FSAI approves salt reduction initiative

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Food industry says it welcomes the FSAI's approval of the gradual step by step approach being followed by manufacturers to reduce salt levels in foods

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Brand Central

Food and Drink Industry Ireland (FDII) said that Food Safety Authority of Ireland (FSAI) update on the progress of its voluntary salt reduction programme with the food industry shows that FDII members continue to deliver on their commitment to reduce salt levels in food.

FDII director Paul Kelly said: “FDII, through our product associations representing the bread, meat, breakfast cereals, soups and sauces, dairy and snack food sectors, have been working with the FSAI on this project since 2004. We are happy with the progress which has been made to date.

“Salt is a vital ingredient which plays a key role in the safety, quality and taste of food and its removal has not been a straightforward process. For this reason, we welcome the FSAI approval of the gradual step by step approach being followed by manufacturers.”

He agreed with the FSAI that, “consumers must be careful not to add excessive salt back to their meals during cooking and at the table.”

Mr Kelly concluded, “FDII members are delivering on our commitment to reduce the salt content of a wide range of foods.”

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