Ever stood in the supermarket aisle, staring at the dozens of salt options? Table salt, sea salt, pink stuff, flaky stuff… What the heck is the difference?

The salt world just got rocked by some incredible research. A groundbreaking study published in the New England Journal of Medicine which has been cited over 500 times.

Ever wondered why other low-sodium salts tastes like you're licking a tin can? This week we dig into the science that makes Pinchful Great Taste award-winning.

We’re all eating too much salt, which is not only putting pressure on our hearts and health, but the NHS too. However the lion’s share of the salt in your diet comes from processed and pre-packed foods.

Fortunately, protecting your health doesn't mean sacrificing flavour. Research has shown that switching to low-sodium alternatives can effectively lower blood pressure and reduce heart disease and stroke risks. Even small reductions in sodium intake can lead to significant health improvements over time.

Heart disease claims twice as many lives as cancer. The causes? Too little movement, too much stress and too much sodium. We’re here to take up the fight, one simple switch at a time.