And Not More Than 2% Salt

This refers to the maximum amount of salt allowed in a food product, which is typically 2% of the total weight. Salt, or sodium chloride, is a mineral naturally found in seawater and underground deposits. It is harvested through evaporation or mining and then purified for food use.

Salt is primarily added to foods as a flavor enhancer, making them taste better. It also acts as a preservative by inhibiting the growth of microorganisms, and can help control fermentation in products like bread. It is found in a wide variety of processed foods, including canned goods, snacks, and prepared meals.

The FDA regulates salt content in foods. High sodium intake is associated with increased blood pressure in some individuals, according to health organizations like the World Health Organization. Dietary guidelines recommend limiting sodium intake for general health. JECFA and EFSA have evaluated salt and its role in food.