Reducing salt, sugar and fat intake through product reformulation

This project quantified the impact that voluntary reformulation efforts of the food industry (Food Drink Ireland (FDI)) had on the Irish population’s nutrient intake.

Results:

  • 0.3% reduction in total fat content
  • 0.1% reduction in saturated fat
  • 28% reduction in sodium content
  • 8% reduction in sugar
Food reformulation Industry

Find out how Creme Global and the food and drink industry achieved this.

 

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Organization
Job Role
sugar salt reduction reformulation fdi
"It was a great pleasure to work with Creme Global on Recipe Management System (RMS) including calculation models and product comparisons for Bayn’s products. The team is highly skilled and professional and turned all our ideas into reality for quite a short period of time.”
Srdjan Solaja – BAYN
Srdjan Solaja
BAYN

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