Salt is essential for preservation, flavor enhancement, food structure and other necessary functions. In the food manufacturing world, it is one of the least expensive and most necessary ingredients. However, high sodium intake increases blood pressure, and hypertension is one of the primary causes of cardiovascular disease.
A recent consumer survey showed that over 90% of consumers state that overconsumption of sodium is a problem, though only 34% of consumers know that potassium salt can replace sodium salt to reduce sodium in food. When presented with the option of using potassium salt to reduce sodium, 82% of consumers prefer potassium salt over sodium. So how do manufacturers go about swapping the salt?
The simple salt swap – the case for potassium salt
More than 70% of total sodium intake in the US is from salt added during manufacturing and in restaurant food. The 2020-25…
