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Reducing sodium in a food product can improve its nutritional values. This also positively influences the Nutri-Score, the government’s food choice logo, for example. The Nutri-Score often improves to a more favorable category when the sodium content is reduced.
Magnesium is also an essential mineral involved in various bodily functions, including supporting muscle and nerve functions and maintaining a healthy bone structure. However, while we consume an excess of sodium on average, it appears that a significant percentage of the population does not meet the recommended daily intake of magnesium. Using Novasal restores this balance.
Sodium, typically consumed in the form of sodium salt (table salt), or sodium chloride, plays an important role in our bodies by regulating fluid balance and transmitting nerve impulses. However, our excessive consumption of sodium leads to health problems, such as high blood pressure, cardiovascular diseases, and kidney disease. Consequently, the World Health Organization, the Dutch Kidney Foundation, and the Netherlands Nutrition Centre advise reducing our salt consumption.
Pure magnesium salt tastes slightly salty, but very different from table salt. In the correct proportions, Novasal primarily takes over the flavor-enhancing properties of sodium salt. At the recipe level, a replacement of approximately 30% is usually achievable without any difference in taste. Novasal has proven to be applicable, without loss of flavor, in a wide range of food categories, including bakery, dairy, snacks, meat, fish, plant-based alternatives, and most shelf-stable products such as sauces and soups.
Our extensive kitchen and laboratory testing shows that the use of Novasal results in no significant difference in the preservative effect compared to the sodium salt it replaces. This also applies when salt plays a role in the fermentation of the product, such as in the production process of cheese, for example. Naturally, such recipe improvements require a customized approach, and we are pleased to offer our knowledge and experience in this regard.
Novasal has a team of dedicated food technologists and creative product developers who are eager to collaborate. We have extensive experience in adapting existing recipes across various food categories and managing the impact on the production process. We always do this in close collaboration with the manufacturer and the individuals behind the product.
Novasal and potassium chloride are both valuable salt substitutes that contribute to sodium reduction and a healthier mineral balance. In some cases, magnesium offers additional benefits: it has a milder, less bitter taste, enhances natural umami, and dissolves faster in moist applications. For instance, Novasal can accelerate the ripening process of cheese and ensure faster protein development (gluten) in bread dough. Additionally, magnesium is an essential mineral that many people are deficient in, whereas potassium is less suitable for certain target groups (such as individuals with kidney problems or those on specific medications).
