I'm not a salt snob or even aficionado, Mostly I use Morton Kosher Salt in cooking, on vegetables and in salads, and Hain Iodized Sea Salt for baking. No special reason why, just what I've used for many many years. My Hain sea salt ran out the other day and I picked up a new container. First thing I noticed is it's now smaller -- there is no shortage of salt and other than greed I can think of no reason to shrink the can from 26 oz to 21oz.
The second and real issue, one I called the company about is they changed the ingredients, and other than a few loose grains of salt the rest was a solid brick. I had to chop it apart. They went from "Salt, Calcium Silicate, Dextrose, Potassium Iodide and Calcium Bicarbonate" to "Salt, Tricalcium Phosphate, Dextrose, Potassium Iodide" I keep the container in my cupboard with a fairly large hole in the top so I can easily plunge my measuring spoon in, and in all the years I've used it it has never caked.
I'm sure it's all to save money, yet I find the product suffers. Odds are I will not buy Hain again, and look to other sources.
The second and real issue, one I called the company about is they changed the ingredients, and other than a few loose grains of salt the rest was a solid brick. I had to chop it apart. They went from "Salt, Calcium Silicate, Dextrose, Potassium Iodide and Calcium Bicarbonate" to "Salt, Tricalcium Phosphate, Dextrose, Potassium Iodide" I keep the container in my cupboard with a fairly large hole in the top so I can easily plunge my measuring spoon in, and in all the years I've used it it has never caked.
I'm sure it's all to save money, yet I find the product suffers. Odds are I will not buy Hain again, and look to other sources.