Nedmag has launched Novasal Blend, a new mineral salt blend designed to help food manufacturers reduce sodium levels without changing recipes or production processes.
The Dutch magnesium-based solutions specialist said the product has been developed as a 1-to-1 replacement for regular salt, delivering a 30% sodium reduction while maintaining taste, functionality and ease of use.
Novasal Blend combines sodium chloride with Novasal Pure, Nedmag’s magnesium salt ingredient. According to the company, the ready-to-use blend was developed for direct substitution in food manufacturing and is intended to simplify sodium reduction across multiple product categories.
The product is aimed at manufacturers, product developers, chefs and commercial teams in retail, food production and foodservice. Nedmag said it can be used in applications including bakery, dairy, soups, sauces, plant-based products, meat, fish and ready-made meals. The company added that it is particularly suited to soups, sauces and ready meals, where simple incorporation into existing formulations is valuable.
“With Novasal Blend, we are taking the next step in making sodium reduction simple and practical,” said Willem-Jan Bakker, Business Development Manager Food at Nedmag. “Food producers are under increasing pressure to reduce sodium, but they also need solutions that are easy to apply. Novasal Blend offers a direct 1-to-1 salt replacement that helps manufacturers reduce sodium by 30% without reformulation, while maintaining taste and technical performance.”
Beyond lowering sodium, the blend also replaces part of the sodium content with magnesium, as it contains magnesium chloride. Nedmag said this gives manufacturers a route to products with less sodium and added magnesium, while avoiding complex reformulation.
The wider Novasal range has already been used in commercial products including speculaas, De Veendammer Old 50+ cheese and Mr. Kitchen’s Veggie Spread. According to Nedmag, 40% of the sodium salt in speculaas was replaced with Novasal magnesium salt to create a reduced-sodium biscuit while maintaining its traditional Dutch character. In De Veendammer Old 50+ cheese, Novasal was used to reduce sodium while preserving flavor, texture and ripening quality. In Mr. Kitchen’s Veggie Spread, the company said replacing traditional salt with Novasal helped move the products from Nutri-Score B and C to A.
“As demand grows for healthier products that still deliver on taste and quality, food manufacturers need solutions that fit into real production environments,” Bakker added. “That is exactly what we developed Novasal Blend to do. It offers a straightforward route to sodium reduction, backed by a unique magnesium source and designed for broad applicability across today’s food industry.”
Nedmag said the first production run of Novasal Blend has been completed and initial orders have already been placed. The product is now available for both product development and production. As with Novasal Pure, the company said all components are sourced from the Zechstein Sea, supporting consistent quality and European supply.
