Specialty Food Magazine

NOV-DEC 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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FOODS IN FOCUS Chocolates chose a Pacific sea salt for its San Juan Sea Salt chocolate bar. "The bar draws its flavor inspiration from the Northwest—the San Juan Islands, a popu- lar weekend destination for locals—that is north of Seattle in the Puget Sound that connects us to the Pacific Ocean," says CEO Jean Thompson. The "farm-to-cone" ice cream store Salt & Straw in Portland, Ore., prefers locally harvested salts to comple- ment its frozen treats. "Whenever we put salt in ice cream, it is an immediate and unexpected hit," says owner Kim Malek. The store offers Jacobsen Salt Co.'s salt to use in lieu of sprinkles and collaborated with local chef Naomi Pomeroy of restau- rant Beast to create a cherrywood-smoked sea salt ice cream. Better-for-You Product Applications With the growing interest in artisanal salt is the perception that specialty salts can make for more healthful cooking. "Salt as an ingredient has moved from the back of food labels to the front," says SaltWorks' Novotny. High mineral content and lack of chemicals make the ingredient appeal- ing over table salt, along with needing less of it. "By using sea salt as an ingredient," she continues, "manufacturers can not only enhance their products' flavor but lower the salt content as well." Caputo's Market and Deli in Salt Lake City uses Himalayan sea salt for all its cured NOTEWORTHY SALT COMPANIES Here are just some of the companies manufacturing or selling artisanal salts. t "NBHBOTFUU 4FB 4BMU $P amagansettseasalt.com t #BSIZUF 4QFDJBMUZ 'PPET barhyte.com t #SJUUBOZ 4FB 4BMU $P brittanysalt.com t $IFG 4BMU chefsalt.com t &YVNB; 4BMU $P exumasaltcompany.com t 'MPSJEB ,FZT 4FB 4BMU floridakeysseasalt.com t )JNBMB4BMU himalasalt.com t +BDPCTFO 4BMU $P jacobsensalt.com t .BJOF 4FB 4BMU $P maineseasalt.com products in its new in-house salumeria. "The only way we are able to avoid nitrates or nitrate 'natural flavoring' replacements is a careful balance of Himalayan and other no-nitrate-added sea salts," says Frody Volgger, Caputo's in-house salumiere, who says Himalayan salt accounts for about 90 percent of the salt used in the product. The use of sea salt in Sahale Snacks' line of products is no mere afterthought. "A good-quality sea salt is sun-dried and it will still contain microscopic amounts of sea life, which provides natural iodine and naturally occurring mineral content," says co-founder Edmond Sanctis. "The minerals impart flavor and texture that naturally bal- ance with our carefully selected ingredients like orange blossom honey and Madagascar vanilla." The Spice Lab's Gourmet Sea Salt Sampler Collection t .FOEPDJOP 4FM 4BMU 4FBTPOJOH mendoseasoning.com t 4BMU 5SBEFST salttraders.com t 4BMU8PSLT saltworks.com t 4FB 4BMU 4VQFSTUPSF seasaltsuperstore.com t 5IF 4QJDF -BC thespicelab.com t 7JDUPSJB (PVSNFU victoriagourmet.com t YSPBET 1IJMJQQJOF 4FB 4BMUT philippineseasalts.com Added Flavor: The Appeal of Infused Salts A major factor in the increasing popu- larity of specialty salts is the merging of familiar flavors—such as ginger, truffles, lime—with premium salt. "Flavored salts are fun and can provide a strategic advan- tage," Bitterman says. "Not everyone can afford to buy truffles, but you can keep a jar of truffle salt in your cupboard to sprinkle on eggs whenever you want." Flavored salts are an important part of Amagansett Sea Salt Company's product line. "By having salts with different flavors, we were able to develop more of our busi- ness," says Judelson, who has been working with local Long Island wineries to perfect a wine salt. "Flavored salts are very commer- cially viable," he adds. At The Filling Station, a specialty shop featuring oils, vinegars and rare salts, in New York's Chelsea Market, infused options like Thai Ginger, Ghost Pepper, Espresso and Cinnamon Chocolate Chipotle salt sell far better than straight sea salts, shares co-owner Laura Nuter. "Customers are looking to do something different to jazz up their same old recipes. They also want flavor and to keep it healthy. Infused salts can be the answer," she says, noting that home cooks will undoubtedly (continued on p. 71)

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