salt substitute products, NaCl is partially or totally replaced. Among several options, potassium chloride (KCl), in combination with magnesium sulfate have proved to be a key nutritional ingredient for this purpose. They provide similar properties like common salt (NaCl), but with Read more…
Perspectives and Forecast Future Salt Demand Part 2: Synthetic vs. Natural Soda Ash Capacity Announcements As of early 2023, a number of new soda ash plants are under construction, announced to be constructed, re-opened, de-bottlenecked, or expanded. Capacity expansions in the 2022- 2027 period will be in the order of Read more…
Perspectives and Forecast Future Salt Demand in Soda Ash Part 1 – Overview Soda ash is a global industry of over 60 million mt; with a key role in numerous industrial sectors such as glass and chemicals, as well as consumer products such as detergents. Soda ash is also a Read more…
In Spain and in Latin America, a cross of salt is said to protect from thunderstorms, and hailstorms in particular. Customs vary from making a cross of coarse salt with a knife stuck in the middle, to making a salt cross in the garden, or in all corners of the Read more…
Animal Feed Salt Consumption to Decrease on the Long Term Because of Substitution of Animal Based Meat with Meat Substitutes
Cell Based Meat Cell based meat, also referred to as in vitro meat, lab-grown meat or cultured meat, is meat produced by cultivating cells, as opposed to farming animals . The technology to produce meat by cultivating cells is based on advances in stem cell biology and tissue engineering for Read more…
Plant Based Meat Plant- and fungi based meat is made from non-animal sourced materials. Some plant based meats are traditional while others have been developed recently, or are in the process of being developed. Traditional meat analogs were developed thousands of years ago in Asia and include derivatives from soybeans Read more…
Alternatives to meat – plant based or cell-based – are likely to replace animal-based meat in the diet of coming generations to a large extent. The rising demand of meat as it occurred during the last decades, and is expected to grow in the future, is problematic. Current methods of Read more…