New technologies for salt reduction

In 2017 funding for the second phase of the project was approved by the Innovation Agency. The project, called ReduSalt, is led by the industry research institute RISE and includes in total 17 actors, coming from the food industry, retailers, restaurants, the National Food Agency and one consumer organisation. Further companies have expressed their wish to join the project. Model products for meat products, soft bread, dry powder and sauces/soups have been tested in small scale. 

In 2016, the first phase of the project was concluded and identified a number of innovative combinations of methodologies for reducing salt content in different food categories. The Swedish Food Federation and the other project partners have, on this basis, worked on a submission to the Innovation Agency to secure funding for the second phase of the project where the aim is that these combinations of methodologies will be further elaborated and tested.

In 2018, the second phase of the project proceeded and various new methods and technologies were tested for sausages, ham, soft bread, dry powder, sauces and soups with promising results in terms of decreasing the salt content in the final products. Two more companies joined the project in 2018, which has further strengthened the project constellation which now comprises a total of 19 actors. The project has been noticed in medias as an example on how to cooperate in order to find a solution for a complex issue.