There are some alternatives. That is essentially the challenge, to assess the safety and also the accessibility. It's also a fact that in a lot of instances—and that's based on best practices elsewhere, known internationally—some of the alternatives are not cheap and will of course have an effect on the affordability of the food.
This being said, it doesn't mean that there aren't options for reduction. There is research that has been done in order to contribute to the reduction of the sodium content while at the same time maintaining the acceptability of the food and also ensuring that the technical effect exerted on the food is still preserved.