MicroSalt
MicroSalt® produces a patented full-flavour, low-sodium salt for food manufacturers and consumers.
MicroSalt is a major potential disruptor in the food market, thanks to its micron sized particles which deliver the same sense of saltiness to a wide range of foods but with approximately 50% less sodium.
Operational since 2018, MicroSalt uses a patent-protected technology which helps create high barriers to entry within the reduced-sodium salt market. The group has a US patent and 14 patent applications pending in other jurisdictions globally.
MicroSalt has a three-pronged marketing strategy, targeting large B2B food manufacturers, the B2C market and e-commerce customers. Microsalt’s all natural, low-sodium solution is well positioned to take advantage of the fast-growing market for a healthier alternative to traditional salt.
Promotional FeaturesWhy HFSS targets are like scoring at golf - and how lower sodium can help
While HFSS legislation in the interests of national health continues to encourage reformulation, one area where manufacturers could make a difference is with lower sodium content in their products, bringing a number of benefits to the table.
Promotional FeaturesHow consumer acceptance has stimulated low-sodium product growth
While it has taken some time to achieve, health-conscious consumers have increasingly taken to low-sodium products. Here, MicroSalt details the progress made in the last 20 years.
Promotional FeaturesWhy innovations in low-sodium foods are still in their infancy despite a centuries-old journey
Educating consumers on the health benefits of reduced sodium intake while delivering on flavour expectations is paramount in shaping future culinary landscapes. MicroSalt Inc traces the journey that has led to this point and discusses why it is so important.
Promotional FeaturesWhy reformulation to reduce sodium is needed - and why it just got easier
Sodium is widely used in food manufacture to enhance flavour, but overconsumption can carry severe health risks, and replacements to date have come with their own problems. So, how can suppliers reformulate to reduce sodium while retaining the flavours consumers love?