Irish bio salt

Our sodium intake accounts for 63% of all cardio related health problems. 

But it makes food taste good and people struggle to do without it! So what to do?

The challenge was to provide people with a healthier alternative to regular high sodium salt but also to keep the same great taste that we are all familiar with.

The solution was Irish Biosalt; a 68% less sodium salt made using Irish kelp seaweed, resulting in a highly nutritious & much healthier alternative to regular salt.

Growing up & living beside the sea, I was aware of the health benefits of seaweed. I have been using it in ground form at home for years, adding it to pizza toppings, soups, pasta and other dishes (& the kids can’t even taste it!). My grandmother used it for every kind of respiratory ailment & my father still uses it today.

So I began looking at how I could help people improve their diet by getting Irish seaweed into their food. My research showed that people want healthier alternatives, locally produced, but only if they taste good, are easy to use, and offer value for money.

This was an opportunity to produce a unique product that combined low sodium salt and highly nutritious local seaweed. 

After a year of blending, mixing, several food panel tastings, shelf life trials etc., I was finally happy with the product. Then the packaging, raw materials transport, product filling, quality checks, & labelling all had to be sorted out before finally securing orders & delivery to the shops.  

The Food Academy programme is very helpful for producers. New food producers can get onto the Food Academy section in some SuperValu stores after completion of their programme. This can be an invaluable experience for the new food producer as it introduces the methods & workings of the food supplier & the retail/wholesale industry. It also puts the food producer face to face with the customer, gaining valuable customer interaction & feedback. The ‘Food Academy’ also run promotions, food event conventions, media coverage, product sales tracking etc.

So my advice to any food producer starting out would be to include the ‘Food Academy’ in your list of customers. The local County Enterprise Board is a promoter of the ‘Food Academy’ & should be contacted for programme details.    

While the retail sector is the initial market for Irish BioSalt, the biggest use for Irish BioSalt is within the commercial food industry. It is suitable for use in a wide range of foods, from breads, cereals and ready-made meals to baked beans. Wherever ordinary salt was used in the past, Irish BioSalt can be substituted with all the obvious health benefits.

My plan is to build my own production facility in Kerry, which could create up to 20 full time jobs just supplying the Irish discretionary salt users market alone. This number will have to greatly increase if the UK, European, Asian & American markets come on board.