FOOD INDUSTRY

The role of salt in our food 

Salt intended for human consumption has three roles:
• it adds flavour to food (flavour enhancer) 
• it is necessary for the body to function properly; the minerals it contains enable the transmission of nerve signals, muscle contraction and kidney function by ensuring proper hydration 
• it helps preserve food by limiting the growth of microorganisms

Table salt

Fleur de sel, fine salt or coarse salt, white salt or grey salt: through its La Baleine brand, the Salins Group offers a full range of table and cooking salts to bring out the flavours of all dishes and recipes, whether simple or gourmet.

Sea salt, naturally white, comes from our Mediterranean salt pans and is harvested using traditional methods.

Grey salt is harvested from the unique clay soils of the Atlantic coast; it is a natural source of magnesium.

An exceptional product, Fleur de sel, hand-picked and selected with the utmost care to preserve all its flavour qualities – offers a unique crunch that is highly prized.

Find out all about La Baleine salts.

Salt for the food industry  

In the food industry, salt is used for its:
• organoleptic properties (flavour)
• technological properties (preservation, water retention, development of surface flora in cheeses, etc.)

There is a specific type of salt for every product and every manufacturing process.

The Salins Group supports manufacturers in the sector by supplying them with salts tailored to their production requirements, which help to enhance the flavours of numerous products: ready meals, cheeses, butters, cured meats, fish and bakery products.

Find out all about salts for the food industry.

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