Salt levels in ready-to-eat soup purchased in catering establishments
Project Reference: 04-2009
Commencement Date: April, 2010
Project Duration: 15 months
The aim of this survey was to provide a snap shot of the salt content of soup from a range of catering outlets on the island. The survey set out to investigate any differences in the salt content of soups that claim to be "homemade/freshly prepared" versus other types of soups sold in catering outlets.
The results will be used to communicate salt reduction messages to consumers and the food industry.
Dr Fidelma Kirwan, Eolas International Research Ltd., Co. Cork
BODYCOTE CONSULTUS, Co Cork