SALTWELL Group will demonstrate its naturally lower-sodium salt at Food Ingredients Europe (Fi Europe) in Frankfurt from 17–19 November 2026, focusing on how food manufacturers can reformulate products while retaining flavour and functionality.
Announced on 28 October, the showcase will include tastings designed to illustrate sodium reductions of up to 40% in certain applications. The Sweden-based company says its SALTWELL ingredient contains 35% less sodium than conventional salt and can be substituted on a one-to-one basis.
Taste and functional performance
SALTWELL is produced through solar evaporation of hypersaline water sourced from Chile’s Atacama salt flats. Its naturally occurring sodium and potassium salts, together with trace minerals, crystallise into a single structure rather than being mechanically blended.
According to the manufacturer, this composition provides similar taste, texture and functional performance to standard salt. Anders Hansson, CEO of SALTWELL Group, said sensory assessments had also identified improved flavour in some applications.
The ingredient is intended for use in meat products, bakery, dairy, ready meals, soups, sauces and condiments. SALTWELL’s formulation specialists will use live taste tests to demonstrate how sodium can be reduced while maintaining sensory characteristics, shelf-life and clean-label positioning.
Production investment supports wider supply
The event follows SALTWELL Group’s opening of a production facility in Santiago, Chile, earlier in 2026. Located closer to its raw material source, the plant has increased the company’s manufacturing capacity and is intended to strengthen supply-chain resilience.
For food producers, replacing conventional salt without substantial alterations to existing recipes could simplify sodium-reduction projects. However, buyers and technical teams will still need to assess performance against their own product specifications, particularly where salt contributes to texture, processing behaviour and preservation.
The demonstrations offer manufacturers an opportunity to evaluate the ingredient’s taste and suitability before undertaking broader reformulation trials. SALTWELL Group will exhibit on stand 42N46 at Fi Europe.
