A block of cheese, a hotdog, chips, dill pickles, and bread are placed in a circle, with a bite taken off each of them.
Morton Lite Salt Mixture.
Half the sodium.
With Morton Lite Salt Brand you don’t have to sacrifice any of your product’s flavor when you cut back on sodium. MORTON LITE SALT effectively replaces the salt ingredient in cheddar, and hard cheeses such as romano, parmesan, and provolone.
It enhances the flavor of catsup, spaghetti sauces, tomato juice and soups, barbecue sauces, margarines, and many different salad dressings.
Snack people can continue to have good-tasting chips, pretzels, peanuts and other snakcs and still cut back on sodium levels.
Many of our taste panels have said rye and wheat bread made with MORTON LITE SALT have a better flavor.
Dill pickles and sauerkraut, which rely heavily on salt for palatability, are actually better tasting, thanks to MORTON LITE SALT.
We have an appreciable body of test data which supports these claims and is available to you for the asking.
If you are looking for a reliable way to reduce sodium, switch to LITE SALT,” the salt that gives the taste you need and only half the sodium.
Morton Lite Salt Mixture.
Division of Morton Thiokol, Inc.
Industrial Products
Chicago, IL
We’re making salt do more…and doing it better!
All the taste.
Effectiveness is promoted in this ad, which is evident by the sheer amount of foods Morton Lite Salt can be used in. Like the other ad in this journal, Morton Lite Salt is said to have half the sodium and the flavor needed for many products. Thus, it can be said that profitability is promoted in this ad as well.
What I find interesting is that in this ad, better flavor is claimed to be possible by Morton Lite Salt (rather than just retaining flavor). In this ad, there is also more discussion about what foods Morton Lite Salt can be used in.
Christy Lam
