Sodium Reduction Target Calculator

Work out sodium reduction target instantly with clear inputs, formula shown and shareable results.

About Sodium Reduction Target Calculator

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.

Formulas

Salt equivalent

Salt (g) = sodium (mg) x 2.5 / 1000

Reduction

Sodium reduction % = (current - target) x 100 / current

Worked example

With the default values below, Sodium Reduction Target Calculator returns Sodium Reduction of 33.333%. Change any input above and every figure here is recalculated in your browser.

Inputs used

Current Sodiumminimum 0 mg per 100 g: 600 mg per 100 g
Target Sodiumminimum 0 mg per 100 g: 400 mg per 100 g
Potassium Chloride Substitutionaccepts 0–100 %: 30 %
Batch Sizeminimum 0 kg: 500 kg

Results

Sodium Reduction: 33.333%
Salt Removed Per Batch: 0.2500
Current Salt Equivalent: 0.1500%
Potassium Chloride To Add Back: 75.00

Step by step

1Values used
2Salt equivalent
3Reduction
4Sodium Reduction= 33.333
5Salt Removed Per Batch= 0.2500
6Current Salt Equivalent= 0.1500
7Potassium Chloride To Add Back= 75.00

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
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.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

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.

Frequently Asked Questions

How far can sodium be cut without a taste penalty?

Gradual reductions of 10-15% at a time are generally imperceptible, and consumers adapt over weeks. Larger single steps are usually detected and rejected.

Are there limits on potassium chloride?

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.