Global regulators like the FDA are pushing the food industry to cut sodium, but the easiest place to start is at home with smarter ingredients like Salicornia Green Salt and naturally flavourful low-sodium seasonings.

Why regulators want less sodium

The FDA is moving towards front‑of‑pack labels where sodium, sugar, fat and calories are clearly visible so high‑salt foods are easy to spot at a glance.
At the same time, voluntary sodium‑reduction targets for manufacturers are being tightened because high sodium intake is strongly linked to heart disease and stroke.

Experts point out that salt perception is complex; when sodium is reduced, bitterness increases and umami balance changes, so simply “cutting salt” often ruins taste.
Sodium also gives structure and shelf life in products like bread, meat and ready meals, which is why big brands struggle to hit aggressive reduction targets without new tools and ingredients.

Salicornia is a coastal plant with naturally lower sodium and higher potassium and minerals than regular salt, yet it still delivers a clean, savoury, sea‑salt‑like taste.
VRK’s Nutri Green / Salicornia Green Salt is produced from dehydrated Salicornia, offering around 50% less sodium than common table salt with no added rock or sea salt, making it ideal for people managing blood pressure, kidney health and diabetes.

Build flavour with herbs, spices and aromatics: ginger, garlic, pepper, jeera, dhania, curry leaves, chilli, pepper blends and roasted masalas add depth so less salt is needed.spice.
Use natural acids and umami: lemon, tamarind, tomato, vinegar, curd, mushrooms and fermented ingredients brighten and round out flavour, allowing a lower‑sodium base to still taste complete.

Everyday cooking: Start by replacing 50% of regular salt in sambar, rasam, curries, poriyal and gravies with Salicornia Green Salt, then gradually move to full replacement as the family’s palate adapts.
Smart seasoning: Use VRK’s low‑sodium seasonings as finishing sprinkles on salads, sprouts, chaats, fruit bowls, soups, eggs and roasted vegetables to get a flavour punch on the tongue with far less total sodium than conventional chaat masalas or bouillon cubes.

As front‑of‑pack sodium warnings become more prominent, shifting home cooking towards natural flavour builders and low‑sodium salts helps families stay ahead of regulatory trends and health risks.
By choosing Salicornia Green Salt and plant‑based low‑sodium seasonings, households and food businesses can cut sodium without compromising taste, supporting the same public‑health objectives that global regulators are now enforcing on processed foods.