Oriel Sea Salt’s md Brian Fitzpatrick says: “In only four months since our launch into the market we have been astonished with the response from chefs and food producers in Ireland to Oriel Sea Salt.”
Oriel says the product enables its clients to use up to 40% less salt in their recipes without losing flavour.
Fitzpatrick explains: “The patented harvesting process used guarantees an intensity and strength of flavour that means you can use up to 40% less salt with full flavour. Plus it is approximately 25% lower sodium than traditional salt, meaning delivery of up 50% lower sodium without compromising on taste. Its fine grain means it disperses, dissolves and blends rapidly delivering a food-enhancing flavour that is unique and very different to other sea salt flakes or hard crystals.”
Nutrients
Oriel’s sea salt is more intense and concentrated thanks to its harvesting process, which is a closed pressurised system. The sea salt is extracted from the ocean floor with no contact with the air, so the sea taste and nutrients are locked in.
The product is being used by international chefs such as Albert Roux and Bruno Valletti trialled by a number of meat curing facilities, smoked salmon producers and leading co-ops for premium low-salt ready meals. Oriel is talking to a number of UK distributors.