Abstract: A method for preparing an infant food consumable by hand comprises grinding at least one frozen plant base to form grains with a grain size of less than one millimeter, mixing the ground at least one frozen plant base with a natural texturizing agent in a proportion between 2% and 30% by weight based on the final mass of the mixture, and oil and/or at least one aromatic compound in a proportion between 2% and 20% by weight based on the final mass of the mixture, dosing the mixture to prepare individual portions, cooking the individual portions thus prepared in moist heat, freezing the cooked individual portions, and packaging the frozen cooked individual portions.

Abstract: The invention relates to a salt substitute comprising, in combination with sodium chloride: 72% to 87% by weight of potassium chloride, 10% to 20% by weight of magnesium sulphate, and 3% to 8% by weight of calcium sulphate. These mineral compounds are typically of marine origin. The invention also relates to the uses of the salt substitute according to the invention as table salt, or for the industrial preparation of food for human and/or animal consumption, offering the same technical functions as salt. The invention also relates to a method for manufacturing a salted product as well as a foodstuff comprising the salt substitute.