Salt Awareness Week takes place between Monday March 10th and Sunday March 16th to educate consumers about how much salt is in everyday food products.
To coincide with this, the Scottish Food and Drink Federation (SFDF) has been working with manufacturers to create new seasonings that contain lower levels of salt in a bid to improve the health of UK consumers.
Reducing salt content can be a challenge for manufacturers as they need to ensure taste and texture remain at a high standard.
However, butchers throughout Scotland will now have access to healthier seasonings to use in the manufacturing of sausages and in adding flavour to meat thanks to some suppliers altering their salt content, a move that has been welcomed by Scotland's minister for public health Michael Matheson.
Four of the main seasoning firms in the UK - Kerry, Dalziel, Dalesman and Scobie & Junor - have worked with the SFDF to lower the amount of salt in their products, with reductions of up to one-third.
Scobie & Junor and Dalesman will both be decreasing the salt in their sausage flavourings by 20 per cent, while Dalziel has taken steps to lower its salt levels by 33 per cent.
Kerry has made the biggest change, reducing salt levels in its range of pork seasonings by 35 per cent.
These may not seem significant amounts, but they will improve both the salt and calorie contents of butchers' products.
Chris Peace, industry technical manager at SFDF, said: "Making small, incremental salt reductions in recipes can deliver real health benefits for customers while maintaining customer acceptance."
In addition to this, the SFDF has a reformulation programme that supplies small and medium-sized enterprises with advice on how to reduce salt content in their products.
The government has provided £172,000 of funding to the campaign since September 2012, while figures from Kantar show that members of the SFDF have reduced salt levels by ten per cent during this time.
Dr Colette Backwell, director of the SFDF, said: "Many of the UK's largest manufacturers have reformulated to great effect in recent years, making progress in areas such as salt and saturated fat reduction."