Niacin

What It Is?

Also known as vitamin B3.

Why It's Used?

Used in baking to enrich as a nutrient and is essential for converting food into fuel!

Reduced Iron

What It Is?

Iron de-oxified, in essence is mostly iron.

Why It's Used?

Another nutrient in the lineup, supports oxygen balance throughout the body.

Source: http://www.whatisthatingredient.com/ingredient.php?id=7

Thiamin Mononitrate

What It Is?

Also known as vitamin B1.

Why It's Used?

A nutrient essential to breaking down carbohydrates, aides in digestion.

Riboflavin

What It Is?

Also known as vitamin B2.

Why It's Used?

Added nutrient that can support healthy skin and supports maintaining and building body tissue.

Folic Acid

What It Is?

Also known as vitamin B9.

Why It's Used?

Helps the body convert carbohydrates into fuel!

Whole Wheat Flour

What It Is?

Flour milled from the entire wheat kernel. This includes the fiber, nutrients and oils in the germ and the bran from the coat. This is the foundation of raised wheat bread.

Why It's Used

Provides the majority of the starches, proteins, and essential nutrients for the formation of the dough, which is the foundation of leavened bread.

Meet one of our suppliers at
Grain Craft

Did You Know?

Wheat was first planted in the United States in 1777 as a hobby crop.

Wheat is grown in 42 states in the United States.

Source: http://wheatworld.org/wheat-101/wheat-facts

Enriched Wheat Flour

What It Is?

Flour milled from the starchy center of a wheat kernel, excluding the germ and bran, that is enriched with thiamin, riboflavin, niacin, folic acid, and iron replacing the nutrients and vitamins lost in the milling process. This is the foundation of raised wheat bread.

Why It's Used?

Provides the majority of the starches, proteins, and essential nutrients for the formation of the dough, which is the foundation of leavened bread. It produces a softer, lighter crumb with a sweeter flavor than whole wheat flour, but has less fiber.

Meet one of our suppliers at
Grain Craft

Did You Know?

After the Great Depression, US federal agencies conducted nutritional surveys. The results revealed nutrient deficiencies throughout the population. In 1941 the federal government launched a voluntary flour and bread enrichment program. By 1943 enrichment of bread products was required! Although the measure was lifted in 1948 enriched four is still widely used in many products for the same nutritional benefits.

Source: bakingbusiness.com

Grains & Seeds Mix

What It Is?

A blend of grains and seeds including steel cut wheat, steel cut oats, oat flakes, barley flakes, soft white wheat flakes, amaranth, flax seeds, wheat germ, whole grain corn meal, sunflower seeds, oat fiber, cracked wheat, poppy seeds, quinoa, triticale flakes, rye flakes, red wheat bran, millet, pumpkin seeds, chia seeds, golden flax, brown rice, spelt flakes, buckwheat groats, khorasan wheat flakes, sorghum, and durum wheat flour.

Why It's Used?

Imparts flavor, adds texture and nutrition to the loaf.

Did You Know?

The first cereal grains were domesticated by early primitive humans. About 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crecent region. Emmer wheat, einkorn wheat and barley were three of the so-called Neolithic founder crops in the development of agriculture.

Source: https://en.m.wikipedia.org/wiki/Cereal

Cracked Wheat

What It Is?

Whole grain product made by griding wheat berries in to coarse particles.

Why It's Used?

Imparts flavors, adds textures and nutrition to the loaf.

Did You Know?

Record of cracked wheat use dates back to 1,000 BC by the Romans, Arabs, and Egyptians.

Baker's Yeast

What It Is?

A single cell microorganism.

Why It's Used?

Gives leavened bread it's flavor characteristic and crumb texture. Without baker's yeast, you'd have flat bread.

Did You Know?

The first record of baker’s yeast usage was traced back in the ancient Egyptian era. It was used to bake the bread.

Water

What It Is?

It's H2O, what the earth and our bodies are mostly made of.

Why It's Used?

Triggers all natural chemical processes by hydrating the ingredients in the formation of the dough.

Did You Know?

75% percent of your brain is water and you could only survive about a week without it?

Water regulates human body tempurature, cushions joints and protects organs and tissues, so drink up!

Almost 97% of the worlds water is undrinkable, about 2% is locked in glaciers or ice caps, which leaves just about 1% for human and agricultural needs.

Source: http:///www3.epa.gov/safewater/kids/waterfactsoflife.html

Sugars

What It Is?

A sweet substance that consists essentially of sucrose obtained from sugarcane or sugar beets.

Why It's Used?

Imparts flavor, feeds the yeast, and contributes to crust color. It helps create the beautiful crust, texture, and delicious taste.

Did You Know?

When sugar was founded, it was used for medicine not food. Sugar was also called 'sweet salt'.

Source: The Sugar Cane Industry: An Historical Geography from its Origins to 1914. Cambridge University Press. J.H. Galloway (1989)

Honey

What It Is?

A sweet, viscous fluid made by bees from nectar collected from flowers.

Why It's Used?

Imparts flavor, feeds the yeast, and lends to freshness as it retains moisture in the finished product. It's what makes our Honey Wheat perfectly sweet.

MEET ONE OF OUR SUPPLIERS AT GLORYBEE

Did You Know?

Honey is the ONLY food source produced by an insect that humans eat.

A typical Bee colony consists of 30,000 to 60,000 bees.

99% of the bee colony is made up of female bees known as worker bees.

Source: https://glorybee.com/content/honey-facts-nutrition#rawhoney

Agave Syrup

What It Is?

A liquid sweetner made from the sap of the agave plant.

Why It's Used?

Imparts flavor, feeds the yeast amd lends to freshness as it retains moisture in the finished product.

Did You Know?

The Agave tenquilana plant is used to produce tequila, and agave syrup is the byproduct of this process.

Molasses

What It Is?

A sweet, viscous fluid obtained from refining of sugarcane or sugar beet juice into sugar.

Why It's Used?

Impart flavor, provide unique sweetness to the bread.

Did You Know?

Each stalk of sugarcane contains about 30 teaspoons of sugar and 6 teaspoons of molasses.

Wheat Gluten

What It Is?

Proteins found in wheat. Gluten is the glue that helps hold the bread together.

Why It's Used?

When mixed with water, gives the dough extra elasticity to hold the gas created by yeast fermentation which allows the bread to rise.

Did You Know?

Wheat Gluten has been used in China since the 6th century as a substitute for meat consumption.

Source: Dietary Protein Quality Evaluation in Human Nutrition. Report of an FAO Expert Consultation. Food and Agriculture Organization of the United Nations (2013).

Potato Flakes

What It Is?

Potato that has been dehydrated and made into flakes.

Why It's Used?

Imparts flavor, adds texture and moisture to the loaf.

Did You Know?

Prepared dehydrated potatoes are good sources of vitamin C and the B vitamins. They also supply protein and fiber.

Source: https://www.livestrong.com/article/299811-what-are-the-benefits-of-instant-mashed-potatoes/

Salted Butter

What It Is?

A dairy product made by churning cream.

Why It's Used?

Gives the bread a rich flavor as well as softens the crumb structure (bread texture). As an added bonus it aids in slicing. Bread and butter, the perfect match!

Did You Know?

The world's earliest butters were made from the milk of yak, sheep and goats - not cows!

Baked goods get their different textures depending on how butter is combined with flour and sugar.

Source: Butter: A Rich History, Elaine Khosrova, 2016

Salt

What It Is?

A mineral composed primarly of sodium chloride.

Why It's Used?

Imparts flavor, controls fermentation, and strengthens the dough. Salt makes your Naked Bread tasty and pretty.

Did You Know?

Roman soldiers were sometimes paid in salt - which is where the world 'salary' comes from.

Source: http://www.maldonsalt.co.uk/About-Salt-Salt-interesting-facts.html

Ascorbic Acid

What It Is?

Otherwise known as Vitamin C.

Why It's Used?

Helps the dough to develop by helping the yeast react faster and strengthening the dough resulting in better loaf volume and softness. Because it is used for a specific affect on the dough, the Food and Drug Administration requires us to list it as a dough conditioner.

Did You Know?

Hungarian biochemist, Dr. Albert Szent-Gyorgi, first isolated vitamin C in 1928.

Source: http://vitamins.lovetoknow.com/Interesting_Facts_About_Vitamin_C

Enzymes

What It Is?

Highly specialized proteins that build and breakdown organic matter. Enzymes work hard to create a great baked product!

Why It's Used?

Used to help dough withstand the process of baking and also to improve the finished product quality.

Did You Know?

Helps the flour rise and is a natural preservative. It allows our bread to reach lofty heights and last longer.

Source: https://www.disabled-world.com/medical/supplements/enzymes/

Distilled Vinegar

What It Is?

A mix of acetic acid and water. Acetic acid has antibacterial and antifungal properties.

Why It's Used?

Helps the flour rise and is a natural preservative. It allows our bread to reach lofty heights and last longer.

Did You Know?

The name vinegar comes to us from the French word, "vin aigre" which means sour wine.

Vinegar's shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration.

Sources: https://versatilevinegar.org/faqs/, https://pubchem.ncbi.nlm.nih.gov/

Palm Oil

What It Is?

A type of edible vegetable oil that is derived from the palm fruit, grown on the African oil palm tree.

Why It's Used?

Gives the bread a rich flavor and softens the crumb structure (bread texture).

Did You Know?

Naked Bread uses RSPO Certified Mass Balanced Palm Oil.

The Mass Balance supply chain system administratively monitors trade in RSPO-certified sustainable palm oil and its derivatives throughout the supply chain.

RSPO certification is an assurance to the customer that the standard of production is sustainable.

Sesame Flour

What It Is

Ground sesame seeds in powdery form.

Why It's Used

Imparts flavor. Sesame flour has nutty and sweet flavor.

Did You Know?

The Romans ground sesame seeds with cumin to make a pastry spread for bread. Once it was thought to have mystical powers, and sesame still retains a magical quality, as shown in the expression "open sesame," from the Arabian Nights tale of "Ali Baba and the Forty Thieves."

Source: https://www.britannica.com/plant/sesame-plant

Oats

What It Is?

Oats are a versatile, nutrient-rich cereal grain used throughout the world. They are frequently used for breakfast porridge, granola, oat-milk, and baking.

Why It's Used

Oats can lighten texture, while inclusion of whole oats add complexity to baked goods. Oats provide a crunch and slightly nutty flavor when added to breads, muffins, and granolas.

Meet one of our suppliers at
Grain Craft

Did You Know?

Wild Oats are believed to have been first cultivated over 11,000 years ago in the Jordan Valley in the Middle East. Originally, oats were grown as a secondary crop and remained that way until Europeans began growing domesticated oats about 3000 years ago.

Source: https://en.wikipedia.org/wiki/Oat

Organic Enriched Wheat Flour

What It Is?

Organic flour milled from the starchy center of a wheat kernel, excluding the germ and bran, that is enriched with thiamin, riboflavin, niacin, folic acid, and iron replacing the nutrients and vitamins lost in the milling process. This is the foundation of raised wheat bread.

Why It's Used?

Provides the majority of the starches, proteins, and essential nutrients for the formation of the dough, which is the foundation of leavened bread. It produces a softer, lighter crumb with a sweeter flavor than whole wheat flour, but has less fiber.

Meet one of our suppliers at
Grain Craft

Why Organic?

Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.

Source: https://www.helpguide.org/articles/healthy-eating/organic-foods.htm

Organic Whole Wheat Flour

What It Is?

Organic flour milled from the entire wheat kernel. This includes the fiber, nutrients and oils in the germ and the bran from the coat. This is the foundation of raised wheat bread.

Why It's Used?

Provides the majority of the starches, proteins, and essential nutrients for the formation of the dough, which is the foundation of leavened bread.

Meet one of our suppliers at
Grain Craft

Why Organic?

Organic farming is better for the environment. Organic farming practices reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without pesticides is also better for nearby birds and animals as well as people who live close to farms.

Source: https://www.helpguide.org/articles/healthy-eating/organic-foods.htm

Sprouted Ingredients

Sprouted Grain Blend

What It Is?

A blend of whole grains including wheat, rye and triticale that have just begun to sprout and have been preserved in wheat sourdough to capture the nutritional benefits of the sprouted grains for baking.

Sprouted Whole Wheat Flour

What It Is?

Flour milled from sprouted whole grains. Sprouted Whole Wheat Flour is the result of germinating whole grain into a living plant. It is made from the entire plant – the germ, bran and endosperm.

Why It's Used?

Imparts flavor and adds nutrition to the loaf.

Did You Know?

Sprouted grains have many health benefits. It’s the result of catching the sprouts during the germinating process. “This germinating process breaks down some of the starch, which makes the percentage of nutrients higher. It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body. So sprouted grains have more available nutrients than mature grains,” Secinaro says. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein. Sprouted grains also may have less starch and be easier to digest than regular grains.

Source: https://www.health.harvard.edu/blog/sprouted-grains-nutritious-regular-whole-grains-2017110612692

Organic Baker's Yeast

What It Is?

A single cell microorganism.

Why It's Used?

Gives leavened bread it's flavor characteristic and crumb texture. Without baker's yeast, you'd have flat bread.

Did You Know?

The first record of baker’s yeast usage was traced back in the ancient Egyptian era. It was used to bake the bread.

Source: https://factfile.org/8-facts-about-bakers-yeast

Organic Wheat Gluten

What It Is?

Proteins found in wheat. Gluten is the glue that helps hold the bread together.

Why It's Used?

When mixed with water, gives the dough extra elasticity to hold the gas created by yeast fermentation which allows the bread to rise.

Did You Know?

Wheat Gluten has been used in China since the 6th century as a substitute for meat consumption.

Source: Dietary Protein Quality Evaluation in Human Nutrition. Report of an FAO Expert Consultation. Food and Agriculture Organization of the United Nations (2013).

Organic Cultured Wheat Flour

What It Is?

Cultured Wheat Flour is a natural, clean label mold inhibitor and antimicrobial agent.

Why It's Used?

It is used as a natural preservative and allows our product to last longer.

Source: https://bakerpedia.com/ingredients/cultured-wheat/.

Organic Sugar

What It Is?

A sweet substance that consists essentially of sucrose obtained from organic sugarcane or organic sugar beets.

Why It's Used?

Imparts flavor, feeds the yeast, and contributes to crust color. It helps create the beautiful crust, texture, and delicious taste.

Why Organic?

Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.

Source: https://www.helpguide.org/articles/healthy-eating/organic-foods.htm

Organic Brown Sugar

What It Is?

Organic brown sugar is refined from sugar cane, with distinctive brown color due to the presence of molasses.

Why It's Used?

Organic brown sugar is used very similarly to organic cane sugar, but it provides a touch of extra flavor.

Did you know?

Brown sugar came into popular use with rise of European sugar plantations in the Caribbean in the 1700s. It was widely used as a sweetener in England and its American colonies, because it was much cheaper than white sugar.

Source: https://www.ehow.com/about_5375423_history-brown-sugar.html

Organic Honey

What It Is?

A sweet, viscous fluid made by bees from nectar collected from flowers.

Why It's Used?

Imparts flavor, feeds the yeast, and lends to freshness as it retains moisture in the finished product. It's what makes our Honey Wheat perfectly sweet.

MEET ONE OF OUR SUPPLIERS AT GLORYBEE

Did You Know?

Honey is the ONLY food source produced by an insect that humans eat.

A typical Bee colony consists of 30,000 to 60,000 bees.

99% of the bee colony is made up of female bees known as worker bees.

Source: https://glorybee.com/content/honey-facts-nutrition#rawhoney

Organic Salted Butter

What It Is?

A dairy product made by churning cream.

Why It's Used?

Gives the bread a rich flavor as well as softens the crumb structure (bread texture). As an added bonus it aids in slicing. Bread and butter, the perfect match!

Why Organic?

Organic meat and milk are richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions.

Source: https://www.helpguide.org/articles/healthy-eating/organic-foods.htm

Organic Distilled Vinegar

What It Is?

A mix of acetic acid and water. Acetic acid has antibacterial and antifungal properties.

Why It's Used?

Helps the flour rise and is a natural preservative. It allows our bread to reach lofty heights and last longer.

Did You Know?

The name vinegar comes to us from the French word, "vin aigre" which means sour wine.

Vinegar's shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration.

Sources: https://versatilevinegar.org/faqs/, https://pubchem.ncbi.nlm.nih.gov/

Organic Palm Oil

What It Is?

A type of edible vegetable oil that is derived from the palm fruit, grown on the African oil palm tree.

Why It's Used?

Gives the bread a rich flavor and softens the crumb structure (bread texture).

Did You Know?

Naked Bread uses RSPO Certified Mass Balanced Palm Oil.

The Mass Balance supply chain system administratively monitors trade in RSPO-certified sustainable palm oil and its derivatives throughout the supply chain.

RSPO certification is an assurance to the customer that the standard of production is sustainable.

Leavening

What It Is?

The process of converting fermented sugars into carbon dioxide and ethanol gas, which makes the bread rise.

Germ

What It Is?

The embryo of the wheat kernel separated in milling and used especially as a source of vitamins and protein.

Source: Merriam-Webster

Bran

What It Is?

The firm, fibrous skin around the grain.

Organic Sunflowers Seeds

What It Is?

Organic Sunflower seeds are the fruit from the large flower head of the sunflower plant. It has a mild, nutty flavor.

Why It's Used?

Imparts flavor, texture and adds nutrition to the loaf.

Did You Know?

Enos Slaughter and Stan Musial, both Hall of Famers, chewed on the seeds in the 1950s, but it wasn’t until baseball legend Reggie Jackson started chewing them in 1968 that sunflower seeds took hold in the minds and mouths of baseball players.

Source: https://bit.ly/3MiMowK

Organic Baby Oat Flakes

What It Is?

Organic Baby Oat Flakes are dehulled oats that have been cut, steamed, and rolled into a small flake.

Why It's Used?

Imparts flavor, texture and adds nutrition to the loaf.

Did You Know?

Historical attitudes towards oats have varied. Oatbread was first manufactured in Britain, where the first oat bread factory was established in 1899. In Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet.

Source: https://en.wikipedia.org/wiki/Oat

Organic Oat Fiber

What It Is?

Organic oat fiber is made from the husk of the oats. The husk is ground down into a powder that can be used like flour.

Why It's Used?

Enhances softness and moisture of the bread along with adding nutrition to the loaf.

Did You Know?

Historical attitudes towards oats have varied. Oatbread was first manufactured in Britain, where the first oat bread factory was established in 1899. In Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet.

Source: https://en.wikipedia.org/wiki/Oat

Butter Making Process

The process of making butter isn't complicated!
  1. The cream is first pasteurized, chilled and fed into a long, screened cylinder with a rotating drum fitted with beaters down the center.
  2. The cream is whipped into a foam, which gradually causes the fat particles to shed liquid and cling together.
  3. Augers compress these sticky, grainy solids and force out any residual liquid, and what remains in the churn….pure, raw butter which is squeezed through a perforated plate into long, noodle shapes and is ran through a vacuum chamber.
  4. This is where the magic happens! Without a vacuum chamber, butter has an average of 4 to 5% air. The vacuum process results in a product that is dense, well-emulsified and less than 1% air.
  5. Next step, known as the “butter boat” or “butter silo” is the sight that makes us weak at the knees! It is where the butter reaches yellow, creamy perfection. It is flawless – solid, but not hard, creamy but not melted. Each turn of the paddle forms soft ripples and luscious waves of butter. It is what dreams are made of. The cows would be so proud.
  6. Finally, the fresh butter is pumped to one of several packaging lines, where it is pressed into the desired shape. It is safely sealed and delivered to your neighborhood restaurant, grocer, or BAKERY.

GloryBee is more than just a honey and ingredients company. First off and foremost, it is a company of beekeepers who are not only passionate about supplying 100% pure honey, but who are also dedicated to taking care of bees.

Founded in Eugene, Oregon in 1975 by third generation beekeeper, Dick Turanski, beekeeping is at our roots. More than 40 years later, this still remains true. Alan Turanski, current President of GloryBee and son of Dick, is himself a beekeeper and has learned first-hand not only how fascinating and beautiful honeybees are but also how vital they are to our food supply and the overall health of our planet. RaeJean Wilson, Senior Vice President and daughter of Dick, became a honey enthusiast at a very early age as a result of growing up in a beekeeping family. Her appreciation only increased over time and led to a passion for helping protect the future of our honeybees.

Fun Fact:

The relationship between United States Bakery and GloryBee goes way back.  As a matter of fact, United States Bakery was GloryBee’s first large manufacturing customer!  It all began in 1975, when Dick Turanski, the first-generation owner of GloryBee, was selling 60 pound pails of honey to small local bakeries in the Eugene and Springfield area.  Dick and his wife Pat loved to eat honey wheat bread from these small, local bakeries. This sparked an idea – why not partner with United States Bakery to create a honey wheat bread?!  The rest you can say is history!

In 2012, GloryBee launched SAVE THE BEE®, a social responsibility program that directly supports organizations dedicated to saving honeybees. To learn more about SAVE THE BEE® and how you can help, we invite you to watch this video.

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To learn more about GloryBee visit:
http://glorybee.com/

Meet the Schanz Family, one of our partners from Billings, Montana. Jeff's family has been farming for 4 generations since 1913.

With approximately 1,500 acres and an additional 500 acres used for winter grazing, the farm primarily goes winter wheat. Jeff is a graduate of Montana State and has a degree in engineering. The Schanz Farm focuses on quality, education and sustainability through no-till farming. They have been practicing no-till farming for over 25 years which greatly enhances soil while reducing erosion. No-till farming is a technique that increases the amount of water into the soil as well as retention, which results in a greater cycling of the nutrients in the soil.

For Jeff, the goal is to use the land as efficiently as possible while growing high quality crops in partnership with Grain Craft.

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To learn more about Grain Craft, visit www.graincraft.com

Meet the Myers Family!

Jason Myers joined his grandfather and uncle in managing the family farm about two years ago, growing a variety of crops ranging from winter wheat, spring wheat and chickpeas. His time working outside of farming prepared him for embracing more of the “outside-the-box” thinking being applied to farming in an effort to implement practices that reduce impact on the land.

“There is a lot more strategy that goes into farming today,” said Jason, when asked about technology advances. “Better knowledge of fertilizer, improved management techniques, more wheat varieties and planting options are available, including new crops such as chickpeas.” The increase in farming pulses such as lentils and chickpeas reflect how farmers are reacting and adjusting to market preferences, along with consumer desire to better understand how their food is grown and the broader farm-to-table movement.

Jason continued, “I think it’s great that people want to know more about the origins of their food. They might even learn how much effort goes into that product on the shelf, the risks farmers encounter every growing season and how many people each farmer feeds.” The Myers family is hard at work feeding the world, while applying land-management strategies and testing new technologies in the pursuit of sustainable agriculture. It’s a big job, and through ADM Grower Connect, they hope to better connect consumers to their food and increase awareness of the challenges facing modern farmers.

Click here to learn more about ADM.

*Grower Connect content on ADM.com is a copyright of Archer Daniels Midland Company.
**The ADM logo is a registered trademark of Archer-Daniels-Midland Company.

In 1966, Cargill started producing food-grade salt. Today, Cargill’s production capacity and supply chain has grown into creating a variety of salt solutions for customers. They operate seven food-grade salt plants in the United States, with products ranging from sea salt to the famous Alberger® Flake Salt. Cargill is a trusted salt supplier to many industries with a salt portfolio that includes core ingredient granulated salts, specialty flake salts, a full line of purified & gourmet sea salts, as well as sodium reduction products!

Cargill recognizes the responsibility that comes with operating a business of their scale and is committed to pursuing a sustainable supply chain that enriches their customers, employees, and communities. Cargill is committed to reducing its carbon footprint for the preservation of the planet and has recently made improvements in freshwater efficiency, greenhouse gas efficiency, and have made investments in energy efficiency.

Read more about Cargill Salt’s sustainability investments.

To learn more about where Cargill’s food salt comes from, watch this video.