Research carried out by IRTA together with AQUAMARINA Costa Brava has shown that seawater can reduce up to 50% of the amount of common salt while maintaining the sensory quality of food and improving its nutritional profile.
A joint study between IRTA and AQUAMARINA Costa Brava —a brand of Productes de l’Empordà— revealed that seawater is a viable alternative to salt in various processed vegetable products such as pickles, fermented foods, tomato sauces, broths, pasta, and bread.
The research was conducted at the pilot plant of IRTA’s Fruitcentre in Lleida, with the support of the ACCIÓ Vouchers for Business Competitiveness, promoted by the Government of Catalonia.
“With this project, we’ve seen that seawater not only reduces the sodium content of products but also provides natural minerals and can improve texture and color in certain applications,” explains Ingrid Aguiló, researcher in IRTA’s Postharvest Program. “It’s a strategy that combines health and sustainability, opening up new opportunities for the Catalan food industry.”
Main Findings
In the case of vegetable pickles such as carrot, radish, onion, cucumber, or broccoli, the partial substitution of salt with seawater significantly reduces the conductivity of the medium—by up to 70% compared to products made with common salt. In broccoli, it even improves firmness and preserves the green color of chlorophyll.
For fermented foods such as kimchi and sauerkraut, the acidification process remains unaffected, and the final result maintains good sensory acceptance, with enhanced reddish and yellowish tones that make the product visually more appealing.
In the case of tomato sauces, the use of seawater results in a lighter-colored product with brighter hues, maintaining a flavor and texture very similar to those prepared with common salt.
Vegetable broths show almost identical organoleptic properties to conventional versions but require less added salt, which could allow them to be marketed as “low-salt” products.
In pasta cooking trials, a lower starch loss and a better-cooked texture were observed, without any noticeable differences in flavor. Finally, in the case of bread, both with and without gluten, replacing 50% of the water with seawater —without adding common salt— made it possible to obtain loaves with the same sensory and textural properties as those made with the maximum legally allowed amount of salt.
“This project shows how innovation in food processing can create shared value: healthier products for consumers and new opportunities for companies,” adds Jordi Ortiz, Innovation Technician in IRTA’s Postharvest Program.
Mediterranean Innovation with Purpose
The seawater from AQUAMARINA Costa Brava has proven to be a versatile ingredient aligned with the values of the Mediterranean diet and the growing trend toward reducing salt consumption. The results confirm its potential to produce vegetable-based foods with a better nutritional and environmental profile, without compromising quality or sensory acceptance.
“Consumers are looking for more natural and healthier alternatives without giving up on taste,” says Anna Fauquet, Quality Manager at AQUAMARINA Costa Brava. “Seawater allows us to reduce sodium content and naturally provide essential minerals, contributing to a more balanced and responsible diet. This project with IRTA is an example of how collaboration between research and business can generate real solutions for the food industry. At AQUAMARINA, we aim to bring innovation with added value to our region, promoting healthier and more sustainable eating.”
