Wednesday, 22 July 2026
Salt is an essential nutrient used in the body for fluid and electrolyte balance and normal cellular functions.
Salt is naturally present in most unprocessed foods at low levels. Salt and various additives which contain sodium e.g. sodium nitrite, monosodium glutamate etc. are also added to food during processing for various sensory, technological and preservation purposes which enhance both the safety and quality of foods (EFSA, 2005). Salt is also added to food by consumers, both during cooking and/or at the table for seasoning and flavouring purposes.
Since 2003 the Irish food industry has improved its manufacturing practices to avoid unnecessary use of salt in processed foods. In parallel the industry has also reformulated processed foods to gradually reduce salt contents.
While the FSAI previously advised against potassium-based salt substitutes, this Guidance Note outlines best practice for the food industry when incorporating these substitutes where salt reduction can affect food safety or quality. This first revision has been updated to reflect the latest scientific evidence. Find out more in this report.
