MicroSalt has filed a patent application with the United States Patent and Trademark Office covering unique methods and systems for transforming powdered salt formulations into granulated salt, specifically designed for use on fried foods including French fries and fish.
The new formulation represents a significant technological advancement in sodium reduction, offering consistent seasoning distribution and improved flowability while maintaining full flavor with approximately 50% less sodium. This innovation addresses a critical challenge in commercial food preparation, where uniform seasoning across different cooking stations and shifts has traditionally been difficult to achieve with reduced-sodium alternatives.
The global French fry market is projected to grow from US$16.6 billion to US$21.9 billion by 2030. With over 548,000 fast food restaurants worldwide, the majority of which serve French fries, the potential market for this technology is considerable.
“This patent filing marks an additional major milestone in our mission to reduce sodium consumption globally,” said Rick Guiney, CEO of MicroSalt.
“Our dedication to research and development has led to a breakthrough that enables us to bring the low-sodium benefits of MicroSalt to the entire foodservice sector. With this new formulation, we are addressing a critical need in the French fry industry, which continues to expand rapidly.”
The effectiveness of MicroSalt’s new formulation has been validated through its adoption by Carma Hospitality, a forward-thinking restaurant chain based in Montreal, Canada, which has successfully integrated the product into its daily operations.