Salt and Sugar: Two Sides of the Same Coin

Though distant in flavor, salt and sugar have much in common. Both are indispensable for the food industry, and both are consumed excessively in product processing, to the detriment of consumer health.

The World Health Organization (WHO) has repeatedly highlighted how the excessive consumption of both is directly linked to serious health problems.

Excessive sodium consumption is associated with high blood pressure and an increased risk of heart disease, obesity, diabetes, osteoporosis, and some types of cancer.

High sugar consumption contributes to obesity, type 2 diabetes, cardiovascular diseases, and dental cavities.

Sources of Salt and Sugar in the Diet

Salt and sugar consumption in our diet comes from various sources.

Much of the salt and sugar we consume is added by ourselves during food preparation. It’s important, therefore, to be sparing with these additions: let’s reduce the spoonfuls of sugar in coffee, hot drinks, fruit salad, and homemade desserts; let’s limit added salt in salads, in dishes that seem bland to us, and on fried foods.

Some foods, on the other hand, naturally contain salt and sugar: fruits and vegetables contain natural sugars, while salt is present in foods like meat and fish in varying quantities.

However, a large part of excessive salt and sugar consumption comes from processed foods. Some are clearly very sugary, like soft drinks and sweets, or very salty, like snacks and chips. Many others, however, contain significant amounts of salt and sugar, even if we don’t always realize it.

It’s important to gain awareness and carefully read food labels to monitor the overall intake of these ingredients in our diet.

The Food Industry’s Role of Responsibility

Let’s talk about salt.

70% of excessive salt intake comes from the consumption of processed food products.

Reduct Salt was created after three years of research and development by MVG. As the heir of Faentina ISAD Sali, MVG has been producing and distributing salts for over 40 years on the global market. Today, it is one of the largest European players with a diversified offering capable of meeting all market needs: food, livestock, agriculture, industrial, water treatment, and services.

Reduct Salt is an innovative and technologically advanced blend of food salts, for which MVG manages all production and distribution phases.

Reduct Salt was developed precisely to support food producers who want to respond with excellence to the new market demand for healthy products and the recommendations of the World Health Organization (WHO).

The Turning Point of Reduct Salt

The WHO directives are clear: reduce sodium consumption in the population by 30% by 2025. Reduct Salt has responded by reducing the presence of sodium by 30-35%, leaving the taste and production of foods unaltered.

Along with the product, MVG tackles the challenge by engaging on several fronts:

• Product reformulation: Working with food companies to reformulate their products, reducing salt content without compromising taste.
• Food education: Collaborating with institutions and communities to promote greater awareness of the risks of excessive salt consumption and how to reduce it.
• Technological innovation: Continuous research and development to create salts that maintain flavor with a reduced amount of sodium.
• Strategic partnerships: Developing partnerships with certification bodies and public health associations to ensure that products meet the highest standards of quality and safety.

Reduct Salt represents a perfect synthesis of tradition and innovation: a look forward.