Substantive green light for Baker’s Salt 2.0

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 43 percent less sodium and additional magnesium, this new baker’s salt provides clear health benefits without compromising on taste, baking characteristics, or price. Thanks to Novasal, bread remains just as light and flavorful, while meeting the growing demand for healthier and natural food products. A healthier choice for daily bread is drawing closer.

RIVM: safe and responsible for healthy adults

The RIVM investigated whether a higher intake of potassium, magnesium, and chloride poses any health risks. The conclusion is that no adverse effects are expected for healthy adults. Only specific groups, such as individuals with impaired kidney function, must be cautious with potassium intake.

According to Babs Bruil of the Dutch Bakery Center (NBC), which is leading the project, this is an important confirmation:

“The RIVM sees no objections to the introduction of Baker’s Salt 2.0. This outcome confirms that the product is safe and provides health benefits by reducing sodium.”

The RIVM’s approval underscores that Baker’s Salt 2.0 is ready for broad application within the Dutch bakery sector.

Next step: nationwide implementation in the bakery sector

The next step is the signing of the Baker’s Salt 2.0 Covenant by the industry organizations NVB, NBOV, and Nebafa. Once this is finalized, the sector can collectively transition to using this updated salt blend in bread and other bakery products.

With magnesium salt (Novasal) and magnesium chloride, salt reduction in bread is now practical and achievable, without loss of quality or flavor. This creates a healthy standard for daily bread, an innovation that makes a difference for both bakers and consumers.