Author name: Microsalt

A Chinese study has shown a positive correlation between lower-sodium salt consumption and lower stroke risk. Learn how you can lower your stroke risk by reducing your sodium consumption effortlessly.

It’s well-known that the smaller the salt crystals, the saltier they taste, which means less is more, an enticing proposition for snack makers looking to reduce sodium. However, simply finely grinding table salt and sprinkling it on potato chips won’t do the job, as you can’t get the particles down to the (microscopic) size that

Nearly half, 47%, of adults in America suffer from hypertension. Excessive sodium intake causes hypertension, which increases one’s risk for stroke and cardiovascular disease. The Center for Disease Control and Prevention (CDC) has issued guidance on controlling sodium intake in processed foods. Here is the gist of CDC’s guidance. Salt is a widely used ingredient

Many parties on both sides of the food production process are waking up to excessive sodium’s negative effects. Here’s how the alternatives shape up.

Increasingly more consumers are opting for foods that have lower sodium levels but still offer full flavor. Learn how you can keep up with this trend.

Only one company a year receives the prestigious P&G Business Catapult. Learn how MicroSalt® secured first place.

Sodium reduction can be a costly venture. Learn how one company beat all odds to reduce sodium in their menus by 50% without incurring huge costs.

This year marks the implementation of a long-term USDA program to improve child health. Learn more about the upcoming measures.

Catch up on our summary of the CDC’s sodium reduction policies, how they’re assessed, and where to find more information.

The CDC prioritizes reducing sodium levels in processed foods. Here is what they recommend and how food manufacturers can meet these recommendations.