Salt levels in ready-to-eat soup purchased in catering establishments
Project Reference: 04-2009
Status: Completed
Commencement Date: April, 2010
Project Duration: 15 months
Abstract:
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.
Principal Contractor(s):
Dr Fidelma Kirwan, Eolas International Research Ltd., Co. Cork
Collaborator(s):
BODYCOTE CONSULTUS, Co Cork
Outputs:
Reports:
Survey of salt levels in soup in catering establishments on the island of Ireland
