Lo Salt - Reduced Sodium Salt (66% Less Sodium Than Regular Salts) - 12.25 oz. (350 g)
Lo Salt Reduced Sodium is an Established & Growing Brand
Remarkably, for such a well-known, internationally recognised brand, LoSalt has only been around for a relatively short time.
Back in 1979 the company now known as Klinge Foods started manufacturing potassium chloride. But it wasn't until 1983 that the mineral's consumer application was first realised. Within a year, we had managed to blend potassium chloride with sodium chloride to match the flavour profile of regular table salt - but with 66% less of that harmful sodium.
In 1984, LoSalt was successfully launched in the UK, creating the reduced sodium salt market. We've maintained market prominence ever since.
Today, LoSalt holds 82%2 market share in the UK and has an established and growing presence in over 30 other countries worldwide. Interestingly, Klinge Foods is still the UK's only specialised producer of potassium chloride.
Of course it's not just the general public who choose to use LoSalt.
It's also extremely popular with food manufacturers who have all been set challenging targets by the Government to reduce the salt content of foods.
LoSalt is a very quick, convenient and simple way of substantially reducing the amount of sodium salt in foods, without affecting their taste, functionality or preservation .
Here are just a few of the big names who are already using LoSalt:
•WD Irwin breads
•Kettle Chip Pasta Bakes
•McCormick Wedge Seasonings
Sourced and produced entirely within the UK, LoSalt is available in both original and iodised form:
- Original = 66.6% (min.) potassium chloride,
33.3% (max.) sodium chloride + anti-caking agent
- Iodised = 66.6% (min.) potassium chloride,
33.3% (max.) sodium chloride + anti-caking agent + iodine
(Iodised version not available in the UK)
Did you know that salt is one of the oldest natural minerals in everyday use by man?
Its importance is literally prehistoric. Millions of years ago, as the first signs of life developed in the sea, the salt in seawater was crucial to its existence. Later, when life emerged onto the land, this dependence continued. Today, man relies on salt just as much as his amoebic ancestors.
They may have survived on a daily diet that contained less than 0.25g salt, but this natural chemical has played a major role throughout the development of civilisation.
History shows that both the early Egyptian and Chinese civilisations discovered salt's 'magical' property of preservation. They were the first to soak fish in saline solutions - the culinary method of 'salting' that's still used to this day.
With its wider use, both as a preservative and as an additive to flavour 'bland' fresh foodstuffs, came increased value. Roman soldiers were paid in salt (Latin Salarium), which gives us our modern day 'salary', and a poor labourer was considered to 'not be worth his salt'.
Next, salt's functional properties came to light. People starting using it to make cereal-based products, such as bread and dairy products. The rest, as they say, is history.
Discovered by Sir Humphry Davy in 1807, sodium (Na) and potassium (K) sit next to each other in the Periodic Table.
Chemically speaking, a salt is defined as the product formed from the neutralisation reaction of acids and bases or a neutral compound composed of ions.
Outside the laboratory, in more everyday language, salt is defined as sodium chloride - a compound made up of sodium and chloride ions.
Potassium chloride is another kind of salt. Also known as muriate of potash, this lattice compound is made up of potassium and chloride ions.
All interesting stuff… but here's the important bit from a health perspective.
While most table, sea and rock salts are made up almost entirely of sodium chloride, LoSalt is a blend of at least 66.6% potassium chloride and up to 33.3% sodium chloride. So gram for gram, LoSalt contains 66% less sodium than regular table sea and rock salts.