The Following Less Than 2% - Sea Salt

Sea salt is a type of salt produced by evaporating seawater. Unlike table salt, it is typically less processed and retains trace minerals from the water source, which can give it a slightly different flavor and texture.

Manufacturers add sea salt primarily as a flavor enhancer to improve the taste of foods. It also functions as a preservative, helping to extend the shelf life of many products by inhibiting microbial growth. It is commonly found in a wide range of processed foods, including snacks, baked goods, and prepared meals.

Sea salt, like other forms of salt, is primarily sodium chloride and is generally recognized as safe (GRAS) by the FDA. High sodium intake is a public health concern, as it can contribute to high blood pressure in some individuals. The FDA's Daily Value for sodium is 2,300 mg per day. JECFA has not set an ADI for sodium chloride as it is a fundamental nutrient and food ingredient, not typically evaluated as a food additive in the same way. The health effects of sodium are well-established, with recommendations focusing on moderation.