Jeroen Kramer, auteur op Novasal

Novasal enables salt reduction in cheese

Jeroen Kramer — Thu, 05 Feb 2026 10:49:13 +0000

Your Content Goes Here Dutch cheeses such as Gouda, Edam, and Leyden are known worldwide for their rich flavor and quality. However, these traditional cheeses contain relatively high levels of salt: an average of 2 to 2.5 grams per 100 grams of cheese. Salt is essential for flavor, rind formation, and preservation, but [...]

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Silky smooth tofu with Novasal magnesium salt

Jeroen Kramer — Mon, 12 Jan 2026 12:53:45 +0000

Your Content Goes Here Tofu is a popular plant-based protein product made by curdling soy milk into a solid white cake. Traditionally, this curdling process is done using nigari, a natural magnesium salt extracted from seawater. It is therefore no surprise that magnesium chloride has held a permanent place in tofu [...]

Het bericht Silky smooth tofu with Novasal magnesium salt verscheen eerst op Novasal.

The Difference Between Magnesium Chloride and Potassium Chloride

Jeroen Kramer — Wed, 05 Nov 2025 14:16:06 +0000

Your Content Goes Here Magnesium chloride and potassium chloride are both valuable salt substitutes that contribute to sodium reduction and a healthier mineral balance. In many food products, they can be used alongside each other and often complement one another functionally and nutritionally. Potassium chloride has been a well-known and widely accepted salt [...]

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Substantive green light for Baker’s Salt 2.0

Jeroen Kramer — Thu, 30 Oct 2025 08:19:38 +0000

Your Content Goes Here The RIVM has given a substantive green light for Baker's Salt 2.0, a significant step toward structural salt reduction in bread and other bakery products. This innovative type of salt replaces a large portion of sodium with the minerals potassium and magnesium, derived from magnesium salt (magnesium chloride). With [...]

Het bericht Substantive green light for Baker’s Salt 2.0 verscheen eerst op Novasal.

Plant-based spreads: naturally less salt, more magnesium

Jeroen Kramer — Wed, 15 Oct 2025 08:47:53 +0000

Your Content Goes Here The popularity of plant-based spreads containing healthier minerals such as magnesium salt is growing rapidly. From hummus to vegetable spreads, more and more consumers are choosing plant-based alternatives for their bread or crackers. They seek products that are tasty, packed with quality ingredients, and contribute to a healthy diet. [...]

Het bericht Plant-based spreads: naturally less salt, more magnesium verscheen eerst op Novasal.