From 17 to 19 November, Nedmag will be exhibiting at Fi Europe in Frankfurt, demonstrating how magnesium-based ingredients can help food manufacturers reduce sodium without compromising taste or quality.
Reducing sodium while maintaining taste, texture and functionality remains a challenge for food manufacturers. At Fi Europe, Nedmag will present practical solutions using its Novasal range of magnesium-based salt alternatives.
With Novasal Blend, manufacturers can replace regular salt on a one-to-one basis, achieving approximately 30% sodium reduction without changes to existing recipes or production processes. The solution also adds magnesium and benefits from reliable European sourcing.
Experience sodium reduction in practice
Visitors to the Nedmag stand can taste three applications:
- Aged Dutch cheese: De Veendammer, produced by De Venehoeve, made with magnesium salt from the Zechstein Sea.
- Tomato cream soup: Developed with Yama Products using Novasal Pure, achieving at least 35% sodium reduction.
- Savoury cheese puffs: Made with Novasal Blend and filled with creamy Veendammer cheese, achieving over 30% sodium reduction.
These applications demonstrate how Nedmag helps food manufacturers develop lower-sodium products while maintaining taste and functionality.
Visit Nedmag at stand 41G13 at Fi Europe, Messe Frankfurt, from 17 to 19 November 2026.
Learn more about our sodium reduction solutions at www.novasal.com.