Packaging

Salty dog’s new tricks

February 6, 2012
/ Print / Reprints /
ShareMore
/ Text Size+
Conventional wisdom says people want the lowest price for commodity items in a down economy, but convention is wrong: Sales of gourmet salts are booming at Woodinville, WA’s SaltWorks Inc, so much so that the firm marked its tenth anniversary by relocating to a 100,000-sq.-ft. processing and packaging facility where it smokes, flavors and otherwise adds value to sea salts harvested worldwide.

dogs new tricks
New flavor sensations are all the rage, and SaltWorks caters tothe demand with flavor-infused and smoked sea salt in a variety ofcontainers. Source: SaltWorks Inc.

Founders Naomi Novotny and Mark Zoske envisioned some extra cash from a home-based business when they began operations, recalls Novotny, president of the Seattle area company. Instead, SaltWorks tapped into the mainstreaming of refined dining and cable television’s insatiable appetite for cooking programs that have educated people about options to refined salt. The company offers more than 110 varieties of salt for retail and bulk shipments to other food companies, as well as bathing salts.

“The gourmet market has grown incredibly,” says Novotny. “Now people are looking for six or eight varieties when they go to the grocery store. It’s not just a white powder anymore.”
The company caters to demand with its own brands (Le Tresor, Fusion, Artisan Sale Co. and Pure Ocean) and as a copacker. Product diversity is matched by package diversity, with glass and plastic jars, canisters and pouches being filled. “We fill everything from tiny shakers to 2,200-lb. superbags,” she says. Up to 3 million lbs. of salt are inventoried to satisfy orders.

The new facility was outfitted with more than $3 million in new equipment, including a smokehouse that can process batches of one metric ton. The company also infuses sea salts with lemon, lime, habañera and other flavors. A vision system was deployed to inspect and reject crystals that do not meet color specs, and other equipment has been incorporated to meet commercial clients’ size and requirements for free-flowing materials. “Industrial sales open a whole new world of specifications,” Novotny reflects.  
 

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

Recent Articles by Kevin Higgins, Senior Editor

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Fabulous Food Plant: Paramount Citrus

Learn more about this fabulous food plant in Food Engineering's article, found here.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

THE MAGAZINE

Food Engineering Magazine

Food engineering magazine 2014 april cover

2014 April

Catch a preview of the Powder and Bulk Show in this April 2014 edition of Food Engineering. Also, be sure to check out a coffee stick making a real stir and a major advancement in the the pet food industry.
Table Of Contents Subscribe

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Food Master

Food Master Cover 2014Food Master 2014 is now available!

 

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.pnglinkedin_40px.png