Less Than 2% Salt

Salt, also known as sodium chloride, is a mineral naturally found in seawater and underground deposits. It is typically harvested through evaporation or mining and then purified. Salt is essential for life, playing a role in fluid balance and nerve function.

Manufacturers add salt to foods primarily to enhance flavor and act as a preservative by inhibiting microbial growth. It can also affect texture and color. Salt is found in a wide variety of processed foods, including savory snacks, meats, baked goods, and canned items.

The U.S. Food and Drug Administration (FDA) recognizes salt (sodium chloride) as Generally Recognized As Safe (GRAS) for its intended use in food. High sodium intake is linked to increased blood pressure in some individuals, according to health organizations like the World Health Organization (WHO). Dietary guidelines recommend limiting sodium intake. JECFA (Joint FAO/WHO Expert Committee on Food Additives) has evaluated salt, but does not set a numeric acceptable daily intake (ADI) for it as a food additive.