sub4salt® helps to reduce sodium without compromising product quality or taste. It is a new, patent-pending mineral-salts blend which can reduce the sodium content up to 50% while achieving identical taste profiles in final products.
In recent years, research into the link between salt uptake and high blood pressure and cardiovascular disease was proven. The main challenge for food manufacturers manufacturers when reducing salt content is the loss of palatability. 
With the growing market of salt/sodium reduced food products, there is also an increased demand for salt substitutes or salty taste enhancing agents. Most of the existing salt substitutes do not match the taste characteristics of pure sodium chloride at a significant sodium reduction level and respectively have bitter or metallic off-notes.
