We have developed health-beneficial salt based on by-products from the basque food industry

The local seasonings are based on combinations of Añana salt with by-products recovered from Basque wine cellars and cider houses, with a notable phenol profile and rich in fibre: a healthier, zero-mile seasoning with less salt content, increased antioxidant compounds, more dietary fibre and highly welcomed organoleptic qualities.

We have used pulse combustion drying, an innovative drying technology for this sector. It enables the recovery of materials that would traditionally be wasted, giving them a new life in the form of zero-mile healthy seasonings. They are based on local raw materials: salt from mineral springs, and apple and grape by-products from the cider and wine industry; products which are all deeply rooted in Basque traditions and culture.