Bakery & Pastry

NutraSal® for Bakery products

NutraSal® provides the same benefits as common salt to baked products: easy to use and excellent taste.

Bakery goods are the second major source of sodium among processed food products. Until now the formulation of tasty baked products with the existing salt alternatives available in the market was quite a challenge but we have good news, it’s not anymore. Our NutraSal® range doesn’t compromise the final taste or the properties of the dough.

Related Bakery and Sodium Facts


According to Statista the Bread & Bakery consumption volume per capita in Europe in 2018 was 17,1kg.

Sodium Levels

This category represents the second main source of sodium intake from processed goods.

Category Trends

Free from trend in bakery is growing year by year being low sodium or no sodium one of the most important claims for consumers.

NutraSal® range of products for Bakery & Pastry

Zero Sodium

NutraSal® Zero Sodium is a sodium-free salt substitute designed for doctor-recommended sodium restricted diets. 

50% Less Sodium

NutraSal® 50% is an hyposodic salt with 50% less sodium than regular salt (NaCl), designed for a healthy lifestyle.