Nedmag, a Dutch specialist in magnesium-based solutions, has introduced Novasal Blend, an innovative mineral salt blend designed to simplify sodium reduction for food manufacturers.
Engineered as a direct 1:1 replacement for conventional salt, the new blend enables a consistent 30% reduction in sodium without requiring any changes to recipes or production processes, while maintaining taste, functionality, and ease of use.
Novasal Blend combines sodium chloride with Novasal Pure, Nedmag’s proprietary magnesium salt ingredient. This formulation marks the first ready-to-use, magnesium-based sodium reduction blend developed specifically for direct substitution. The launch addresses the growing demand for practical, scalable solutions that allow manufacturers to reduce sodium quickly across a wide range of food categories.
Targeted at food manufacturers, product developers, chefs, and commercial teams across retail, food production, and foodservice sectors, Novasal Blend offers a convenient approach to sodium reduction without the need for complex reformulation. It is suitable for diverse applications, including bakery, dairy, soups, sauces, plant-based products, as well as meat, fish, and ready-to-eat meals.
According to Willem-Jan Bakker, Business Development Manager Food at Nedmag, the product represents a significant step toward making sodium reduction more accessible. He noted that while the pressure to lower sodium levels is increasing, manufacturers require solutions that are easy to implement. Novasal Blend addresses this need by offering a straightforward, one-to-one salt replacement that reduces sodium content by 30% while preserving both taste and technical performance.
In addition to lowering sodium, Novasal Blend delivers added nutritional benefits. By incorporating magnesium chloride, it replaces part of the sodium with magnesium, enabling manufacturers to create products that not only contain less sodium but also provide a source of magnesium. This dual advantage supports both formulation efficiency and enhanced nutritional value.
The blend is particularly well-suited for applications such as soups, sauces, and ready meals, where ease of integration into existing formulations is essential. At the same time, it performs effectively across a broad spectrum of food categories.
The broader Novasal range is already used in various market products, including traditional Dutch speculaas biscuits, De Veendammer Old 50+ cheese, and Mr. Kitchen’s Veggie Spread. These examples demonstrate how magnesium-based sodium reduction can be successfully applied across categories while maintaining taste, functionality, and, in some cases, improving nutritional profiles or supporting better Nutri-Score ratings.