> Codex Alimentarius

According to the standard adopted in 1985 by the Codex Alimentarius, in order for salt to be judged food-grade it must contain at least 97% sodium chloride in dry weight. As soon as this quality level is met, the salt can be considered a safe product.

A quality salt can be recognised at first sight: the whiter it is, the purer it is, and the more the salty taste is authentic.

This world-wide standard guarantees the salt’s quality as well as the regulations and guidelines set out concerning salt in France - the Cooking Salt Order of 28 May 1997 states that food-grade salt is a crystalline product principally made of sodium chloride (NaCl) exclusively extracted from salt marshes, underground rock salt deposits or brine produced by dissolving rock salt; the salt can be iodised and fluorinated – or in other Member States of the European Union. There is not yet any kind of harmonisation within the European Union for salt. Nevertheless, the quality requirements are comparable in many countries.

> The Salt Quality Charter

Salt destined for human consumption combines objectives of ‘consumption’, ‘preservation’ and ‘prevention’:

‘Consumption’: salt is a foodstuff which adds flavour to other foods.

‘Preservation’: salt is a foodstuff which is used to preserve many other foods.

‘Prevention’: salt is a foodstuff chosen by the public authorities to be the vector for mineral supplements of iodine and fluoride. 

Since 1999, salt has been subject to strict rules in order to ensure consumers are offered a safe product.

In fact, salt producers established in France, assembled within the French Salt Marsh Committee have written a Salt Quality Charter for table salts, in order to create awareness of these requirements and reaffirm their commitment in terms of quality and safety.

French salt producers guarantee the quality of salt in the following terms:

All stages of the production chain (production, packaging, storage and marketing) have an influence on the quality of the salt and are therefore identified and carefully controlled according to quality assurance principles.

Regular checks are made at the different stages of production. This allows the content of sodium chloride, iodine and fluoride to be monitored.

The consumable quality of the salt is checked through analyses performed using standardised and scientific methods, carried out by the company laboratories, and completed by checks performed by approved laboratories. They use the dosage methods advocated by Eu-Salt (European Salt Producers Association).

These conditions aim to give consumers every guarantee possible, and to promote fair competition between economic partners. The departments of the DGCCRF (French Headquarters for Competition, Consumption and Prevention of Fraud) ensure that these conditions are strictly complied with. 

> The Colour of Salt

Although composed essentially of sodium chloride, salt also contains secondary salts, water, and insoluble matter when it is extracted from the salt marshes. Carefully controlled crystallisation prevents the presence of secondary salts such as calcium and magnesium sulphates. Claiming that a salt which is less rich in sodium is healthier is incorrect because, even more than secondary salts, the insoluble matter and the water present in salt are no guarantee that the salt is food-grade.

Rock salt also contains insoluble matter and secondary salts as it is the result of the evaporation of geological seas. When the concentration of secondary salts and insoluble matter is high, the salt is grey or red and is not fit for human consumption. Salt in this case is often used for the de-icing of winter roads. The dissolving of rock salt on site and its evaporation in a salt bed allows the secondary salts and insoluble matter to be discarded and a white, food-grade salt is obtained.

Food-Grade Salt can be Recognised at First Sight: it is White.