Salt Replacement

Salt replacements are ingredients used to reduce the sodium content of foods while aiming to retain a salty taste. They can be based on potassium chloride, often with added flavourings or other salts to mask the metallic or bitter notes sometimes associated with potassium chloride alone. Some are derived from natural sources like seaweed or yeast extracts.

Manufacturers use salt replacements to lower the sodium content of products, which can help meet consumer demand for lower-salt options and comply with public health targets. They are commonly found in processed foods such as snacks, crackers, baked goods, and ready meals where salt is used for flavour enhancement and preservation.

Salt replacements, particularly those based on potassium chloride, are authorised food additives in Great Britain. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) oversee their use. EFSA has evaluated potassium chloride and found no safety concerns at typical intake levels. While generally considered safe, some individuals with specific medical conditions, such as kidney disease or those on certain medications, may need to monitor their potassium intake, as advised by healthcare professionals. Evidence on the long-term health impacts of widespread salt replacement use is still developing.