7 Great Reasons to Choose Reduct Salt

Health and well-being are at the core of everyone’s concerns, representing the most precious asset we possess. Every innovation in this field becomes crucial and universally important.

Reduct Salt fits perfectly into this context, offering a solution that goes beyond the needs of a single market segment or a specific target population.

Reduct Salt represents a fundamental innovation for everyone’s health, addressing the growing demand for well-being and food safety with tangible benefits for the entire community and the food industry itself. It not only satisfies the needs of consumers who are attentive to quality, taste, and healthy eating principles, but also brings a series of important advantages for food processing and production.

The 7 Advantages of Reduct Salt

It’s a great source of pride to realize that the list of a product’s benefits is much longer than its list of ingredients.

Thanks to a stabilized blend of elements such as calcium, magnesium, potassium, and sodium, Reduct Salt offers the food industry the following advantages:

1. 30-35% Reduction in Sodium Content: Our unique formula significantly reduces the sodium component in foods, helping to prevent health problems like hypertension and cardiovascular diseases, without compromising flavor in any way.
2. Exact 1:1 Salt Replacement: Reduct Salt can be used as a direct substitute for traditional salt, making the transition simple with no need for adjustments to recipes or production processes. The same amount of traditional salt, the same amount of Reduct Salt.
3. Source of Magnesium: Unlike common salt, the Reduct Salt recipe is enriched with magnesium, an essential mineral for the functioning of the nervous and muscular systems, contributing to the body’s overall well-being.
4. Unaltered Taste and Production Process: Despite the significantly lower sodium content, Reduct Salt maintains the taste of foods, ensuring that finished products are as delicious as ever, without needing to modify existing production processes or the balance of added ingredients.
5. Guarantees and Improves Product Shelf Life: Thanks to its unique properties, Reduct Salt extends the shelf life of food products, reducing waste and improving the efficiency of the production chain.
6. Enhances Product Texture: The texture of foods is fundamental both on the palate and when cut. Reduct Salt helps improve this characteristic, ensuring an optimal sensory experience for consumers.
7. Improved Product Hydration: Thanks to its special composition, Reduct Salt promotes better hydration of foods, keeping them juicy and appetizing.

It took three years of intense research and development to arrive at this unique formula. During this period, MVG worked diligently to find the ideal formula that could reconcile the demands of taste with those of health.

Only when they achieved the recipe that represented the perfect balance, capable of preserving the authentic flavor of foods while ensuring a reduced sodium intake, was Reduct Salt born.

The result was achieved through a combination of consolidated industry experience and the application of the most advanced technological innovations, making Reduct Salt a unique and valuable innovation for everyone’s health.

Countless Good Reasons to Reduce Sodium in Our Diet

There are seven reasons why Reduct Salt is recommended, but there are countless and even more important reasons why sodium should be reduced in our diet.

The WHO guidelines recommend reducing sodium intake to prevent serious health problems such as hypertension, cardiovascular diseases, and stroke.

Decreasing sodium consumption helps keep blood pressure under control, reducing the risk of developing these conditions. Furthermore, lower sodium intake promotes kidney health and prevents water retention, improving the body’s fluid balance.

Reducing sodium in the daily diet is therefore fundamental to promoting a healthier and longer life.

Choosing Reduct Salt means taking an important step towards well-being without sacrificing the taste and quality of food.