Food industry ‘should cut salt levels slowly’

An Irish lecturer has won an international award for research which could reduce our national salt intake which is twice the recommended rate.

Cork Institute of Technology (CIT) graduate, lecturer. and tutor Michael Barry has urged the food industry to reduce salt levels in processed food gradually so that their consumers do not notice any taste changes, and introduce standardised labelling to make it easier for people to make healthier choices.

And if the industry does not act, Mr Barry said the Government should step in.