Work out sodium reduction target instantly with clear inputs, formula shown and shareable results.
Salt equivalent is sodium multiplied by 2.5, since sodium chloride is 39.3% sodium. Reformulating downwards removes functional salt, so part is usually replaced with potassium chloride to preserve taste and, in meat products, some of the ionic strength needed for protein extraction.
Salt equivalent
Salt (g) = sodium (mg) x 2.5 / 1000
Reduction
Sodium reduction % = (current - target) x 100 / current
Salt performs preservation and technological functions beyond taste. Reducing it in cured, fermented or bakery products requires safety reassessment of water activity and microbial stability.
Gradual reductions of 10-15% at a time are generally imperceptible, and consumers adapt over weeks. Larger single steps are usually detected and rejected.
Yes. It has a metallic bitter note above about 30-40% substitution, and potassium intake must be considered for people with impaired renal function. Labelling of potassium may also be required.