At AkzoNobel we are salt specialists. All our products are made from the finest quality Pure Dried Vacuum Salt. The reason for putting salt in food is that it acts as a flavour enhancer. Besides that, it can be used for preservation, texture modification & fermenting.
SnacksSalt is an essential ingredient in all our favourite savoury snacks.
SeasoningSpices and flavours give character to food products. Salt brings character to spices and flavours. It is a key ingredient in all flavourings, dry mixes and bouillon blocks, and we have the right salt for each product.
MeatSalt is essential when preparing meat to obtain a delicious natural taste. Salt can be used in a wide range of products including poultry, beef, pork and venison.
SaucesSpreads, dressings and sauces all have their taste enhanced by salt. Salt also increases preservability. We make salt for both emulsified/dispersed products in ambient temperatures and cooked products.
SoupsSalt is an essential element of flavour in the production of canned soups, instant soups and meat stock. Since many soups are frozen, it is crucial that ingredients in these products are freeze/thaw stable and that the salt used is of extreme purity.
FishSalt enhances the natural flavour of fish. Moreover, salt is used to preserve fish and improves the quality and appearance of the finished product. In fish packing, coarse salt is used to prevent the product from sticking and breaking.
DairyIn dairy products, salt is used both to enhance flavour and to ensure preservability. Cheeses require salt of a very high purity and stability to make sure the product ripens properly.
BakerySalt, water and flour are the world’s oldest ingredients for bread. Salt continues to be a key ingredient for bakers today. Salt gives bread taste and texture. It stabilizes yeast fermentation and gives the baker increased control over yeast development, gas production and dough ripening.
