For meals in care homes, choose a salt-free stock cube when the recipe needs to keep the salt from this ingredient to a minimum. A reduced-salt cube still contains salt, so you need to assess how much it adds at the quantity actually used. Your choice should also follow the guidance for residents, take account of the product’s ingredients and preserve the appeal of the dish served. Manger Bouger advises against removing salt from someone’s diet without a medical prescription.
For the recipes concerned, compare the amount of salt the stock adds at the intended dosage, rather than relying on the words ‘reduced salt’ alone. A salt-free product and a reduced-salt product do not meet the same need.
If you reduce the salt in a soup, sauce or vegetable dish, taste the finished recipe and adjust the seasoning. Manger Bouger highlights the importance of helping older people maintain their appetite.
When planning menus for several residents, check the ingredients and allergen information for each product. Some reduced-salt stocks contain potassium chloride, so the appropriate team should check whether they are suitable for residents with individual dietary guidance.
Choose this: when the stock should contribute virtually no salt to the recipe in question.
Bear in mind: you may need to adjust the seasoning and taste the dish before serving. Don’t apply this restriction to every resident.
Choose this: when the recipe can still include some salt from the stock and you have accounted for it.
Bear in mind: calculate the salt content at the quantity used and check the ingredients, including whether potassium chloride is present.
| What matters | What to check | Who is this for? |
|---|---|---|
| Salt added to the recipe | The salt content for a comparable quantity of prepared stock, and the number of cubes actually used. | I need to prepare a recipe with sodium restrictions and know how much salt the stock adds to each portion served; around 36% of consumers make managing salt their top priority. |
| Flavour of the dish served | Whether the flavour suits the recipe and whether the dish is well received after the seasoning has been adjusted. | If the dish becomes less popular after reducing the salt, I need to rework the recipe rather than add more cubes; nearly 29% of consumers put appetite and enjoyment first. |
| Ingredients and dietary requirements | The ingredients list, allergen information and whether potassium chloride is present. | I prepare menus for residents with different dietary requirements and need to avoid products that are unsuitable; around 21% of consumers put these checks first. |
| Dosage and supply | The number of cubes, dilution instructions and whether the product is available through the usual supplier. | To make the same recipe with varying quantities, I need a consistent dosage and a clearly identifiable product; around 14% of consumers make this their main concern. |
A percentage reduction doesn’t tell you how much salt the stock adds to the recipe. For example, Knorr lists 1.5 g of salt per portion for its reduced-salt Chicken Stock.
Calculate the amount added using the quantity you actually use, and choose a salt-free product when the recipe’s requirements call for it.
Dietary guidance can vary from one resident to another. Manger Bouger advises against removing salt from someone’s diet without a medical prescription, and meals should remain appetising too.
Follow each resident’s individual guidance and taste dishes after making any changes to a recipe.
A salt reduction alone doesn’t tell you about allergens or the presence of potassium chloride. Anses warns that salt substitutes containing potassium chloride may pose risks for some people.
Check the label on the product you buy, and ask the appropriate team to assess whether it is compatible with individual dietary guidance.
The number of cubes and the volume prepared determine how much stock each portion contains. Auchan lists one cube per 500 ml of water for Knorr Salt-Free Vegetable Stock.
Update the recipe sheet with the exact product, its dilution instructions and the volume actually served.
The range includes salt-free and reduced-salt stocks, including vegetable and chicken varieties.
The KUB range includes stocks said to contain 25% less salt than the average standard stock, including a vegetable variety.
Carrefour lists a Reduced-Salt Chicken Stock under its Carrefour Original brand.
Auchan lists salt-free chicken stock cubes and vegetable stock cubes described as ‘salt-free and gluten-free’ under this brand.
This selection features a reduced-salt vegetable stock cube. Consider it for recipes where the stock can still contribute some salt.
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Worth considering for a vegetable recipe where the stock can still add some salt. This 120 g pack is said to contain 25% less salt than the average standard stock. Before using it for the residents concerned, check the pack for dosage instructions, the amount of salt per portion served and the ingredients.
Not in a recipe that needs to keep the salt from the stock to a minimum. Knorr lists 1.5 g of salt per portion for its reduced-salt Chicken Stock, compared with 0.02 g for its Salt-Free Vegetable Stock. However, compare the quantities prepared and the dosage in your recipe before choosing.
No. Guidance should reflect each resident’s circumstances and the care home’s protocol. Manger Bouger advises against removing salt from someone’s diet without a medical prescription, and any changes should also take account of how appetising the meals are.
Some reduced-salt products contain it, which may matter for residents with individual dietary requirements. Anses warns that salt substitutes containing potassium chloride may pose risks for some people. If these requirements apply, ask the appropriate team to check whether the product is suitable.
Check the ingredients list and any ‘may contain’ statements on the product you actually buy. Carrefour’s listings for Maggi stocks show that allergen information varies by product and may include celery, wheat, eggs or milk. Don’t assume that one variety has the same ingredients as another.