Context
WHO recommends a daily max of 5g of salt per day. However, individuals in China almost triple this, eating 12-14g a day.
Salt consumption is a leading factor in high blood pressure (HBP). HBP causes 40% of deaths and 23% of all healthcare costs in China. China has identified this and has even set policy to try reduce usage to 5g by 2030. This project aims to answer "How might we reduce salt consumption in China?".
A personal project.
My responsibilities
Industrial design
UX & UI design
Service design
Hardware prototyping & modelling
Presentations & storytelling
Context
WHO recommends a daily max of 5g of salt per day. However, individuals in China almost triple this, eating 12-14g a day.
Salt consumption is a leading factor in high blood pressure (HBP). HBP causes 40% of deaths and 23% of all healthcare costs in China. China has identified this and has even set policy to try reduce usage to 5g by 2030. This project aims to answer "How might we reduce salt consumption in China?".
A personal project.
My responsibilities
Industrial design
UX & UI design
Service design
Hardware prototyping & modelling
Presentations & storytelling
Context
WHO recommends a daily max of 5g of salt per day. However, individuals in China almost triple this, eating 12-14g a day.
Salt consumption is a leading factor in high blood pressure (HBP). HBP causes 40% of deaths and 23% of all healthcare costs in China. China has identified this and has even set policy to try reduce usage to 5g by 2030. This project aims to answer "How might we reduce salt consumption in China?".
A personal project.
My responsibilities
Industrial design
UX & UI design
Service design
Hardware prototyping & modelling
Presentations & storytelling
The Dium set of kitchenware
The optional companion app
The Dium set of kitchenware
The optional companion app
The Dium set of kitchenware
The optional companion app
Understanding the problem
Through extensive secondary research it was learnt that unlike western diets (where most salt intake comes from processed foods) - Chinese salt intake comes mostly from home cooking. I conducted questionnaires on salt usage in cooking to support this data.
Understanding the problem
Through extensive secondary research it was learnt that unlike western diets (where most salt intake comes from processed foods) - Chinese salt intake comes mostly from home cooking. I conducted questionnaires on salt usage in cooking to support this data.
Understanding the problem
Through extensive secondary research it was learnt that unlike western diets (where most salt intake comes from processed foods) - Chinese salt intake comes mostly from home cooking. I conducted questionnaires on salt usage in cooking to support this data.
Salt consumption in China is 3x the recommended maximum76% of salt is from home cookingShared, family style meals cause issues with salt usage
Data from Action on Salt China
Salt consumption in China is 3x the recommended maximum76% of salt is from home cookingShared, family style meals cause issues with salt usage
Data from Action on Salt China
Salt consumption in China is 3x the recommended maximum76% of salt is from home cookingShared, family style meals cause issues with salt usage
Data from Action on Salt China
Interviews with experts
Interviews with an Action on Salt China research fellow and food behaviour intervention experts provided invaluable data-driven insights for the project.
The COM-B model, immediate feedback, and "locus of control" were all suggested as methods for changing user behaviours.
Interviews with experts
Interviews with an Action on Salt China research fellow and food behaviour intervention experts provided invaluable data-driven insights for the project.
The COM-B model, immediate feedback, and "locus of control" were all suggested as methods for changing user behaviours.
Interviews with experts
Interviews with an Action on Salt China research fellow and food behaviour intervention experts provided invaluable data-driven insights for the project.
The COM-B model, immediate feedback, and "locus of control" were all suggested as methods for changing user behaviours.
"For Chinese families, it’s the elders who are responsible for cooking."
"Elders follow salt reduction techniques if asked to by children."
Data from Action on Salt China
"For Chinese families, it’s the elders who are responsible for cooking."
"Elders follow salt reduction techniques if asked to by children."
Data from Action on Salt China
"For Chinese families, it’s the elders who are responsible for cooking."
"Elders follow salt reduction techniques if asked to by children."
Data from Action on Salt China
What you want is an internal locus of control, where you put the ownership back on the consumer
UK food behaviour and interventions specialists
What you want is an internal locus of control, where you put the ownership back on the consumer
UK food behaviour and interventions specialists
What you want is an internal locus of control, where you put the ownership back on the consumer
UK food behaviour and interventions specialists
Task analysis
Task analysis and interviews highlighted salt usage friction points and opportunities. Market analysis and persona creation was also conducted.
Task analysis
Task analysis and interviews highlighted salt usage friction points and opportunities. Market analysis and persona creation was also conducted.
Task analysis
Task analysis and interviews highlighted salt usage friction points and opportunities. Market analysis and persona creation was also conducted.
Task analysis of cooking a meal
Task analysis of cooking a meal
Task analysis of cooking a meal
What is a pinch of salt? Measuring all my salt would take too much time!
Interviewed target user
What is a pinch of salt? Measuring all my salt would take too much time!
Interviewed target user
What is a pinch of salt? Measuring all my salt would take too much time!
Interviewed target user
The COM-B model applied for salt reduction.
The COM-B model applied for salt reduction.
The COM-B model applied for salt reduction.
Key insights & opportunities
01
Salt consumption in Chinese populations is too high
Chinese populations tend to consume salt in excess, leading to significant health risks such as high blood pressure and cardiovascular diseases.
02
Difficulty controlling salt in family-style meals
Home-cooked “family style” meals (where dishes are shared) make controlling salt intake more difficult when compared to more westernised "portioned" meals.
03
Elders tend to be in charge of cooking
Older populations are usually in charge of cooking, and thus are likely to make up a larger percentage of the target users.
04
Children influence elders more heavily
Elders are more likely to listen to salt reduction when asked by children.
05
Measuring salt is tedious during hectic cooking
During busy cooking sessions, precisely measuring salt can be seen as time-consuming and inconvenient, leading to estimations that often result in excessive salt use.
06
Cooking salt and soy sauce are main sources of salt intake
Research shows that salt added during cooking and soy sauce are the main sources of salt in Chinese populations.
07
Limited kitchen space in urban Chinese homes
Chinese households in cities frequently have constrained kitchen spaces, which can impact cooking habits. Compactness and efficient use of space is essential for the solution.
Key insights & opportunities
01
Salt consumption in Chinese populations is too high
Chinese populations tend to consume salt in excess, leading to significant health risks such as high blood pressure and cardiovascular diseases.
02
Difficulty controlling salt in family-style meals
Home-cooked “family style” meals (where dishes are shared) make controlling salt intake more difficult when compared to more westernised "portioned" meals.
03
Elders tend to be in charge of cooking
Older populations are usually in charge of cooking, and thus are likely to make up a larger percentage of the target users.
04
Children influence elders more heavily
Elders are more likely to listen to salt reduction when asked by children.
05
Measuring salt is tedious during hectic cooking
During busy cooking sessions, precisely measuring salt can be seen as time-consuming and inconvenient, leading to estimations that often result in excessive salt use.
06
Cooking salt and soy sauce are main sources of salt intake
Research shows that salt added during cooking and soy sauce are the main sources of salt in Chinese populations.
07
Limited kitchen space in urban Chinese homes
Chinese households in cities frequently have constrained kitchen spaces, which can impact cooking habits. Compactness and efficient use of space is essential for the solution.
Key insights & opportunities
01
Salt consumption in Chinese populations is too high
Chinese populations tend to consume salt in excess, leading to significant health risks such as high blood pressure and cardiovascular diseases.
02
Difficulty controlling salt in family-style meals
Home-cooked “family style” meals (where dishes are shared) make controlling salt intake more difficult when compared to more westernised "portioned" meals.
03
Elders tend to be in charge of cooking
Older populations are usually in charge of cooking, and thus are likely to make up a larger percentage of the target users.
04
Children influence elders more heavily
Elders are more likely to listen to salt reduction when asked by children.
05
Measuring salt is tedious during hectic cooking
During busy cooking sessions, precisely measuring salt can be seen as time-consuming and inconvenient, leading to estimations that often result in excessive salt use.
06
Cooking salt and soy sauce are main sources of salt intake
Research shows that salt added during cooking and soy sauce are the main sources of salt in Chinese populations.
07
Limited kitchen space in urban Chinese homes
Chinese households in cities frequently have constrained kitchen spaces, which can impact cooking habits. Compactness and efficient use of space is essential for the solution.
Iterative concept development
From the insights gained during interviews and ethnography, relevant “How might we” solutions were generated. This starting activity provided a nice variety of blue-sky approaches to the problem.
Iterative concept development
From the insights gained during interviews and ethnography, relevant “How might we” solutions were generated. This starting activity provided a nice variety of blue-sky approaches to the problem.
Iterative concept development
From the insights gained during interviews and ethnography, relevant “How might we” solutions were generated. This starting activity provided a nice variety of blue-sky approaches to the problem.
A range of potential solutions
Building upon selected ideas
A range of potential solutions
Building upon selected ideas
A range of potential solutions
Building upon selected ideas
Inital sketches
Inital sketches
Inital sketches
Initial user testing
Distinct concepts were prototyped to explore different solutions.
User feedback was collected via a decision matrices and interviews. Criteria was selected through insights (provided by research) as well as evaluating the desirability and viability of the product.
Initial user testing
Distinct concepts were prototyped to explore different solutions.
User feedback was collected via a decision matrices and interviews. Criteria was selected through insights (provided by research) as well as evaluating the desirability and viability of the product.
Initial user testing
Distinct concepts were prototyped to explore different solutions.
User feedback was collected via a decision matrices and interviews. Criteria was selected through insights (provided by research) as well as evaluating the desirability and viability of the product.
Developed concepts chosen for initial testing
Developed concepts chosen for initial testing
Developed concepts chosen for initial testing
Quick models created for testing
Quick models created for testing
Quick models created for testing
Testing of the physical concepts with the target market
App flows tested
Testing of the physical concepts with the target market
App flows tested
Testing of the physical concepts with the target market
App flows tested
One concept emerged as the top choice: the salt and sauce dispenser that delivers set amounts of salt when actuated.
Users also provided additional feedback such as the need for a simple interface and a reduced physical footprint. Taking this into account, the concept was then iterated upon again and made into 2 distinct concepts.
One concept emerged as the top choice: the salt and sauce dispenser that delivers set amounts of salt when actuated.
Users also provided additional feedback such as the need for a simple interface and a reduced physical footprint. Taking this into account, the concept was then iterated upon again and made into 2 distinct concepts.
One concept emerged as the top choice: the salt and sauce dispenser that delivers set amounts of salt when actuated.
Users also provided additional feedback such as the need for a simple interface and a reduced physical footprint. Taking this into account, the concept was then iterated upon again and made into 2 distinct concepts.
Concept A uses a spoon that can scoop 1g amounts of salt from a smart container
Concept B uses a container that disepenses 1g amounts of salt when actuated
Concept A uses a spoon that can scoop 1g amounts of salt from a smart container
Concept B uses a container that disepenses 1g amounts of salt when actuated
Concept A uses a spoon that can scoop 1g amounts of salt from a smart container
Concept B uses a container that disepenses 1g amounts of salt when actuated
Testing concepts A and B
Testing concepts A and B
Testing concepts A and B
Following the same criteria the last matrices (though with emphasis being put on hygiene, space-saving and time taken to use the device) participants decided that Concept B (a handheld dispenser for salt and soy sauce) should be carried on.
Following the same criteria the last matrices (though with emphasis being put on hygiene, space-saving and time taken to use the device) participants decided that Concept B (a handheld dispenser for salt and soy sauce) should be carried on.
Following the same criteria the last matrices (though with emphasis being put on hygiene, space-saving and time taken to use the device) participants decided that Concept B (a handheld dispenser for salt and soy sauce) should be carried on.
Concept B
Concept B
Concept B
Another round of development
The concept was further refined based on feedback received from the previous selection process.
The following changes were implemented:
Another round of development
The concept was further refined based on feedback received from the previous selection process.
The following changes were implemented:
Another round of development
The concept was further refined based on feedback received from the previous selection process.
The following changes were implemented:
01
Reduction in size
The original handle on the salt dispenser was too large.
The solution was to change the grip design. This change also moved the centre of gravity to below the users hand, reducing strain which is important for elderly users.
02
Simplification of measuring
The use of digital scales in the countertop base to weigh and measure salt usage was controversial. This design choice caused confusion, as users had to place the salt dispenser back on the base before the amount of salt used was updated on the digital display.
To address this, the scales were removed, and the system now counts the number of actuations for both the salt and soy sauce dispensers. This provides instant feedback on salt usage, which is relayed wirelessly to the base.
03
Soy sauce control and limitation
The soy sauce dispenser should offer better control over the amount poured, rather than allowing continuous pouring.
This was achieved by introducing a pump system, enabling users to dispense measured shots.
04
Aesthetic adjustment
Aesthetics of the product also changed, taking inspiration from kitchenware / ceramic detailing.
05
App development
The app was further developed to include features that allow users to set their own goals and provide better visualisation of salt consumption per person when cooking multiple dishes.
01
Reduction in size
The original handle on the salt dispenser was too large.
The solution was to change the grip design. This change also moved the centre of gravity to below the users hand, reducing strain which is important for elderly users.
02
Simplification of measuring
The use of digital scales in the countertop base to weigh and measure salt usage was controversial. This design choice caused confusion, as users had to place the salt dispenser back on the base before the amount of salt used was updated on the digital display.
To address this, the scales were removed, and the system now counts the number of actuations for both the salt and soy sauce dispensers. This provides instant feedback on salt usage, which is relayed wirelessly to the base.
03
Soy sauce control and limitation
The soy sauce dispenser should offer better control over the amount poured, rather than allowing continuous pouring.
This was achieved by introducing a pump system, enabling users to dispense measured shots.
04
Aesthetic adjustment
Aesthetics of the product also changed, taking inspiration from kitchenware / ceramic detailing.
05
App development
The app was further developed to include features that allow users to set their own goals and provide better visualisation of salt consumption per person when cooking multiple dishes.
01
Reduction in size
The original handle on the salt dispenser was too large.
The solution was to change the grip design. This change also moved the centre of gravity to below the users hand, reducing strain which is important for elderly users.
02
Simplification of measuring
The use of digital scales in the countertop base to weigh and measure salt usage was controversial. This design choice caused confusion, as users had to place the salt dispenser back on the base before the amount of salt used was updated on the digital display.
To address this, the scales were removed, and the system now counts the number of actuations for both the salt and soy sauce dispensers. This provides instant feedback on salt usage, which is relayed wirelessly to the base.
03
Soy sauce control and limitation
The soy sauce dispenser should offer better control over the amount poured, rather than allowing continuous pouring.
This was achieved by introducing a pump system, enabling users to dispense measured shots.
04
Aesthetic adjustment
Aesthetics of the product also changed, taking inspiration from kitchenware / ceramic detailing.
05
App development
The app was further developed to include features that allow users to set their own goals and provide better visualisation of salt consumption per person when cooking multiple dishes.
Further sketches to develop the salt and soy dispensers
Further sketches to develop the salt and soy dispensers
Further sketches to develop the salt and soy dispensers
Previous salt handle
New salt handle designed to take up less space
Previous salt handle
New salt handle designed to take up less space
Previous salt handle
New salt handle designed to take up less space
Illustrator renders
Illustrator renders
Illustrator renders
Hardware & software prototyping
Functional models for the iterated concepts were created, with CAD models optimised for FDM and SLS 3D printing.
Proof-of-concept electronics were coded, enabling Bluetooth and LED testing.
Hardware & software prototyping
Functional models for the iterated concepts were created, with CAD models optimised for FDM and SLS 3D printing.
Proof-of-concept electronics were coded, enabling Bluetooth and LED testing.
Hardware & software prototyping
Functional models for the iterated concepts were created, with CAD models optimised for FDM and SLS 3D printing.
Proof-of-concept electronics were coded, enabling Bluetooth and LED testing.
An overview of the models made during the entire process
An overview of the models made during the entire process
An overview of the models made during the entire process
Initial quick models made for testing of concepts
Initial quick models made for testing of concepts
Initial quick models made for testing of concepts
The LED display was too dim to shine through the plastic, prompting a switch to a brighter 8-dot matrix
3D printed model ensuring the mechanism can produce set 1g amounts of salt
The LED display was too dim to shine through the plastic, prompting a switch to a brighter 8-dot matrix
3D printed model ensuring the mechanism can produce set 1g amounts of salt
The LED display was too dim to shine through the plastic, prompting a switch to a brighter 8-dot matrix
3D printed model ensuring the mechanism can produce set 1g amounts of salt
Working 3D printed models that product set amounts of salt and soy sauce
Working 3D printed models that product set amounts of salt and soy sauce
Working 3D printed models that product set amounts of salt and soy sauce
The app was further fleshed out
The app was further fleshed out
The app was further fleshed out
Design for manufacture
All bodies have been designed to take full advantage of injection moulding.
For example snap fits have been incorporated into the design of the devices, reducing the amount of fasteners required, decreasing total cost and assembly time.
Design for manufacture
All bodies have been designed to take full advantage of injection moulding.
For example snap fits have been incorporated into the design of the devices, reducing the amount of fasteners required, decreasing total cost and assembly time.
Design for manufacture
All bodies have been designed to take full advantage of injection moulding.
For example snap fits have been incorporated into the design of the devices, reducing the amount of fasteners required, decreasing total cost and assembly time.
Internals of the tabletop base
Internals of the salt and soy dispenser
Internals of the tabletop base
Internals of the salt and soy dispenser
Internals of the tabletop base
Internals of the salt and soy dispenser
Final testing
A behavioural expert (a research fellow from Action on Salt China) and target users were asked to evaluate the hardware and software prototypes.
Findings were compared against the initial design specification.
Final testing
A behavioural expert (a research fellow from Action on Salt China) and target users were asked to evaluate the hardware and software prototypes.
Findings were compared against the initial design specification.
Final testing
A behavioural expert (a research fellow from Action on Salt China) and target users were asked to evaluate the hardware and software prototypes.
Findings were compared against the initial design specification.
Functional salt dispenser
Functional soy dispenser
Functional salt dispenser
Functional soy dispenser
Functional salt dispenser
Functional soy dispenser
Behavioural expert opinion
The research fellow stated that proposal was an improvement against existing "simplistic" solutions.
The app was found to be of particular interest, with value being placed on the ability to disseminate salt usage information quickly to Chinese populations.
Behavioural expert opinion
The research fellow stated that proposal was an improvement against existing "simplistic" solutions.
The app was found to be of particular interest, with value being placed on the ability to disseminate salt usage information quickly to Chinese populations.
Behavioural expert opinion
The research fellow stated that proposal was an improvement against existing "simplistic" solutions.
The app was found to be of particular interest, with value being placed on the ability to disseminate salt usage information quickly to Chinese populations.
"Yes, [Dium] has a greater chance of changing their behaviour"
Action on Salt research fellow
"Yes, [Dium] has a greater chance of changing their behaviour"
Action on Salt research fellow
"Yes, [Dium] has a greater chance of changing their behaviour"
Action on Salt research fellow
User findings
Remote testing was conducted via task evaluation and online interactive prototypes. This included analysis of the companion app.
Bipolar semantic statements were taken and an average score for the results is shown below.
User findings
Remote testing was conducted via task evaluation and online interactive prototypes. This included analysis of the companion app.
Bipolar semantic statements were taken and an average score for the results is shown below.
User findings
Remote testing was conducted via task evaluation and online interactive prototypes. This included analysis of the companion app.
Bipolar semantic statements were taken and an average score for the results is shown below.
Averaged semantic statement results
Averaged semantic statement results
Averaged semantic statement results
The base would make me far more aware of the salt I’m putting in... I’d use it as a learning tool!
User testing participant
The base would make me far more aware of the salt I’m putting in... I’d use it as a learning tool!
User testing participant
The base would make me far more aware of the salt I’m putting in... I’d use it as a learning tool!
User testing participant
Resulting findings and improvements
Developed a one-handed, working prototype that dispenses set 1 gram amounts of salt
The semantic statement results were all positive
Remote product reviews with behaviour intervention specialists were positive
Users found the generically shaped buttons on the base confusing - to address this, “-” and “+” markers were added
Increased the volume and stability of the soy dispenser
Some users felt overwhelmed starting the app, so an onboarding tutorial was introduced as well as clickable areas made more “contrasty” and titles bolded
Resulting findings and improvements
Developed a one-handed, working prototype that dispenses set 1 gram amounts of salt
The semantic statement results were all positive
Remote product reviews with behaviour intervention specialists were positive
Users found the generically shaped buttons on the base confusing - to address this, “-” and “+” markers were added
Increased the volume and stability of the soy dispenser
Some users felt overwhelmed starting the app, so an onboarding tutorial was introduced as well as clickable areas made more “contrasty” and titles bolded
Resulting findings and improvements
Developed a one-handed, working prototype that dispenses set 1 gram amounts of salt
The semantic statement results were all positive
Remote product reviews with behaviour intervention specialists were positive
Users found the generically shaped buttons on the base confusing - to address this, “-” and “+” markers were added
Increased the volume and stability of the soy dispenser
Some users felt overwhelmed starting the app, so an onboarding tutorial was introduced as well as clickable areas made more “contrasty” and titles bolded
The solution
Dium is a kitchenware collection designed to help users and their families reduce salt intake in tandem with a companion app
The solution
Dium is a kitchenware collection designed to help users and their families reduce salt intake in tandem with a companion app
The solution
Dium is a kitchenware collection designed to help users and their families reduce salt intake in tandem with a companion app
From right to left, the main salt dispenser, optional soy dispenser and optional companion app
From right to left, the main salt dispenser, optional soy dispenser and optional companion app
From right to left, the main salt dispenser, optional soy dispenser and optional companion app
The optional tabletop base tells users how much salt has been used without having to open the app
The optional tabletop base tells users how much salt has been used without having to open the app
The optional tabletop base tells users how much salt has been used without having to open the app
Measured 1g amounts of salt are distributed via the salt and sauce dispensers, setting consumption expectations as well as increasing certainty around how much was used.
Measured 1g amounts of salt are distributed via the salt and sauce dispensers, setting consumption expectations as well as increasing certainty around how much was used.
Measured 1g amounts of salt are distributed via the salt and sauce dispensers, setting consumption expectations as well as increasing certainty around how much was used.
Salt and soy dispenser
Salt and soy dispenser
Salt and soy dispenser
Key features
Salt and sauce dispensers release 1g amounts of salt
The concept integrates behaviour change models such as COM-B, internal locus of control, immediate feedback, and bridging the intention-behaviour gap
The one-handed grip and actuation of both the salt and sauce dispensers allows users, especially elders, to focus on their cooking
The salt dispenser functions without batteries and works without needing to buy the base, reducing the barrier of entry
The connected app addresses core user behaviours by suggesting recipes with reduced salt and incorporating familial social elements
Key features
Salt and sauce dispensers release 1g amounts of salt
The concept integrates behaviour change models such as COM-B, internal locus of control, immediate feedback, and bridging the intention-behaviour gap
The one-handed grip and actuation of both the salt and sauce dispensers allows users, especially elders, to focus on their cooking
The salt dispenser functions without batteries and works without needing to buy the base, reducing the barrier of entry
The connected app addresses core user behaviours by suggesting recipes with reduced salt and incorporating familial social elements
Key features
Salt and sauce dispensers release 1g amounts of salt
The concept integrates behaviour change models such as COM-B, internal locus of control, immediate feedback, and bridging the intention-behaviour gap
The one-handed grip and actuation of both the salt and sauce dispensers allows users, especially elders, to focus on their cooking
The salt dispenser functions without batteries and works without needing to buy the base, reducing the barrier of entry
The connected app addresses core user behaviours by suggesting recipes with reduced salt and incorporating familial social elements
Visualising the product in action: a storyboard of daily use
Visualising the product in action: a storyboard of daily use
Visualising the product in action: a storyboard of daily use
How behaviour nudges help reduce salt consumption
How behaviour nudges help reduce salt consumption
How behaviour nudges help reduce salt consumption
Physical toys can be used to demonstrate procedures in a friendly way
Physical toys can be used to demonstrate procedures in a friendly way
Physical toys can be used to demonstrate procedures in a friendly way
All electronics (that tell the app and base how much salt has been used) are housed in the soy dispenser's button
All electronics (that tell the app and base how much salt has been used) are housed in the soy dispenser's button
All electronics (that tell the app and base how much salt has been used) are housed in the soy dispenser's button
Connected app
For users committed to reducing salt consumption, the companion app offers low-salt recipes.
Users can set personal and family salt consumption goals, a proven method to increase engagement.
Social features, such as sharing recipes with family members, along with encouraging illustrations and language, enhance the app's effectiveness.
Connected app
For users committed to reducing salt consumption, the companion app offers low-salt recipes.
Users can set personal and family salt consumption goals, a proven method to increase engagement.
Social features, such as sharing recipes with family members, along with encouraging illustrations and language, enhance the app's effectiveness.
Connected app
For users committed to reducing salt consumption, the companion app offers low-salt recipes.
Users can set personal and family salt consumption goals, a proven method to increase engagement.
Social features, such as sharing recipes with family members, along with encouraging illustrations and language, enhance the app's effectiveness.
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Commercial consideration
The salt dispenser will be sold separately from the soy dispenser and base (sold together). This allows the salt dispenser to act as a "gateway" for users sceptical about reducing salt intake, enabling them to try the Dium concept at a lower cost. If convinced, users can upgrade to the full set.
The Dium base and soy dispenser also caters to typically older users who prefer not to use a smartphone for tracking daily salt consumption.
Commercial consideration
The salt dispenser will be sold separately from the soy dispenser and base (sold together). This allows the salt dispenser to act as a "gateway" for users sceptical about reducing salt intake, enabling them to try the Dium concept at a lower cost. If convinced, users can upgrade to the full set.
The Dium base and soy dispenser also caters to typically older users who prefer not to use a smartphone for tracking daily salt consumption.
Commercial consideration
The salt dispenser will be sold separately from the soy dispenser and base (sold together). This allows the salt dispenser to act as a "gateway" for users sceptical about reducing salt intake, enabling them to try the Dium concept at a lower cost. If convinced, users can upgrade to the full set.
The Dium base and soy dispenser also caters to typically older users who prefer not to use a smartphone for tracking daily salt consumption.
Packaging for the Dium set of products
Packaging for the Dium set of products
Packaging for the Dium set of products
