The quality of the Formentera waters, unique for their transparency and turquoise colour, is due to the presence of the largest underwater meadows of Posidonia Oceanica in the Mediterranean Sea, declared a UNESCO World Heritage site in 1999. The Posidonia plant is a thriving specie in the Mediterranean Sea. Despite living underwater, it is not an algae but a true plant with roots, stem and leaves. Its presence in our waters is essential, as it produces large amounts of oxygen. The plants work like miniature jungles, creating habitats where large numbers of species can find an ideal habitat, acting as a natural purifier. In May 2006, a team of international scientists discovered a Posidonia oceanica plant between the islands of Formentera and Ibiza measuring 8 km long and estimated to be more than 100,000 years old.


The first salt production in Formentera dates back to the Phoenician times, more than 2.600 years ago. Fishermen came all the way from Fenicia and Israel to fish tuna in currents that were coming from the Atlantic Ocean. Those fishermen needed salt to preserve their prey and decided to produce that salt in Formentera. An island with an average 300 days of sunshine would reveal to be the perfect location…

Liquid Salt

 In 2008, David Calzada created the company Salines de Formentera sl. Following Archimedes’ tradition, it is almost by chance that David discovered the properties of the liquid salt of Formentera. David wanted to test the quality of the brine but didn’t have his tools with him. As an expert with more than 20 years experience in salt fields whole over the world, he decided to trust his senses and discovered that under a liquid form, the salt in Formentera had a very harmonious taste comparable with other quality sea salts. Lab tests proved that the liquid salt of Formentera contained only 8% Sodium. Since then, helping people reduce their sodium consumption without sacrificing on taste has become the leitmotiv of Salines de Formentera.

Working with the Food Industry

In 2011 a young entrepreneur named Antoine Woitrin joined the company. He believed that it was by working with the food industry that the company could have the largest impact on people’s health. By working with labs and food manufacturers, he proved that you could make great tasting products with substantially lower sodium content. Today, you can find Posidonia Salt in a bread roll at Starbucks or in one of the 11 fresh breads sold at Delhaize. You can also find quiches and meat products with great taste and only 8% sodium. The company’s objective is to be present in all types of processed food reducing the number of heart attacks and strokes, all over the world.

David Calzada Pous is the founder of Salines de Formentera. He comes from a family that has been active in the salt industry for more than 60 years. He has been working in salt fields all over the world. His sense for innovation allowed him to discover and develop the liquid salt of Formentera.

Antoine Woitrin has grown up in an entrepreneurial family active in organic food. Discovering the properties of the low sodium salt of Formentera led him to exchange his private equity job for the entrepreneurial adventure. He holds a Master in Law and an MBA from IE Business School.

Arnold Herinckx joined Posidonia in January 2017. Passionate about entrepreneurship and societal impacting projects, Arnold is in charge of the international development of Posidonia. Arnold holds a Master’s degree in Law from KU Leuven and a Master’s degree in Management from Vlerick Business School.