3. Nutrition & Healthy Eating

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:

Report:

Survey of salt levels in soup in catering establishments on the island of Ireland