Growers and Grocers

Campbell’s Soup has found an unusual way to reduce sodium content in their soups, according to this article in the Philadelphia Inquirer. The iconic company, which has struggled to retain heart-healthy customers, has found a new type of sea salt with significantly lower levels of sodium than normal salt.

Not surprisingly, the corporation isn’t offering up details. Maybe my chemistry is rusty, but I thought salt was salt. Sodium chloride. Two atoms in equal proportions. Different minerals add flavor to various salts, as does a salt’s texture and manufacturing process. But the basic molecule is the same.

One has to wonder what the other chemical is in Campbell’s miracle salt. Hopefully for the company, it won’t turn out to be carcinogenic in a few years. Keep an eye out for the new line starting in August.

Thanks to Sandy Smith for the heads-up on eGullet