For Organic Foods: Highest Purity without Additives and Anti-Caking Agents

According to current EU regulations, salt cannot be labeled as an organic product. However, we produce salts that comply with the strict guidelines for the production of your organic foods.

In organic production, only high-quality organic raw materials are used in their most natural state, and cultivation, animal husbandry, and feeding are precisely regulated. The primary goal is to minimize the impact on plants, animals, and the environment.

A food can be certified organic only if at least 95 percent by weight of all agricultural ingredients come from organic farming or organic animal husbandry. Salt (and water) falls under the remaining 5 percent of ingredients, which may be conventional only if they are generally not available in organic quality and have been approved by the EU (currently 30 raw materials, reduced to seven from 2024 onwards).

Which additives are permitted in salt?

In the production of organic food, the principle of "less is more" applies: as few additives as possible should be used, and salt without anti-caking agents should be used. Anti-caking agents such as silicon dioxide and sodium ferrocyanide, for example, are not allowed to be used, while calcium and magnesium carbonate are permitted.