To reduce dietary sodium intake, a portion of a seasoning has a mean particle size of less than or equal to 20 microns. This first seasoning component includes a salt, while a second seasoning component such as potassium chloride or sea salt reduces the amount of the first seasoning required for flavoring a food product. For example, a snack food can use less sodium chloride, with a mean particle size less than 20 microns, as a component in a seasoning or as a separate seasoning. Even with less sodium, the snack retains the desirable salty flavor associated with sodium chloride when combined with other salts and flavorings.
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