Our best results came with Sodium as most of our retailers were achieving the target of a maximum sodium level of 170mg per 100g of chips.  This is brilliant news as a high intake of salt (sodium) increases the risk of heart disease/stroke- the single most common cause of death in New Zealand. Since 2007 sodium levels have significantly decreased. So customers asking for chips with less salt, or operators providing salt sachets seem to be the best ways to reduce this sodium content. So keep up the good work!

One aspect that was not achieved was the display of training certificates in takeaway outlets. In fact only a small number of certificates were visible so it seemed very few current retailers appeared to have trained. Hence the focus for The Chip Group this year is to offer FREE TRAINING throughout NZ for all takeaway outlets keen to up-skill their staff and improve their business.

So lets keep the good results coming, lookout for training opportunities in your region or contact Kate if you are interested in getting you and your staff chip-savvy! We are here to help you and most importantly ‘Work together to make Better Chips’.