Salt of Hearts is a 100% natural and organic product, based on the idea of reducing salt intake without compromising on great taste. Most of us love salt, but it is not in health’s best interests. Salt of Hearts contains less than 15% salt; the interplay and texture of other ingredients makes it is a natural flavour-enhancer that highlights the salt.
“With Salt of Hearts we have worked intensively with flavours to create a mix that nails the basic elements of taste- sour, savoury, sweet, spice, bitter and umami. This creation is the result of close collaboration with Rasmus Bredahl, who is a chef and co-author of the cookbook Neurogastronomy – The secret to the perfect meal.
Use Salt of Hearts for the final touch instead of sprinkling salt over the dish; perfect for sprucing up eggs, fish, steaks, salads, avocado based foods, and can also be used in the grinder, and as table salt. The mix feels like salt, both on the fingertips when you sprinkle it on your food and when you taste it in your mouth.
In March 2018, Salt of Hearts won first place at the Danish ‘Økologisk Guld’ (Organic Gold) competition in the Kolonial category. The award is given by Økologisk Landsforening (Danish Organic Association) and focuses on the tastiest and most innovative organic products introduced to the market in the previous year.
We are proud and ecstatic to receive an award that focuses not only on taste, but also innovation, packaging, product history and value for money.
This is what the judges had to say:
‘The composition of taste is absolutely fantastic – new elements emerge with each bite’
‘Great flavours that don’t cease to surprise’
‘Meets a societal challenge’
In addition to Økologisk Guld 2018, Salt of Hearts has also won:
– “Golden Tavola”, 1st Nomination, Tavola, Belgium, February 2018
– “Most Innovative Product of the Year 2017”, HORECAEXPO, Belgium, November 2017
With Salt of Hearts you skimp on the salt, not on the taste.
Chef and author of the award-winning book “Neurogastronomy” (2016) Rasmus Bredahl came to us with the idea ofa salt that was not a salt in the traditional sense, but based on neurogastronomic principle that satisifies not only the stomach but also the brain.
The result was Salt of Hearts, the first neurogastronomic product.
“In practice, you can spare the salt by turning up the other basic perceptions of taste – the sour, the sweet, the bitter, the umami and the spice. If you ensure that the other basic flavours are distinctive and balanced, you do not need large amounts of salt to boost the taste, “says Rasmus – an idea he has implemented in the development of Salt of Hearts.