You won't find a top-selling salt at the bottom of the bag.

[transcription]

# You won’t find a top-selling salt at the bottom of the bag. 

## Equal weights of Alberger Fine Flake Salt and granulated salt were dropped at a height of 18’’ onto a 20 degree textured panel. 99% of Alberger Fine Flake Salt stayed to the panel while only __% of the granulated salt stayed. 

You’ll find it clinging to your chips and snacks for dear life. Which explains why more snack foods are salted with DIamond Crystal Natural Flake Salt than all other salt products combined. 

Diamond Crystal is the one salt that stays put naturally. Our exclusive Alberger process creates a unique, multi-faceted natural flake that grips the surface of potato and corn chips, corn curls, puffed snacks, popcorn, salted nuts, crackers, bread sticks, pretzels, all kinds of snacks. Providing superior adherence and greater surface coverage than any other salt. And only Diamond Crystal offers you 8 precise screenings to assure the exact coverage you want.

Plus 99.95% purity for the kind of appearance and flavor that sells snack foods and improves shelf life.

For more information, contact your Diamond Crystal representative. Or write us a copy of our “Salt in Snack Foods” brochure.

After all, what good is a salf that falls to the floor or the bottom of the bag?

[alt text]

An image of a man pouring out a bag of potato chips, laying with a variety of salty snacks. Under that, a picture of a man in a lab coat comparing both salts, with one holding more to the panel. At the bottom of the advertisement, two workers putting Diamond Crystal salt on potato chips. 

[additional notes]

This advertisement emphasizes the importance of salt’s performance in food technology. The ad shows the versatility of the salt by mentioning/showing the snacks that could be salted. Appearance and flavor are mentioned to be enhanced by this salt, which are values coveted in 1983 food technology. The advertisement also highlights how their salt is better than their competitors proven by science. 

(Serena Goeriz)