The global effort to reduce sodium intake has gained significant momentum, as excessive consumption is associated with increased risks of high blood pressure, cardiovascular disease, and premature death.
At the same time, the growing shift toward healthier lifestyles is driving demand for foods with a balanced nutritional profile and reduced salt content - particularly among today’s increasingly health-conscious consumers.
Trends in sodium reduction: The global picture
The World Health Organisation recommends consuming less than 2,000 mg of sodium per day (approximately 5gr of salt), while the average intake in many countries exceeds 3,400 mg. In the US, 90% of adults consume more sodium than recommended, mainly through processed foods and eat-out meals.
The European Union and countries such as South Africa have implemented mandatory sodium limits on processed foods, while others, such as the US, are promoting voluntary initiatives aimed at gradually reducing sodium in 163 food categories by 20% over three years.
Impact on consumers: Βehaviours and challenges
Consumers worldwide are showing increasing interest in low-sodium products, with the market value estimated at $15 billion. Europe is emerging as a rapidly growing region in the reduced-salt packaged food sector — with countries such as the United Kingdom, Germany, France, and Italy leading sodium reduction strategies. The projected annual growth rate for this market in Europe is 6.3% over the next 5 to 10 years.
The growing focus on health and wellness, combined with an aging population and heightened consumer awareness about nutrition, is expected to be a key driver shaping demand in the coming years. However, adapting to foods with less salt can be difficult due to people's dependence on the taste of salt.
Research shows that gradually reducing sodium allows consumers to adapt without noticing significant changes in taste. In addition, education on label reading and the use of alternative seasonings can enhance the acceptance of lower-sodium foods.
Impact on salt producers and the food industry
Global trends toward reducing dietary sodium intake pose a challenge for certain sectors of the salt industry - particularly those that supply the food industry - due to a potential decline in demand for traditional salt (NaCl). At the same time, however, these trends create significant opportunities for innovation and the development of new, healthier products.
Techniques and alternatives for sodium reduction
Reducing sodium in food presents technical challenges, as salt contributes not only to taste but also to preservation and texture.
Beyond conventional table or industrial salt, alternatives with lower sodium content are now being developed, either by partially replacing NaCl with potassium chloride (KCl) or by utilising natural salt sources rich in minerals. KCl, which occurs naturally in mineral deposits, is used alone or in mixtures (e.g. 50:50 or 65:35 with NaCl). Although it can have a bitter or metallic aftertaste, technological advances in flavour modification and natural enhancers allow it to be incorporated in a palatable way.
Sea and rock salt as a basis for natural salt substitutes
Research is also focused on developing natural forms of reduced-sodium salt by leveraging the diverse mineral content found in sea and rock salt.
One example is sea salt harvested from shallow lagoons at early stages of crystallization. This salt has a slightly lower sodium chloride (NaCl) content and retains more beneficial minerals such as magnesium and potassium. Likewise, salts sourced from regions with unique geochemical characteristics tend to have higher concentrations of trace elements. These products, rich in minerals like magnesium and potassium, are designed for the food and hospitality industry, combining natural origin with a healthier nutritional profile.
These trends are driving the creation of new types of ‘healthy’ or ‘functional’ salts that meet the needs of modern diets and appeal to both the food industry and conscious consumers. Salt producers are thus being called upon to redefine their role, evolving from suppliers of a basic commodity to providers of innovative nutritional solutions.
Reducing sodium intake is a critical strategy for improving public health worldwide. The success of this effort requires cooperation between governments, the food industry and consumers. Technical challenges can be addressed through innovation and education, while growing demand for healthier products indicates that the market is ready for this transition and companies investing in such solutions today are positioning themselves advantageously in tomorrow's market.