Iodine in Salt by Country: Levels, Regulations and Export Requirements

How Much Iodine Should Salt Contain? A Country-by-Country Guide

How much iodine can or must be added to salt? The answer varies from one country to another. While iodisation of food-grade salt is mandatory in most parts of the world, it remains voluntary in many Western European countries. The permitted iodine concentration can range from less than 10 mg to more than 60 mg per kg of salt.

Our country-by-country table covers 147 countries, allowing you to identify the applicable iodine levels and legislation in your export markets. It also helps food producers determine whether a single recipe can meet the requirements of multiple destinations.

In this article, we explore why iodine standards differ between countries, what these differences mean for food manufacturers and exporters, and why iodine is an essential nutrient.

Iodine Levels in Salt by Country: Check Your Export Market

The table below provides an overview of the legal status of salt iodisation in 147 countries, including whether iodisation is mandatory, voluntary or not covered by a specific policy.

It also lists the permitted iodine compounds and the applicable iodine concentrations, expressed as elemental iodine in ppm (mg per kg of salt).

You can search for a specific country, filter the results by region or legal status, and expand individual country entries to view the iodine concentration for each permitted compound, additional notes and the source of the applicable standard.

The export compliance checker below the table allows you to select several destination countries and determine whether a single iodine concentration can comply with all their requirements.

How to Read the Iodine Standards

• 1 ppm = 1 mg of iodine per kg of salt. Some countries specify iodine levels in potassium iodide or potassium iodate. The table converts these values into elemental iodine. The conversion factors are: 1 mg of iodine = 1.308 mg KI = 1.685 mg KIO₃.
• For countries where salt iodisation is mandatory, the data has been checked against the Global Fortification Data Exchange (GFDx). For voluntary schemes, including those within the EU, the information is based on national legislation and the moses database.
• Countries marked “Extra verification needed” do not have an unambiguous primary source available. Since legislation can change regularly, the table should be used as a reference tool rather than legal advice.

Always verify the current legislation in the destination country before using the information for product development or recipe formulation. You can also contact moses for tailored advice.

Iodine in Salt: Regulations by Country

The country table covers 147 markets and includes the legal status of iodisation, permitted iodine compounds and iodine concentrations in food-grade salt.

The information is expressed as elemental iodine in ppm (mg/kg of salt). Expand a country entry to view the permitted concentration for each compound, relevant notes and the source of the national standard.

Important: National iodine standards are regularly revised. Always confirm the latest requirements before exporting or developing a product for a specific market.

Export Compliance Checker: Find Your Safe Iodine Range

Select the countries you export to. The tool calculates whether there is a single iodine concentration that complies with the requirements of every selected destination.

This range represents the “safe zone” for using one iodine concentration in a single recipe across multiple export markets.

About the Country Table

Iodine concentrations are expressed as elemental iodine (I) in ppm, equivalent to mg/kg of salt.

Some national standards specify concentrations in potassium iodate (KIO₃) or potassium iodide (KI). Where applicable, the table identifies the permitted compound.

The conversion factors are:

• 1 mg iodine = 1.308 mg potassium iodide (KI)
• 1 mg iodine = 1.685 mg potassium iodate (KIO₃)

For countries with mandatory salt iodisation, the minimum and maximum iodine levels, target concentrations, permitted compounds, standard years and sources have been checked against the Global Fortification Data Exchange (GFDx) and fortificationdata.org.

When a country specifies different iodine concentrations for different permitted compounds, the table displays the overall range. The detailed breakdown is available in the country information panel.

For voluntary iodisation schemes, including those within the EU, the baseline figures from moses have been retained because these schemes are not included in the GFDx dataset.

Countries marked “Extra verification needed” have no unambiguous primary source. Their requirements should always be checked against current local legislation.

Sources: Iodine Global Network (ign.org), Global Fortification Data Exchange, WHO Europe (2024), EUsalt, RIVM (2025), FSANZ, GOST/GSO/ECOWAS/EAC standards and national legislation.

Last updated: November 2026.

This table is intended as a reference tool. Always verify the current legislation in the destination country before exporting.

Why Do Iodine Levels in Salt Differ Between Countries?

There is no single international iodine concentration that applies to all countries. Each country determines whether salt iodisation is mandatory, which iodine compounds may be used and how much iodine food-grade salt should contain.

Some regulations establish a minimum concentration, while others specify a maximum or a target value with an acceptable range.

These decisions are influenced by several factors, including:

• Local dietary habits and the amount of salt, fish and dairy products consumed.
• The natural iodine content of soil and water.
• The historical severity of iodine deficiency.
• The methods used to monitor and enforce iodisation policies.

Iodine Standards Across Europe

European countries follow different approaches to salt iodisation. The following examples illustrate some of the differences in national standards. All concentrations are expressed as elemental iodine in mg per kg of salt.

Country	Legal status	Iodine concentration	Notes
Belgium	Voluntary	10–15 mg/kg for bread salt	Bakery sector agreement, 2009
Netherlands	Voluntary	Maximum 25 mg/kg	Separate scheme for bakery salt
Germany	Voluntary	15–25 mg/kg	Approximately 9% of industrial salt is iodised
France	Voluntary	15–20 mg/kg	Decree of 24 April 2007
Switzerland	Voluntary	20–40 mg/kg, target 25	Target concentration increased in 2014
Denmark	Mandatory	20 mg/kg target	Increased from 13 to 20 mg/kg on 1 July 2019
Austria	Mandatory	15–20 mg/kg	Includes bread salt
Poland	Mandatory	15–30 mg/kg	Standard: 30 mg KI per kg, ±10
Spain	Voluntary	51–69 mg/kg, target 60	Among the highest levels in Europe
United Kingdom	No policy	Not regulated	Approximately 5% of salt is iodised; iodine mainly comes from milk

Denmark increased its iodine standard in 2019 to provide better protection for pregnant women. The requirement applies to household salt as well as bread salt.

Outside Europe, mandatory iodisation is much more common. In 129 of the 147 countries included in the table, iodisation of food-grade salt is compulsory. Many of these countries follow concentrations between 20 and 40 mg/kg, in line with the WHO guide value.

Voluntary schemes are more common in Western Europe. Permitted levels are particularly low in some Scandinavian countries, such as Norway, where the maximum is 5 mg/kg, while higher concentrations are permitted in parts of Southern Europe.

In Central and Eastern Europe, mandatory salt iodisation is generally the prevailing approach.

What Do Iodine Regulations Mean for Food Manufacturers and Exporters?

Salt is consumed in many forms beyond the salt shaker. It is also an ingredient in bread, cheese, cured meats, soups, sauces and numerous other food products.

As a result, the iodine intake of a population is influenced not only by household salt consumption but also by the decisions made by food manufacturers.

This creates both an opportunity and a challenge for the food industry.

Does Iodised Salt Affect Food Production?

The good news is that iodised salt does not change the product or the manufacturing process.

The quantities of iodine added are extremely small and do not produce a noticeable taste difference. Iodised salt can be used in the same way as conventional salt, without requiring different machinery or recipe recalculations.

Iodine also remains stable during baking and transport.

Important Considerations for Food Exporters

Although iodisation is technically straightforward, food manufacturers need to pay attention to two important aspects.

1. Product labelling

When iodised salt is used, the ingredient list must identify it as “iodised salt” rather than simply “salt”.

For example, in Belgium, this requirement applies to prepacked bread.

Although the change may appear minor, it can require a label update for every product and every destination market. The applicable labelling rules must therefore be checked for each export country.

2. Different iodine standards across export markets

A food manufacturer exporting the same product to several countries must ensure that its iodine concentration complies with the requirements of each destination.

For example, a product sold in Poland, where the permitted concentration is 15–30 mg/kg, and France, where the permitted concentration is 15–20 mg/kg, must use an iodine level that meets both standards.

As the number of export markets increases, the range of iodine concentrations that can be used in a single recipe becomes narrower.

In some cases, there may be no concentration that complies with every destination. Separate recipes may then be necessary.

This is precisely why the country table includes an export compliance checker.

moses monitors iodine standards in different countries, advises customers on the appropriate iodine concentration for their target markets and uses laboratory testing to verify the iodine level in each batch.

This helps food manufacturers export with confidence while ensuring that their products meet the relevant requirements.

Is Harmonisation of Iodine Regulations in Europe on the Way?

At European level, Regulation (EC) No 1925/2006 determines which iodine compounds may be added to foods.

These include:

• Potassium iodide (KI)
• Sodium iodide (NaI)
• Potassium iodate (KIO₃)
• Sodium iodate (NaIO₃)

However, the regulation does not establish a uniform iodine concentration for salt. The permitted levels and the decision to make iodisation mandatory remain the responsibility of individual countries.

This explains the considerable differences between European national standards.

Growing Calls for a Common European Framework

The discussion around harmonisation is gaining momentum.

A 2024 report from the World Health Organization (WHO) highlighted how differing regulations and labelling requirements can limit the use of iodised salt in the food industry. The report also emphasised the potential benefits of iodising salt used in processed foods.

In March 2025, members of the European Parliament, supported by 65 organisations, called on the EU to establish a harmonised framework for salt iodisation and align labelling requirements.

However, no specific harmonised European legislation has been introduced yet.

Until a common framework is established, salt iodisation requirements will continue to differ from one country to another.

Once the European regulatory situation becomes clearer, moses will update its country table and recommendations accordingly.

What Is Iodine and Why Does the Body Need It?

Iodine is a trace element that the human body requires in very small quantities but cannot produce independently.

The thyroid gland uses iodine to produce thyroid hormones. These hormones regulate several essential processes, including:

• Metabolism and the rate at which cells function.
• Energy management.
• Body temperature.
• Growth and brain development in children.

Since the body cannot produce iodine, it must obtain it through food.

Which Foods Contain Iodine?

Iodine is naturally present in several foods, particularly:

• Sea fish and shellfish.
• Seaweed.
• Milk and dairy products, partly because cows receive iodine through their feed.

Plant-based foods generally contain relatively little iodine.

An adult requires approximately 150 micrograms of iodine per day. The requirement increases considerably during pregnancy and breastfeeding.

For more information about recommended daily iodine intake by age group, read our earlier article: Iodine in Food: A Balanced Intake Through Iodised Salt.

Iodine Deficiency in Europe: An Underestimated Problem

Iodine deficiency is often associated with the past or with countries far from Europe. However, this perception does not reflect the current situation.

In June 2024, the WHO Regional Office for Europe and the Iodine Global Network warned that changing dietary habits are increasing the risk of iodine deficiency across the European region.

People are consuming less fish and dairy products and increasingly choosing plant-based alternatives that may contain little or no iodine.

Women are at a greater risk than men, while pregnant women are particularly vulnerable because their iodine requirements rise significantly during pregnancy.

According to the same report, 24 countries in the European region have either a voluntary iodine policy or no policy at all.

Iodine Deficiency in Belgium

Belgian authorities have also identified a latent, mild iodine deficiency.

Studies have found mild iodine deficiency among pregnant women, while schoolchildren have been receiving sufficient iodine since iodised bread salt was introduced.

The Belgian Superior Health Council therefore recommends iodine supplementation for pregnant women and women planning a pregnancy.

What Are the Consequences of Iodine Deficiency?

The effects of iodine deficiency depend on its severity and duration.

In adults, prolonged iodine deficiency can lead to:

• An enlarged thyroid gland.
• Fatigue.
• A slower metabolism.

Pregnancy and the first years of life are particularly sensitive periods.

Iodine deficiency during these stages can interfere with a child’s brain development and may have lasting consequences.

Mild iodine deficiency often causes no obvious symptoms. Nevertheless, it can have measurable effects on the health of an entire population.

Why Is Salt Used to Deliver Iodine?

Salt is widely used as a vehicle for iodine because it offers several practical advantages.

Almost everyone consumes salt daily, regardless of their social or economic background. It is inexpensive, widely available and consumed in relatively consistent quantities, making iodine delivery easier to predict.

Adding iodine to salt is also technically simple and costs very little.

As a result, salt iodisation can reach a large proportion of the population without requiring people to change their eating habits or take additional supplements.

WHO Recommendations for Universal Salt Iodisation

For decades, the WHO has recommended universal salt iodisation.

The recommendation is that all salt intended for household consumption and use in the food industry should be iodised.

As a general guide, the WHO recommends an iodine concentration of 20–40 mg per kg of salt, assuming a daily salt intake of approximately 10 g.

People who consume less salt require a higher iodine concentration in the salt they consume to obtain the same amount of iodine.

Salt reduction and iodine fortification are therefore not conflicting objectives.

The WHO emphasises that both goals can be achieved together, provided that iodine concentrations are adjusted according to actual salt consumption.

How Is Iodine Added to Salt?

Iodine is added to salt in the form of potassium iodate (KIO₃) or potassium iodide (KI). Some countries also permit sodium iodate and sodium iodide.

The quantities involved are very small, generally measured in milligrams per kilogram of salt.

At moses, the iodine compound is applied as a fine solution while the salt is moving during production. This process helps distribute the iodine evenly throughout the salt.

Potassium iodate is preferred because it is more stable and less susceptible to moisture and caking.

Accurate Iodine Distribution and Quality Control

The main challenge in salt iodisation is achieving an accurate and uniform concentration.

Fine salt is more homogeneous than coarse salt, which makes it easier to iodise precisely.

Every production batch is checked for its iodine concentration in moses’s own laboratory. Samples are collected continuously during production and analysed to verify the iodine level.

A batch is released from the factory only after it meets the customer’s specifications and the legislation applicable in the destination country.

Iodine Stability During Storage, Baking and Transport

Iodine in salt is also stable over time.

According to moses’s own stability tests, the iodine concentration remains consistent for up to 3.5 years after packaging.

Heat, including the temperatures encountered during bread baking or transport to warmer countries, has little influence on iodine levels.

This stability is essential for the use of iodised salt in bakery products and the wider food industry.

Frequently Asked Questions About Iodine in Salt

How Much Iodine Does Iodised Salt Contain?

The iodine concentration in iodised salt varies by country.

The WHO provides a guide value of 20–40 mg of iodine per kg of salt. However, national standards range from less than 10 mg/kg, as in Norway, to more than 60 mg/kg, as in Spain.

Many European countries have permitted concentrations between 15 and 25 mg/kg.

Is Iodised Salt Mandatory in Belgium and the Netherlands?

No. Salt iodisation is voluntary in both countries.

Since 2009, Belgium has encouraged the use of iodised bread salt containing 10–15 mg of iodine per kg through an agreement with the bakery sector.

In the Netherlands, kitchen salt and other salt may contain a maximum of 25 mg of iodine per kg. A separate scheme applies to bakery salt.

What Is the Difference Between Potassium Iodate and Potassium Iodide?

Potassium iodate (KIO₃) and potassium iodide (KI) are both iodine compounds used to fortify salt.

Potassium iodate is more stable, particularly under humid or warm conditions, making it the most widely used compound.

Potassium iodide is more sensitive to oxidation and moisture.

The permitted compound depends on the legislation of the destination country. Some countries also allow sodium iodate and sodium iodide.

How Do You Convert Potassium Iodate or Potassium Iodide into Elemental Iodine?

The conversion factors are:

• 1 mg of iodine corresponds to 1.308 mg of potassium iodide.
• 1 mg of iodine corresponds to 1.685 mg of potassium iodate.

For example, a standard of 30 mg of potassium iodide per kg of salt corresponds to approximately 23 mg of elemental iodine per kg of salt, or 23 ppm.

Can You Taste Iodine in Salt?

No. The quantities of iodine added to salt are very small, typically measured in milligrams per kilogram.

At these concentrations, iodine does not have a noticeable effect on the taste, colour or texture of the finished product.

Does Iodine Remain Stable During Baking, Cooking and Transport?

Yes. Potassium iodate is stable at the temperatures commonly encountered in bakeries and the food industry.

moses’s own tests show that the iodine concentration in packaged salt remains stable for up to 3.5 years.

Does the Ingredient Label Need to Say “Iodised Salt”?

Yes. When iodised salt is used, the ingredient list must identify it as “iodised salt” rather than simply “salt”. The iodine compound used must also be stated where required.

Less stringent requirements may apply to non-prepacked products, such as bread packaged on the premises.

Food manufacturers should always check the labelling regulations of each destination country before exporting.

Learn More About Iodine and Salt: Listen to the Podcast

In the third episode of the FoodTec podcast, produced in collaboration with moses, Maarten Delbaere and Thidrek Van Grunderbeeck discuss iodine deficiency in Europe, salt iodisation, national legislation and the implications for food manufacturers.

The conversation is hosted by Björn Crul and is available in Dutch on Spotify.

Sources

1. World Health Organization. Guideline: Fortification of Food-Grade Salt with Iodine for the Prevention and Control of Iodine Deficiency Disorders. Geneva: WHO; 2014.
2. WHO Regional Office for Europe & Iodine Global Network. Prevention and Control of Iodine Deficiency in the WHO European Region: Adapting to Changes in Diet and Lifestyle. Copenhagen; 2024. Includes the accompanying press release dated 28 June 2024.
3. FPS Public Health, Food Chain Safety and Environment (Belgium). FAQ Iodine. health.belgium.be.
4. Vandevijvere S. Sodium reduction and the correction of iodine intake in Belgium: policy options. Archives of Public Health; 2012.
5. Global Fortification Data Exchange (GFDx). Nutrient levels in fortification standards: salt. fortificationdata.org.
6. Fødevarestyrelsen (Danish Veterinary and Food Administration). Regulation No. 613 of 28 May 2019 concerning the increase of iodine levels in salt to 20 mg/kg.
7. Regulation (EC) No 1925/2006 of the European Parliament and of the Council on the addition of vitamins and minerals and of certain other substances to foods, Annex II.
8. Joint statement on tackling iodine deficiency disorders in Europe. Members of the European Parliament and 65 organisations; 25 March 2025.

Additional sources for the country table: Iodine Global Network (ign.org), EUsalt, RIVM (2025), BfR (2021), FSANZ and national legislation.