Due to the various properties that NaCl exhibits in food (reducing aw values, its effect on enzymatic activity, antioxidative or prooxidative effect, increasing water-binding capacity, taste perception enhancer), salt is associated with the evolution of food processing. The osmotic effect of salt is mainly responsible for changes in the metabolism of microorganisms and the preservation of foods in which this compound is used. In addition, salt is involved in the development or inhibition of some enzymatic reactions in food, which allow the generation of reactions responsible for the development of texture, color, taste, and aroma, significant properties of many food products. Current trends in the use of NaCl in the food industry indicate the necessity of replacing or reducing salt content, by using substitutes for NaCl and taste enhancers, as well as optimizing the physical form of salt. Future research on the application of NaCl in food products should focus on product stabilization (to prevent changes in sensory characteristics that are traditional for such types of products). Intensifying research in the food industry on reducing salt levels in processed food must become imperative. As regulatory bodies take an increasingly decisive stance on encouraging the reduction of salt levels in the diet, including mandatory regulations, food business entities that do not respond to such demands will find that their business is hindered and their market image tarnished.