Archief FAQs - Novasal

Why use Novasal (magnesium salt) instead of potassium chloride as a salt substitute?

daan — Tue, 03 Jun 2025 10:52:01 +0000

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 [...]

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How do I order Novasal?

admin — Wed, 07 May 2025 15:34:00 +0000

Are you interested in incorporating Novasal into your products? We would be pleased to explore the possibilities with you and offer support where needed – from product development to production optimization. To order Novasal, request a sample, or receive more information, simply contact us via the contact form. We look forward to assisting you!

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What formats and order quantities does Novasal offer?

admin — Wed, 07 May 2025 15:33:15 +0000

Novasal is available in crystal form with a particle size of 0.5–2.5 mm. It is available in 25 kg bags and 1,000 kg big bags.

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Which types of Novasal are available?

admin — Wed, 07 May 2025 15:32:33 +0000

We supply two types of Novasal: • Novasal Pure – consisting of 100% natural magnesium salt. • Novasal Blend – consisting of the most commonly used ratio of 30% magnesium salt and 70% sodium salt (available late 2025).

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Where does the magnesium salt in Novasal originate?

admin — Wed, 07 May 2025 15:32:07 +0000

Our natural magnesium salt originated in an ancient sea that covered a large part of present-day Europe approximately 250 million years ago: the Zechstein Sea. The evaporation of this water eventually created various layers of sea salt deep underground, one of which is pure magnesium salt. In Veendam, Nedmag extracts this pure salt source from [...]

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Is support available for product development or adaptation?

admin — Wed, 07 May 2025 15:31:42 +0000

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.

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Does Novasal affect the preservation of a food product?

admin — Wed, 07 May 2025 15:31:18 +0000

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 [...]

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What is the issue with excessive sodium intake?

admin — Mon, 28 Apr 2025 11:34:02 +0000

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 [...]

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Why magnesium salt instead of sodium salt?

admin — Mon, 28 Apr 2025 11:32:23 +0000

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 [...]

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What effect does sodium reduction have on nutritional values?

admin — Mon, 28 Apr 2025 11:31:46 +0000

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.

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