Swedish firm SALTWELL Group has announced the opening of a new production facility in Chile for the production of its lower-sodium salt SALTWELL.
The company said in its statement that the site, which is close to its raw-material sourcing, will enable it to better meet growing global demand for its solutions from food manufacturers, who are facing mounting pressure to cut sodium levels in their products.
SALTWELL is a natural, clean-label salt that contains 35% less sodium than standard salt, yet still offers comparable taste, texture and functionality.
It is obtained by solar evaporation and modern sea-salt production processes using hypersaline water from the Atacama salt flats, located in northern Chile.
Solar evaporation is a sustainable method for naturally crystallising salt, yielding high-quality, mineral-rich crystals suitable for cooking.
The new state-of-the-art facility in Santiago will significantly increase SALTWELL Group's production capacity. Additionally, the company added that it will create an even more robust supply chain thanks to the location's proximity to both the source of the raw materials and Chile's key trading ports.
Additionally, there will also be sustainability benefits, since the facility's location means raw materials will now travel shorter distances for processing.
Most SALTWELL salt production will move from the current location in Cyprus to Chile, with the current location focusing on speciality lines and contingency purposes.
Anders Hansson, CEO of Sweden-based SALTWELL Group, said: "This new production plant in Chile represents a major strategic investment and a key milestone in our story."
With this expanded capacity and the proven performance of SALTWELL salt in food formulations, we are well-positioned to help food manufacturers deliver healthier, great‑tasting products that align with evolving consumer expectations.
He continued: "Not only is this a decisive step towards scaling up global supply of SALTWELL salt, but it also demonstrates our vision of delivering a positive impact on public health by making it easier for consumers to reduce their dietary sodium intake."