Salt has been used since ancient times as an additive with many benefits such as preservative and antimicrobial agent and for impacting desirable sensory attributes in foods. Reports from various organisations shows that its consumption in recent times has been above the recommended daily intake and this has been linked with the rising cases of high blood pressure leading to cardiovascular diseases. Salt reduction strategies have been developed by various organisations and governments to ensure significant salt reduction while not compromising the safety and quality purposes of its use in foods.