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Innovating to Reduce Salt & Sugar 

 

Camile Thai Kitchen supplies food to its company owned and franchised restaurants from its base in West Dublin. The company positions itself in the quality and health segment of foodservice and, in 2014, was voted the healthiest takeaway in Ireland.

 

Consumers are scrutinising more closely than ever before the food and drink they are choosing to consume. Demand for healthy options has increased dramatically, representing a tangible business opportunity for companies. In order to understand the importance of delivering nutritious meals to its customer base, Camile Thai works with a nutritionist that analyses recipes for calories and allergens, and is engaging health food professionals to design exclusive healthy options. All of its dishes are calorie counted to make it easier for consumers to make an informed choice.

 

Under Camile Thai Kitchen’s Origin Green plan, it has set a target to significantly reduce the refined sugar and salt content in recipes. The sugar reduction will be achieved by replacing refined sugar with oligofructose, a high-fibre sweetener made from chicory root. The salt reduction will involve substituting salt with buffered vinegar, a process that is currently in the development stage. Camile Thai reduced the amount of sugar they use by 1000kg in 2017 and have a target in place aiming to reduce by a further 2250kg by the end of 2020.

 

Outside of its day-to-day operations, Camile Thai has also committed to continuing to educate customers on health and nutrition through its website, and provide lectures and cooking demonstrations to the general public and students throughout Ireland.

 

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