Salt Reduction Programme 2003 – 2012: Meeting Targets and Overcoming Barriers.
Presentations given at the recent FSAI seminar held on September 3rd, 2009 at the Morrison Hotel, Dublin
Reducing Salt: A Challenge For The Food Industry
- Dr. Eoin Desmond, R&D Manager, AllinAll Ingredients
Catering Management Association of Ireland
Salt Reduction program 2003-2012 – Meeting Targets and Overcoming Barriers
- Karl McDonald, FSAI
Achieving Salt Reduction in bread
- Larry McDonald, IBBA
Overcoming the challenge of salt reduction in breakfast cereals
- Brigid McKevith, on behalf of the Irish Breakfast Cereal
Association
Irish Dairy Industries Association - The Challenges with Reducing Salt in
Cheese
- Claire McGee
Salt Reduction in Processed Meats - achievements and challenges
Cyril Cunningham, Kerry Foods
Salt Reduction: why, how & what next?
Claire Hughes, Marks & Spencer
Salt Reduction Programme – Our Approach to the Challenge
Lynda Kenny, Musgrave
Reducing Salt in Snack Foods
Damian O’Connor, Largo Food Exports, Snack Food Association
SUBWAY Stores’ Commitment to Salt Reduction and Healthy Choices
GEORG BUHRKOHL and JULIETTE KELLOW, Subway
Unilever's approach to salt reformulation - global approach, local deployment
Reducing salt in meat products
Eero Puolanne –Marita Ruusunen
Viikki Food Science, Department of Food Technology, University of Helsinki, Finland
Last reviewed: 19/10/2009