Sodium reduction remains one of the most discussed food and beverage industry trends, yet replacing sodium with another ingredient does not automatically deliver a better result. At Fi Europe 2026, Nedmag will invite food manufacturers, industry professionals and journalists to consider what a replacement ingredient truly contributes. Visitors can experience the difference at stand 41B65 at Messe Frankfurt from 17–19 November.
Novasal Blend offers a direct one-to-one replacement for standard salt, supporting a consistent 30% reduction in sodium without requiring changes to the recipe or production process. The solution also contributes magnesium, while every component comes from the ancient Zechstein Sea. This supports dependable quality and a reliable European supply chain—priorities that align with current food manufacturing trends and food processing technology developments.
“There are many ways to reduce sodium, but making an ingredient different does not necessarily make it better,” said Willem-Jan Bakker, business development manager food at Nedmag. “Novasal Blend is simple: replace salt one-for-one, reduce sodium by 30% and add magnesium, without changing the recipe or process. It is a clean-label mineral solution from a reliable European source and members of the media and visitors can taste the results at Fi Europe.”
Experience sodium reduction at stand 41G13
Visitors can evaluate the sensory and technical performance of Nedmag’s solutions through several applications:
- Aged Dutch cheese: De Veendammer is a full-fat 48+ Dutch cheese produced with magnesium salt sourced from the Zechstein Sea. Made by De Venehoeve, the cheese contains 1.5 g of salt and 120 mg of magnesium per 100 g, while delivering a rich, creamy taste and smooth texture.
- Tomato cream soup: Developed in collaboration with Yama Products, this recipe uses Novasal Pure to achieve a minimum 35% sodium reduction without compromising its full, rich flavour.
- Savoury cheese puffs: These light, freshly baked snacks feature a creamy Veendammer cheese filling. Novasal Blend enables more than 30% sodium reduction while maintaining the product’s satisfying savoury taste and texture.
Visitors are encouraged to taste the products before discussing practical sodium-reduction opportunities across bakery, dairy, soups, sauces, snacks, meat and ready meals. The applications demonstrate how ingredient innovation can support food and drink industry innovation while responding to evolving food and drink consumer trends.
Willem-Jan Bakker, business development manager food, will be available throughout the event to discuss formulation challenges and application-specific solutions. Nedmag’s approach also supports broader food and drink sustainability goals, food and drink packaging considerations, food and drink marketing requirements, and compliance with changing food and drink regulations and food distribution trends.
Event details
When: 17–19 November 2026 | Fi Europe 2026
Where: Messe Frankfurt, Frankfurt am Main, Germany | Stand 41G13 | www.figlobal.com/europe
