FOR IMMEDIATE RELEASE December 22, 2008 Contact: Alan
Fisher - 619-793-5269 Ocean’s
Flavor Contact: Ocean’s
Flavor Natural Sea Salt Questions Asheville, North Carolina ---Ocean’s Flavor, the world's leader in the sale and distribution of natural less sodium sea salts, is expressing concern with regard to recent information distributed via several newspapers across the country. Earlier this week, multiple publications printed a “mini-quiz” in which the following was offered as information:
The quiz cited the USDA and the Center for Science in the Public Interest (CSPI), for facts offered in the quiz. Ocean’s Flavor, which offers all natural sea salt less in sodium 45% or more, hopes to resolve and clarify specifics pertaining to natural sea salt, in order to support its forward-thinking food industry clients, as well as to alert and inform health-conscious consumers of their lower-sodium food choices. Ocean’s Flavor also offers a blend of it’s all natural lower sodium sea salt with potassium chloride, resulting in a 60% to 70% reduced-sodium product. In addition to the circulated quiz, the CSPI issued a press release dated December 4, 2008, headlined, “Industry Not Lowering Sodium in Processed Foods, Despite Public Health Concerns.” Here, Ocean’s Flavor answers a “quiz” for food industry professionals intended to educate the general public about healthful food choices. Q. Why should the food industry be concerned with generalized statements regarding sodium found in processed foods? According to Al Kirchner, Ocean’s Flavor CEO, the government, food industry and consumers have been greatly concerned with the sodium content in their foods, and rightly so. “Because of the link between high blood pressure, heart failure, kidney problems, edema, stroke, gastric cancer and osteoporosis that can be caused by high sodium intake, sea salt has become the best choice for flavor and needed minerals,” he said. However, Ocean’s Flavor contends these types of indiscriminate condemnations—claiming no enhanced health benefit to natural sea salt—cause confusion for consumers when the “public interest” would imply comprehensible, current and clear information. Q. What can food processors and the food industry do to make sure accurate, up-to-date and clear information is offered? A. Kirchner encourages the food industry to respond—often and consistently. “Our top-quality customers—the nation’s biggest and best food producers—are diligent and earnest in leading the revolution for a more healthy sea salt option.” Alan Fisher, president of Oceans Flavor states, “Our food processing partners are progressive in delivering healthy, natural ingredients that maintain best quality in culinary excellence in taste and texture. Many are shifting their processing to be out in front of the sodium reduction movement with their products.” The CSPI article offers kudos to the United Kingdom, which through the Food Standards Agency, the public health department of the U.K., offers a dynamic “Salt Campaign” constructed to edify and then alter the proclivity for excess salt use in citizens’ diets. According to Kirchner, what the U.K. also does well is recognize food industry’s efforts in sodium reduction. The U.K. works in cooperation with the food industry and is proactive with informing consumers via a web site highlighting those food producers who are lowering sodium in their products. The web site features a page recognizing the good efforts of the food industry in addressing sodium levels in food products: http://www.salt.gov.uk/industry_activity.html. About
Ocean’s Flavor In three short years, Ocean's Flavor has become the world's leader in the sale and distribution of natural less sodium sea salts, furnishing to soup, vegetable, ingredient, seasonings, frozen food, beef and poultry-producing companies both domestically and internationally. Ocean’s Flavor is ahead of the curve in reducing sodium by “thinking natural," and keeping the taste of what real less sodium sea salt should taste like. Please visit www.oceansflavor.com ### |
