EXPLORE THE APPLICATIONS OF MAGERA

Discover how Magera’s mineral-balanced salt transforms everyday foods into heart-healthy options. From bread, cheese, and processed meats to soups, pasta, and table salt, Magera reduces sodium while boosting potassium and magnesium — supporting better blood pressure, cardiovascular health, and overall mineral balance in the modern diet.

The Science Behind Mineral Balance & Heart Health

The Human Clinical Trial (University of Kuopio, Finland, 2009)

The role of mineral balance in blood pressure regulation was investigated using a double-blind, placebo-controlled trial in 2009 with 45 participants who had mildly elevated blood pressure. Subjects were provided with identical food made with either Magera Smart Salt® technology (50% salt reduced) or regular table salt.

Study Design

8-week intervention period
Participants consumed foods made with either:
- Regular salt, or
- Magera Smart Salt 50 (50 % reduced sodium, enriched with potassium and magnesium)
Salt substitution included common processed foods such as bread, cheese, meats, soups, pasta, and table salt
Primary endpoint: change in systolic blood pressure

Clinical Results

The Magera Smart Salt 50 group had 3.3g/day lower intake of salt than the regular salt group.
Expected reduction in systolic blood pressure from sodium reduction alone: ~4.5 mmHg
Actual reduction in the Magera Smart Salt 50 group: 7.5 mmHg (statistically significant)
Daily NaCl intake aligned with recommended levels (5.75 g/day)
These findings suggest that potassium and magnesium amplify the blood-pressure-lowering effects of sodium reduction.

Conclusion

Magera represents a clinically effective, new generation of mineral-balanced salt replacement.

By:

Reducing sodium
Increasing potassium and magnesium
Improving overall mineral ratios

It offers a practical, evidence-based approach to lowering blood pressure and supporting cardiovascular health — both at the individual and population level.

The clinical data support its potential as a powerful tool in the prevention of hypertension and cardiovascular disease.

View Clinical Trial Notes

Balanced for Taste

Magera’s superior taste can be attributed to its balance of minerals, which does not rely on high levels of potassium.

Magera has a similar taste profile to regular salt and is superior in taste to potassium chloride and reduced-sodium sea salts at meaningful levels of salt reduction ( > 30%). Expert taste panels and consumer acceptance trials across a broad range of applications (bread, meat, baked goods, soups, cheese, and snacks) have indicated highly acceptable end products.

View Balanced for Taste

The Difference is Magnesium

Trials in model, industrial, and commercially produced foods indicate that Magera can provide safe foods whilst maintaining, and potentially extending shelf-life across a broad range of food products.

The difference is magnesium, which is highly potent against many types of food spoilage and pathogenic microorganisms.

Sodium reduction using Magera does not require a change in supply logistics.

View Balanced for Preservation

Commercial Successes

A very broad range of successful food products

Magera has successfully been integrated into a wide range of food products and commercial channels, helping companies achieve sodium reduction goals while maintaining taste and quality. The successes indicate Magera’s true functionality and relevance in today’s health-driven economy.

Magera is used in diverse product categories and distributed through various retail and food service outlets:

Products: Table Salt and Seasonings, Ready Meals, Bread, Biscuits, Meat (injected, fermented, and emulsions like pizza toppings), Baked Snacks, and Jerky.
Outlets: Restaurants, Retail, Supermarkets, Wholesalers, and Independent shops.

View Commercial Successes