Recorded January 23, 2024
IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). The Webinar: Continuous Improvement: What Manufactures are doing to reduce sodium awards 1 Continuing Professional Education Unit (CPEU), for completion of this recorded webinar until January 22, 2027, in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
It is well known that most of the dietary sodium comes from processed, packaged, and prepared foods. To improve public health, the food industry has worked for years to voluntarily reduce the sodium in packaged foods. Attendees will learn about the approaches companies take to sodium reduction and reformulation and how they are measuring progress towards their goals. Nutrition and Food Scientists from The Kraft Heinz Company will discuss their public commitments to sodium reduction, provide examples of successes and challenges and an update on progress. We will also hear from General Mills and their company’s commitment to sodium reduction in key US retail food categories. General Mills will also share information about their participation in the International Food & Beverage Alliance (IFBA) and the member companies Global Sodium Reduction Commitment: 2025 & 2030.
Trish Zecca, MS IAFNS, Moderator
Erica Hill PhD, RD, Nutrition Scientist, Kraft Heinz
Allison Trio, Principal Scientist- Next Generation Ingredient Science, Kraft Heinz
Amy Loew MS RD, Regulatory Affairs Manager, General Mills
Commission on Dietetic Registration Performance Indicators:
4.2.1 Identifies potential or existing opportunities and challenges.
4.2.6 Integrates relevant information with previous learning, experience, professional knowledge, and current practice models.
8.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.