Salt has been a staple seasoning since ancient Egyptian times, with production dating back to around 1450 BC². Over time, salt production evolved from simple local harvesting to large-scale industrial processes, with North America becoming a leading producer².
Excessive salt intake is a growing health concern, driven by modern eating habits where heavy seasoning is often used to enhance flavour.
In the short term, high sodium consumption may cause bloating, swelling, and excessive thirst due to water retention. Over time, it can elevate blood pressure, strain the kidneys, and increase the risk of stroke, heart failure, and osteoporosis.
An alternative approach is to increase the use of plant-derived seasonings. Ingredients such as garlic, deadnettle family, herb blends, saffron, and hot spices have shown good consumer acceptance as sodium replacers and may help improve hypertension biomarkers¹.
Salt-Free Claims: Country-Specific Regulations
Below is a summary of the current requirements for salt-free claims in various countries. At present, these regulations apply to food products in general and not specifically to standalone seasonings.
