Microsalt Share Discussion Threads

[mr.oz] 13/2/2024 10:39

For any newbies, listen to Judith Batchelar OBE, Non-Executive Chair of MicroSalt
(Former director of Sainsbury and Safeway and in senior roles at Marks & Spencer.)

Judith is a Fellow of the Institute of Food Science and Technology and the President of the British Nutrition Foundation

[babbler] 13/2/2024 10:21

Will hit a quid today at this rate lol

[mr.oz] 13/2/2024 09:21

Got to be imv.
Very little free float
Sky is the limit if this is truly the Holy Grail for food manufacturers

[davethechef] 13/2/2024 09:01

So obvious this was going to move north again, on miniscule trading after end of day yesterday, wouldn't even allow 100 shares without going to NT(Negotiated Trade)
Should hit £1 within a couple of months, in time for first biggie news approximately April.
Then it'll be on greater radars of P.I's, press & sky's the limit, mirroring the CEO's mention of the possibilities are "infinite".
Moves on minimal trades, as minimal stock available.
One of the stocks of 2024 anyone!?!

[bountyhunter] 12/2/2024 17:12

A fair point. I own a stake through TEK hence my interest here although I've not invested directly. My take is that microsalt obviously works as a surface coating and most likely also when in suspension as suggested by dp above, however there will be limitations regarding the effectiveness when used as a general cooking ingredient if dissolved.

[mr.oz] 12/2/2024 10:17

"Since low-sodium salt is more expensive than standard table salt, it may require regulatory measures as well as promotion and subsidies to ensure widespread adoption"


One big reason for the above remark is the guidance a switch to low sodium,increased potassium alternatives. That is now out of date.

Microsalt is pure salt, low sodium
So, there is a better solution whilst there is regulatory pressure building

[weaverbeever] 12/2/2024 07:42

For arguments sake, let's say microsalt only works in 50% of applications. That's 50% of gazillions. Massive

[bountyhunter] 12/2/2024 07:28

Good points dp. Thank you for your well considered response directly addressing the point which I raised! :)

[donald pond] 11/2/2024 20:25

I have no position here but surely not all salt is dissolved? If it's in butter, or biscuits, or breads, or cereals, or noodles or pasta or cheese, ultimately aren't the crystals of salt suspended within solids? Yes, there's no point using it in a soup or sauce, or a sausage or burger, but there are still a huge number of uses.

[mr.oz] 11/2/2024 18:59

If nterested in SALT and trying to research and for added comment, please try this thread:



Very early days here

[billynom8] 11/2/2024 18:13

bountyhunter, if you have concerns don't invest.

[bountyhunter] 11/2/2024 10:47

Yawn, still no direct answer to my question, just sarcasm as before, I give up! Maybe you should look look up the word "dissolved"! Maybe you could tell me how microsalt works when dissolved as a cooking ingredient with a direct answer and without the sarcasm? I won't hold my breath.
Even if this is a limitation I'm not suggesting that this is not a good investment just that this aspect needs to be properly understood, as I won't be the only one asking this question.

[mr.oz] 10/2/2024 10:22

Did you visit here and research for yourself?



Very last two posts may lead you to the water.
Plenty of info, generally if you take the time.

[bountyhunter] 09/2/2024 18:29

Still no answer on how microsalt works when dissolved at which point the particle size is no longer relevant. Posting miscellaneous links does not answer that important question. It's a serious question which has not been answered directly to date. I'm still considering whether to invest or not but although I completely understand how it works when in particle form (so please don't repeat that yet again) I can't see how it can work when dissolved in food when the smaller particle size would become irrelevant i.e. when it's added to food and becomes dissolved during the cooking process.

[mr.oz] 09/2/2024 09:15

Listened again to Judith (above and in the header)

She describes Microsalt as a "Gamechanger" and that she grabbed the chance to work with them, "with both hands"

She explains "it does work...universally in all sorts of different products"
Before she explains how and where.

Also about regulation e.g. how limiting product placement amd advertising is already being used to limit brand owners activity, which can force food manufacturers to act.

"The timing is right"

[mr.oz] 08/2/2024 22:59

Listen to Judith Batchelar OBE, Non-Executive Chair of MicroSalt

Former director of Sainsbury and Safeway and in senior roles at Marks & Spencer. Judith is a Fellow of the Institute of Food Science and Technology and the President of the British Nutrition Foundation

[davethechef] 08/2/2024 22:13

Well done Mr.oz.
Onwards & upwards!

[mr.oz] 08/2/2024 20:46

Reposted presentation, and put it in the header of the new alternative thread:

[mr.oz] 08/2/2024 20:44

PRESENTATION ( in the header )

[mr.oz] 08/2/2024 20:05

Strategy Highlights:



· MicroSalt is sufficiently capitalised and well-positioned to pursue immediate opportunities in its business to business ("B2B") and business to consumer ("B2C") channels.



· The Board believe nearer term profitable growth will primarily be driven by its B2B business. In 2024, the Company will continue to prioritise conversion of current B2B customer trials into commercial volume orders, expanding current product line sales across to other product lines and to establish new potential B2B partners to reformulate their product ingredients using MicroSalt technology to reduce sodium content.



· Having secured commercial orders from Customer B, the Mexican business of one of the world's largest food, soft drink and snack manufacturers, and Customer A, a national Fortune-500 pharmacy / food retailer, for use in their crisp and salted nuts lines, the Board see a clear path to sales growth in its higher volume B2B business. The Company expects to announce new orders and new customers, primarily based in the US, in the coming period.



· MicroSalt is in early-stage discussions with three of the largest UK supermarkets to use MicroSalt technology in their own-label products, as well as suppliers of ready-meals and a fast food burger company.



· MicroSalt plans to attend at least 12 food shows globally, including international events in Frankfurt, Paris, Shanghai, Dubai, and Stockholm.



· In addition to over 1,000 US and Filipino outlets stocking MicroSalt salt shakers, the Company will maintain its global expansion, aiming to make B2C products available in more top-tier retail stores, and in new territories.



· To manage expected growing order volumes, the Company will continuously monitor and expand as appropriate its global distribution and logistics network of third party manufacturing facilities, storage hubs, and transportation routes. In the longer term, the Board may determine it appropriate to build and manufacture some of its required volumes inhouse.



· The Company is encouraged by global regulatory agendas supporting reduced sodium consumption and will seek to engage constructively with authorities and policymakers.



· Through MicroSalt's marketing and sales strategy, the Company will continue to educate consumers on the health benefits of lowering sodium consumption, and communicate to the food manufacturing industry the commercial benefits of reformulating products with MicroSalt's low sodium technology.



Reformulation



MicroSalt is working with existing and potential customers to reformulate products in order to reduce sodium content using MicroSalt's patented technology. The Company is encouraged by results to date, which include successful testing results for Customers A, B and C (as described in the Company's admission document). MicroSalt has a sales pipeline of potential customers engaged in testing and expects to announce additional updates throughout 2024.



MicroSalt has proved its technology can be implemented in the reformulation of ingredients of crisps, bread, ready meals, and coatings for salted nuts. The Company believes many more products have the potential to include MicroSalt technology.



The Company believes a substantial commercial opportunity exists through the changing attitudes of major food companies to reduce sodium, and that it is well positioned to take advantage of the nascent market for a healthier alternative that tastes like traditional salt

[mr.oz] 08/2/2024 20:02

Most recent Strategy RNS:



Reformulation



MicroSalt is working with existing and potential customers to reformulate products in order to reduce sodium content using MicroSalt's patented technology. The Company is encouraged by results to date, which include successful testing results for Customers A, B and C (as described in the Company's admission document). MicroSalt has a sales pipeline of potential customers engaged in testing and expects to announce additional updates throughout 2024.



MicroSalt has proved its technology can be implemented in the reformulation of ingredients of crisps, bread, ready meals, and coatings for salted nuts. The Company believes many more products have the potential to include MicroSalt technology.

[mr.oz] 08/2/2024 19:31

Just to make it easier for folks
Thanks to Theresalways one

[bountyhunter] 08/2/2024 19:24

Yes Mr Oz but the question is about when dissolved at which point the particle size is no longer relevant.

[theresalwaysone] 08/2/2024 19:14

See tek rns 13/10/22 Regarding roll out with ready meal company

[mr.oz] 08/2/2024 19:11

BH - it's simply twice as "salty" as normal salt, due to microscopic particle size yet larger surface area. That gives improved adhesion too.

lifted from website :

A breakthrough patented technology in salt production. MicroSalt® salt particles are natural salt that are approximately 100 times smaller than traditional salt, therefore they dissolve on your tongue immediately, providing more saltiness with less sodium.

I'm happy for those very exiting B2B customers and the very experienced board to provide us the proof of the pudding.

New thread that'll keep relevant links in the header