How the FSAI were able to analyse and reduce the salt intake of an entire population

Irish average daily salt intakes were over twice the recommended daily allowance.

An interim target of 6 g salt /day (2.4g sodium) was set for the Irish population, to be achieved via collaboration between the Food Safety Authority of Ireland (FSAI) and food manufacturers to reduce sodium concentration in manufactured foods.

The salt reduction model was successful in completing reduction scenarios for sodium in food and therefore successful in the reduction of sodium intakes in the Irish population.

Find out how the FSAI worked with Creme Solutions to measure and achieve these targets.

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"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

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