Effects of Sodium Reduction on Food Safety and Quality

Recorded January 25, 2024

IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). The Webinar: Effects of Sodium Reduction on Food Safety and Quality awards 1.5 Continuing Professional Education Unit (CPEU), for completion of this recorded webinar until January 24, 2027, in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.


Sodium plays a critical role in ensuring food safety and quality. Historically, sodium has served as a natural preservative by lowering water activity in certain foods, which inhibits the growth of harmful pathogens. The addition of salt has also been instrumental in extending the shelf-life of various food products while delaying spoilage. Today, salt remains essential in many food commodities, such as dairy and ready-to-eat meats, not only as a preservative but also as a flavor enhancer and a means to improve texture.

However, as the need to reduce sodium consumption has become more critical to public health, there’s a growing need to decrease salt levels in the formulation of highly-consumed food products. This reduction is complicated and can have consequences—not only to taste and quality but it may also heighten the risk of pathogenic bacterial growth.

This webinar will highlight the technologies and strategies currently employed to safely reduce sodium in foods where salt contributes to food quality and preservation. Also discussed will be the impact of sodium reduction, limitations in particular food products and areas where investment and technologies are still needed to accelerate progress.


Caitlin Karolenko, PhD, IAFNS, Moderator

Kathy Glass, PhD, Distinguished Scientist and Associate Director of the Food Research Institute, University of Wisconsin

Daniel Unruh, PhD, Assistant Professor, Iowa State University

Allison Trio, Principal Scientist, Next Generation Ingredient Science, Kraft Heinz Company

Bob Henney, Product Research and Development Lead, Kraft Heinz Company

Commission on Dietetic Registration Performance Indicators:

4.1.2 Interprets and integrates evidence-based research and literature in decision-making.
7.2.1 Applies knowledge of biological, environmental, physical or chemical properties that may cause food and water to be unsafe for human consumption.
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

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