Cargill launches Diamond Crystal Fine Kosher Salt for foodservice operators

Cargill has launched Diamond Crystal Fine Kosher Salt for foodservice operators to improve the taste of fried foods and seasonings.

The latest addition to the Diamond Crystal Kosher Salt portfolio has a finer texture, enabling it to stay on foods better and remain more soluble than regular, granulated salt.

Foodservice companies can use it as flake salt when they use a process called ‘dusting’ to apply salt to food.

Cargill salt food application specialist Julie Schuette said: "This roughness helps it stick better to the surface of fried foods, whereas regular granulated salt is more likely to bounce off foods when it's applied. This also helps bring out the full flavor of fried foods."

Salt used on french fries often becomes an overlooked source of food waste.

Schuette added: "A huge amount of salt falls to the tray below the fries because a good portion of the salt just doesn't adhere to the fry's surface. These higher falloff rates, usually associated with regular granulated salt, lead to higher product waste and production costs."

Diamond Crystal Kosher Salt and Diamond Crystal Fine Kosher Salt use a late 19th century evaporation process that creates hollow, multifaceted crystals.

According to Schuette, Diamond Crystal Kosher Salt crystals are 'fragile enough to crush between your thumb and index finger, for perfectly controlled seasoning'.

Fine Kosher salt is also quick to dissolve, which enables wet brines to be prepared faster, and dry brines to absorb more quickly.