Salt Supply Chain Practices and Technical Considerations for Switching to Potassium‐Enriched Salt Use in Australia: A Qualitative Study

ABSTRACT Background : Switching to potassium‐enriched salt in food manufacturing and preparation is expected to lower blood pressure and improve stroke and cardiovascular disease outcomes. However, it is not well understood how the Australian salt supply chain would support increased use of potassium‐enriched salt. Objective : To explore food industry insights and perspectives on (1) how the salt supply chain operates in Australia and (2) technical considerations for switching to potassium‐enriched salt in food manufacturing and preparation. Methods : Twelve interviews with food industry stakeholders (including food, salt, and potassium‐salt manufacturers) were conducted between March and July 2023, transcribed, and thematically analysed using a template analysis method in NVivo. Results : The regular sodium chloride salt supply chain in Australia was described as well‐established, relatively simple, and mostly local, whereas the potassium‐enriched salt supply chain was less established, separate from the sodium chloride supply chain, and reliant on imported ingredients. Most stakeholders, except potassium‐enriched salt manufacturers, perceived cost, taste, and functionality as barriers to increased uptake of potassium‐enriched salt as a food ingredient. Potential enablers included strengthening the potassium‐enriched salt supply chain in Australia to withstand international changes, research and development, and retail promotion of potassium‐enriched salt. Conclusions : Opportunities exist to strengthen food industry support for switching to potassium‐enriched salt in Australia. Addressing feasibility and acceptability concerns through coordinated support from other sectors, along with incentives for industry adoption, is required. Industry uptake of potassium‐enriched salt use in packaged food is essential to realising the full potential of this promising public health strategy.