Peacock Salt launches Saltsmith low sodium salt

Peacock Salt is today launching a brand-new product to the culinary market: Saltsmith, a bespoke solution for low-sodium requirements that has the potential to change the nutritional standards of UK foods.

As the UK’s largest salt product distributor, in business since 1874, Peacock Salt has been working in partnership with University College Dublin to create a market-leading range that promises “Less Salt. More Flavour”. The product will launch at The Ingredients Show, at Birmingham’s NEC today, 24th April.

A key ingredient for most foods, salt not only has an impact on taste, but also longevity, texture and the manufacturing process. High levels of salt are also linked to a number of health conditions, leading the UK Government to set a challenge to the wider food industry to reduce salt levels across more than 100 food groups. But even as producers seek to rise to the challenge, there aren’t many quality low sodium options on the market. The most recent set of targets was set by the UK Government in 2020 and needs to be hit by 2024 – meaning producers are searching for the most effective (and tastiest) ways to lower the salt content of their foods.

Saltsmith’s approach to low sodium salts allows food manufacturers to “co-create” with Saltsmith and tailor the blend to suit their needs, enhancing their product whilst significantly reducing salt content. The various blends differ not only in flavour profile, but also lend themselves to different parts of the food production process across multiple categories including bakery, ready meals, meat products, snacks, cereals, and smoked salmon.

By choosing Saltsmith’s low sodium way, producers will not only future proof their products in light of the mandatory salt reduction targets, but they’ll position their brand as a healthier choice and improve the health of consumers simultaneously.

“Producers who aren’t considering low sodium alternatives now, will ultimately have to pay them consideration in 2024 when the government targets are expected to be met,” said Gregorie Marshall, MD of Peacock Salt.

“Having been in business for almost 150 years, we at Peacock Salt understand our product. We also appreciate the importance of progress, which is why we’ve invested a lot of time and effort with our partners University College Dublin to understand the value each mineral can play in flavour.

“We’re incredibly excited to watch Saltsmith revolutionise, not only the salt industry, but the wider food industry. Creating healthier products without any compromise to taste, texture, or shelf life.”