Iodised Salt Salt

Salt is a mineral compound, primarily sodium chloride (NaCl), that occurs naturally in rock deposits and seawater. It is extracted through mining or evaporation processes. In the UK, iodised salt has a small amount of iodine added, usually potassium iodate, to help prevent iodine deficiency.

Salt is a fundamental ingredient used to enhance the flavour of foods, acting as a taste enhancer and flavour carrier. It also plays a crucial role as a preservative by inhibiting microbial growth, and can affect the texture of products like baked goods and processed meats. It is widely used across many food categories, including savoury snacks, processed meals, and baked products.

Salt (sodium chloride) is a nutrient essential for life, but high intakes are linked to increased blood pressure, a risk factor for cardiovascular disease. The NHS advises adults to eat no more than 6g of salt a day. Salt is not regulated as a food additive in the same way as other E-numbers, but its use in food is subject to general food law. Concerns are sometimes raised about high salt content in processed foods, particularly those classified as high in fat, salt, or sugar (HFSS).