SALTWELL showcases flavour-focused sodium reduction for food manufacturers
Natural salt innovation targets lower-sodium formulations without compromising taste, functionality or clean-label requirements.
SWEDEN – SALTWELL® will showcase its natural sodium reduction solution at Food Ingredients Europe (Fi Europe), highlighting opportunities for food manufacturers to develop lower-sodium products while maintaining flavour, functionality and shelf-life.
The company’s SALTWELL® salt contains 35% less sodium than conventional salt and is designed to deliver comparable functionality and taste, with the potential to improve flavour in certain applications.
The ingredient can be used across multiple food categories, including meat, bakery, dairy, ready meals, soups, sauces and condiments.
At Fi Europe, formulation experts from SALTWELL Group will conduct taste demonstrations to show how manufacturers can reduce sodium by up to 40% in some applications without negatively affecting sensory characteristics or shelf-life.
The solution is also positioned to help producers meet clean-label expectations while addressing growing demand for healthier food products.
Anders Hansson, CEO of Sweden-based SALTWELL Group, said the ingredient offers a like-for-like alternative to conventional salt, with sensory testing indicating that it can improve flavour in some formulations.
He added that tasting demonstrations provide manufacturers with an opportunity to assess the ingredient’s performance and understand how reduced-sodium formulations can retain consumer appeal.
Sodium reduction drives food reformulation
SALTWELL’s showcase comes as food manufacturers face increasing pressure to reduce sodium levels in processed foods without compromising product quality.
Salt plays several roles beyond flavour enhancement, including supporting texture, controlling microbial growth and contributing to shelf-life in certain applications. Reducing it therefore requires careful reformulation and validation.
The World Health Organization recommends that adults consume less than 2,000mg of sodium daily, equivalent to less than 5g of salt.
Excessive sodium consumption is associated with increased blood pressure and a higher risk of cardiovascular disease, making sodium reduction an important public health priority.
For food processors, the challenge is balancing nutritional targets with production efficiency, food safety and consumer expectations.
Alternative salt ingredients and reformulation technologies offer potential routes to lower sodium content while preserving the characteristics expected of established products.
New Chile facility strengthens supply capacity
Earlier this year, SALTWELL Group announced the opening of a new factory in Santiago, Chile, close to the source of its raw materials.
The facility is intended to increase production capacity and strengthen the company’s supply chain.
The expansion could support wider adoption of SALTWELL® among food manufacturers seeking ingredients for sodium-reduction programmes across multiple product categories.
At Fi Europe, the company will focus on demonstrating how its ingredient performs in practical formulations, as manufacturers increasingly explore ways to improve nutritional profiles while maintaining taste, consistency and product stability.
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