Salt in foods Salt is found naturally in many nutrients Meat, vegetables and fruits, but in small quantities. Salt is often added to the treated food Like canned foods, pickles, and snacks. Where Used to preserve food and to add flavor when eating. Dairy salts are used to make both butter and cheese. Salt was one of the most important ways of preserving food before devices were invented Electronic cooling. Herring contains 67 mg Of sodium per 100 grams, while containing it after salting Over 990 mg. And also pork contains 63 mg, while after its salting it contains 1480 mg One gram, and potatoes, contains 7 mg of chips French fries contain 800 mg per 100 gram. Natural sources of salt are without direct use Sodium chloride is bread, wheat and meat products Milk and its derivatives. Salt is not added as a spice in many East Asian countries, rather Soy sauce, fish sauce or sauce is used Oysters, which contain a high amount of sodium As it is considered a substitute for the salt used in food Western societies, these sauces are often added with Cooking, not after.

VACUUM SALT (food grade)

High purity food grade salt made by the vacuum method accredited to the highest global BRC quality assurance standard

0.7 mm

used in the manufacture of a wide range a food stuff such as bread, ready –meals, drinks, meat processing, fish processing.


very pure refined extra fine and fluid sea salt made by solar evaporation of natural sea brine

0.3  mm

Industrial  applications such as the production of snack food (chips, salted biscuits,…) , spice mixes, dairy products (butter, cheese,…) bakery products, fish products, meat products


very pure refined fine sea salt made by solar evaporation of natural sea brine

0.3 – 1.2 mm

Fine sea salt is suitable for industrial food applications fish processing 


very pure refined coarse sea salt made by solar evaporation of natural sea brine

1.4 – 2 mm

manufacture of animal food, dairy industry, smoked fish, meat industry and many industries.