You’re right about the flouride grams / milligrams thing - I was way off there (i.e - around 1000 times. oops)
However, the problem with the above assumption is the basic ingredient ratios have stayed the same, and and we know from this handily linkable thread…
… they’ve tweaked the amounts. I obviously don’t have a list of the ingredient ratios, the salt equivalent levels of the ingredients used, nor whether the ingredients used are being sourced from a new supplier either. I’m given to understand there’s a variance in the amount of salt used in different pea proteins for example, so a change in that might have a greater or larger impact on sodium levels. Or might not. I really don’t know, hence asking the people who make it to clarify, rather than just me guessing blindly.