Reduced-salt foods may be healthier, but they aren’t known for being tasty because they are low in sodium.
But scientists now claim to have found a way to make keep the taste of salt – without actually containing too much of the bad kind.
Tasters agreed the mix, which contains less sodium chloride, was just as enjoyable and similar to the traditional salt blend.
The new mix is made up of almost of a quarter of calcium chloride – which is not thought to be harmful to human health.
Too much sodium can raise blood pressure, which can increase the risk of heart disease and stroke. It is not a direct cause of obesity.
Carolyn Ross, a food science professor at Washington State University, created the salt mix with a team of colleagues.
She said: ‘It’s a stealth approach, not like buying the “reduced salt”‘ option, which people generally don’t like.