Low-sodium foods appeal to more consumers
The trend towards healthier eating is having a lasting impact on the food industry. Consumers are increasingly paying attention to nutritional profiles, and salt is a particular focus. While the World Health Organization recommends a maximum daily intake of 5 g of salt, consumption in many countries remains at 9–10 g [1] . This discrepancy […]
How can food products be better marketed through the use of Plantsalt?
Salt reduction is not only a health necessity, but is also developing into a clear competitive advantage. With Plantsalt – a potassium-based alternative to conventional table salt – manufacturers have several monetization options. 1. Added value through health claims and Nutri-Score Products labelled with “reduced salt” or “with potassium salt” directly appeal to health-conscious consumers […]
Potassium chloride in food: prevention of high blood pressure and cardiovascular diseases
High blood pressure is one of the world’s biggest risk factors for cardiovascular diseases such as heart attack and stroke. One of the key drivers is excessive salt consumption. The WHO recommends limiting daily salt intake to a maximum of 5 g [1]. In reality, however, the global average intake is over 9–10 g per […]
Potassium chloride as a salt substitute in bread: technology & consumer tolerance
Bread typically contains 1–2% sodium chloride (NaCl), which performs essential functions such as dough stability, flavor, crust formation, and shelf life. At the same time, table salt is the main source of dietary sodium—a risk factor for hypertension and cardiovascular disease. Potassium chloride (KCl) is therefore increasingly being considered as a replacement, as it can […]
Whitepaper: Potassium salt in meat alternatives and cheese
Potassium chloride (KCl) enables food manufacturers to significantly reduce the sodium content in meat alternatives and cheese – without compromising taste, texture, or shelf life. Numerous studies demonstrate that partial substitution of sodium chloride (NaCl) with KCl in a range of 25–50% is realistically achievable [1], [2]. 1. Business Case for KCl 2. Meat alternatives […]
Why food manufacturers now need to reduce sodium
Reducing sodium in food is no longer a voluntary option, but is becoming a key strategic factor for manufacturers. Three reasons illustrate why action must be taken now: Conclusion Manufacturers who focus on sodium reduction early on not only meet health policy and regulatory requirements. They also position themselves as responsible players in the market, […]