Foods with less salt demand new trends

Foods with less salt demand new trends

A number of new codes have been hitting supermarket shelves recently, which carry the ‘salt free’ label. The shift of consumers to healthier eating habits resulted in them reducing the consumption not only of sugar but also of salt, which is associated with increased blood pressure and cardiovascular problems.
In the midst of a pandemic, there are many Greeks who prefer culinary herbs to their preparations from local producers as well as with dried herbs, to enhance the taste. After all, marketing towards “healthy” products has prevailed in the global market, changing the facts. Essentially, it led to the formation of an entire market, that of “without” or “without”. In fact, from a related research, it appears that the most popular products in sales are now the products labeled
“without preservatives” followed, with corresponding dynamics, by those labeled “low fat”, “no colors” and “low sugar”.
A greater growth trend is observed in products – “no salt”, “no palm oil”, “no additives”, “no added sugar”, “no saturated fat” and, of course, “no gluten”. The Greeks following have incorporated the new trends in their diet by choosing corresponding products during their purchases.