Morton Salt has invested $1 million in a state-of-the art food lab at its research and development center in Elgin, Illinois, to support the food industry’s growing desire to reduce sodium levels in comestibles.
By creating a dedicated food lab at its R&D center, Morton Salt is adding new equipment and 1,300 sq. ft. of space for its team of food scientists and technical staff. Morton also plans to focus on new product development, enhanced formulations, application testing and technical support.
"One of the most important aspects of this investment in our R&D center is the value it will create for our customers," said Dr. John MacKinnon, Morton Salt's director of technology and innovation. "Morton is a long-time partner to the food industry — and our new food lab enables us to dial up our level of technical support throughout their development cycle while delivering on their future needs, particularly in the area of sodium reduction."
Morton Salt's R&D center is the main hub for its North American business and delivers innovation in food and across its other key categories, including water softening, pool maintenance, snow and ice control, health and beauty, pharmaceuticals and various industrial applications.
Morton Salt will be at the IFT Food Expo in New Orleans from June 22-24. Visitors to its booth (#2035) can sample foods infused with Morton Salt products such as salted caramel cupcakes and check out the company’s photo booth setup to mark the Morton Salt Girl's 100th birthday.