Salt reduction

Reduce salt without compromising on taste.

Salt reduction

There is considerable pressure on food manufacturers to reduce the level of salt (sodium chloride) in foods because excess salt intake has been linked to increased blood pressure, and a greater risk of heart disease and stroke.

The World Health Organization recommends that adults consume less than 5g of salt per day and Member States have agreed to reduce the global population's intake of salt by a relative 30% by 2025.

Products known to be high in salt include sauces and dressings, cured meat and fish, instant soups, seasonings, ready meals and bread. If manufacturers simply reduce the amount of salt in these foods, it has a negative impact because the salt also influences our overall perception of taste, as well as savoury flavours. 

Health and nutrition play a central role in Ohly’s product portfolio. With OHLY® FLAV-R-MAX and PROVESTA® 512, Ohly offers the opportunity to reduce salt content by up to 50% without compromising on taste and flavour richness in a wide range of applications, such as soups, sauces, snacks, condiments or meat based foods.

Key benefits

  • Reduce salt by up to 50%
  • Brings out taste and flavour richness
  • Clean in taste
  • Natural