Reducing sodium is easy in theory. It breaks when you try to scale it.

Italy Smart Food is a good example.

Their Olivello Toscano is a cold-processed spray made from organic olive leaves, juniper berries, and spices, aged in wine barrels. They use a cold-extraction process to preserve sensitive polyphenols and micro-homogeneous dispersion to saturate sodium receptors more effectively.

This creates a high-intensity “salt hit” on the surface of food, enough to reduce added sodium without the metallic aftertaste that comes with substitutes like potassium chloride.

The idea works. But in its current form, it behaves more like a culinary ingredient than a solution that can scale across global food systems.

My team spent the last month looking at how sodium reduction is being tackled across the industry, and more importantly, where these approaches break when pushed beyond lab conditions.

In our webinar, we shared what we found across low-sodium formulation approaches.

We covered:

Why sodium reduction consistently fails beyond the 30–40% threshold in real food matrices

How Frito-Lay, Unilever, and General Mills are restoring texture and processing stability in low-sodium products

Which innovations can actually survive a real-world factory environment

If you’re trying to reduce sodium in products without creating new problems, you can access the recording and research deck here: https://greyb.com/resources/webinars/sodium-reduction-solutions/