- Sodium reduction up to 50% without compromising taste
- Easy handling
- 1:1 replacement of salt
- Usable in all food applications
- Different granulations
- Dedicated curing types for the meat industry
This problem has been recognised by the Member States of the World Health Organization (WHO) already in 2013. The Member States adopted a "Global action plan for the prevention and control of non-communicable diseases 2013-2020" which included global reduction target of sodium consumption. Since then, governments of many countries around the globe set targets for the reduction of consumed sodium amounts and/or reacted with voluntary or even mandatory warning labels on front of packaging labels. Please refer to the section "legal aspects" for more detail and find more information on the WHO communication below.
As elevated sodium intake has been associated with a number of health conditions including hypertension and cardiovascular disease, major health organisations such as the WHO have issued recommendations on the consumption of sodium. However, the population's actual sodium intake is still much higher than these guidelines suggest.
per day required to maintain vital functions
recommendation by WHO1
of sodium per day in the U.S.2
attributable to high sodium intakes
Major food and health organisations such as the WHO or the FDA have published guidelines on sodium intake.
|2010||181 of 187 countries in the world exceeded the WHO recommendations of 2 g sodium per day|
|2013||Target of a 30% reduction in mean population intake of salt/sodium by the World Health Assembly|
|2021||The world is not on track to meet that goal therefore WHO released new benchmarks|
|2021||FDA issued guidance for voluntary, short-term (2.5 years) sodium reduction targets for processed, packaged and prepared foods|
Survey conducted in November - December 2020 with 35 questions and 558 participants in Germany.
Female (65.8%), male (33.3%), employed (47.3%), student (35.5%), average salary: 2,001 € - 3,000 €
- 87% of respondents know that increased salt consumption is associated with risks
- 55% of respondents do not know the difference between salt and sodium
- 36% of respondents pay attention to reducing their salt consumption
- 95% salt less
- 35% do not eat convenience foods
- 15% use salt substitutes (mineral salt mix, herbal mix)
- Mainly under 30 year old people
- 49% no awareness
- 35% see no need
- 37% like to eat salty food
- 11% there is no good alternative
- 14% use salt substitutes, especially over 50 years old people
- 44% prevention of diseases
- 35% influence by other trends
- 15% increase in potassium
- 63% sea salt
- 29% mineral salt mix
- 17% reduced sodium salt
- 6% potassium chloride
- 47% availability in stores
- 35% taste
- 28% price
- 23% ingredients
- 91% supermarket
- 50% discount store
- 35% drugstore
- 31% organic market/reform store
- 10% online
Learn more about the report here.
In 2013, all 194 WHO Member States had committed to reduce population sodium intake by 30% by 2025. However, progress is slow, and until the publication of the report none of the member states has achieved the target yet. According to the WHO, cutting sodium intake is one of the most cost efficient methods to improve health. So-called "best buys" are suggested to the member states in order to work towards the target. These include (quote from WHO):
- Reformulating foods to contain less salt, and setting targets for the amount of sodium in foods and meals
- Establishing public food procurement policies to limit salt or sodium rich foods in public institutions such as hospitals, schools, workplaces and nursing homes
- Front-of-package labelling that helps consumers select products lower in sodium
- Behaviour change communication and mass media campaigns to reduce salt/sodium consumption
The WHO has checked the measures of each member state and calculated a "Sodium Country Score Card" from 1 (lowest level, just promises) to 4 (highest level, including mandatory measures and all best buys) for each country. The intention is now to encourage lower scored countries to build on the success stories of the few countries who already found a way to decrease their population's intake of sodium.
The WHO is committed to support member states in the implementation and monitoring of policies, regulations or other means to achieve the target. The overall goal is to "ensure that every adult and child enjoys healthy food environments to realise their human right to safe, secure and nutritious food, and the highest attainable standard of health."
 Wang YJ, Yeh TL, Shih MC, Tu YK, Chien KL. Dietary sodium intake and risk of cardiovascular disease: a systematic review and dose-response metaanalysis. Nutrients. 2020;12:E2934. doi:10.3390/nu12102934
 Mozaffarian D, Benjamin EJ, Go AS, Arnett DK, Blaha MJ, Cushman M, et.al. Heart disease and stroke statistics—2015 update: A report from the American Heart Association. Circulation. 131:e29–e322. 2015