Using Creme expertise and software the FSAI were able to set up and analyse data to gauge the impact of salt reductions in foods on the salt intake of the Irish population.

Creme have built this salt model for FSAI and trained the Authority’s staff in its use so that further analysis can be done by FSAI in the future. This will allow FSAI to request salt reductions in foods with confidence that there will be a subsequent improvement in salt intake. This model allows for the efficient and accurate processing of salt reduction data so that FSAI can focus resources in those areas that have greatest impact on public health.