USEFUL FOR PROFESSIONALS

Are you active in
the food sector ?

Work with Posidonia and reduce the sodium content of your products by 25% or more. In addition to having a significant impact on people’s health, you will have an additional marketing argument to boost your sales. You will thus anticipate the intentions of the WHO, whose Member States have decided to reduce the salt consumption of the world’s population by 30% by 2025.

In conclusion: decide yourself to reduce the salt in your products today and enjoy a benefit in terms of image. Otherwise, you will be imposed a reduction without being able to use it.

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Our trusted partners

What they think about it

"The use of Posidonia as a natural and sustainable product has allowed us to differentiate ourselves and invest in the health of our customers with healthier and tastier breads. Posidonia also gave us a new visibility"

Pascal Boone
Carrefour Belgium (RETAILER)
Head of Bakery
"

LCB Bakery has been using Posidonia for six months. Offering bread with less salt has allowed us to differentiate ourselves. It also helped us to convince new customers in retail and local authorities. Using Posidonia is an excellent return on investment.

"

Ghislain ‘t kint
LCB Bakery (PRODUCER)
Co-founder
"

Posidonia is recommended for anyone concerned about their good health. I advise my patients to consume the reduced salt breads from Carrefour or Delhaize.

"

Aurore Collignon
CHR de Liège (HEALTH)
Chief Dietician

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Certifications of Posidonia salt

They talk about us

News1
Ange réduit d’un quart la quantité de sel dans sa baguette
Posté le 16/07/2019
“La deuxième enseigne nationale de boulangerie traditionnelle anticipe le durcissement de la réglementation pour réduire les risques cardio-vasculaires.”, Les Echos, 13 juin 2019
News2
Posidonia success
Posté le 03/02/2019
Posidonia Salt was presented during the Belgian news broadcast. Everything about its creation until its first contracts. RTL-TVI, Journal Télévisé, 01/11/18
News3
Moins de sel, plus de goût
Posté le 02/02/2019
LE SOIR, Journal du Boulanger, May 12th 2016, BELGIUM