SunSalt was established in 1983 producing salt from the underground saline water at Hattah in North West Victoria. Equipped with the knowledge and experience gained from extracting value-added salts from inland brine, Murray River Salt ™ was established in 2000. From humble beginnings big things grow, and so Murray River Salt ™ began producing Australia’s only naturally Pink Salt, premium gourmet salt flakes utilising the brine from the Mourquong Salt Mitigation Basin, located 13 kilometres northwest of Mildura in New South Wales. The wealth of salty knowledge passes to the next generation to continue producing the much loved, global brand.

The ancient inland concentrated brine found within the Mourquong Mitigation Basin is recognized for its purity and mineral content.  This pristine saline water source has been trapped underground for many years and has not been exposed to the elements until it is pumped up for salt production.  The pure mineralized brine travels through several canals before entering a crystallizer pond.  The brine is evaporated by the sun and crystallizes over the summer months where it is then harvested and transported to Mildura where the salt flakes are packaged in a food grade environment. 

Murray River Salt has worked closely with government authorities to access the brine from the Mourquong Salt Mitigation Basin which is part of the Salt Interception Scheme which is a vital scheme that ensures saline water does not enter the precious fresh water resources in the Murray Darling Basin such as the Murray River.Murray River Salt has been able to tap into a natural resource and convert it into a value added gourmet food product whilst contributing to protecting our environment from the detrimental effects of salinity.  In 2004, the Governor General awarded Sunsalt the National Institute of Engineers Salinity Award.  This award is for companies who have demonstrated successful methods of reducing salinity impacts on the environment.