Emerging Science and Technologies to Support Sodium Reduction

Recorded January 26, 2024

IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). The Webinar: Leveraging innovation to address technical challenges of reducing sodium in foods awards 1.5 Continuing Professional Education Unit (CPEU), for completion of this recorded webinar until January 25, 2027, in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.

Description:

Research suggests that most of the dietary sodium of Americans comes from processed, packaged and prepared foods. For individuals trying to manage their sodium intake, identifying food choices that meet their needs may be challenging in some eating or food purchasing situations. However, many food manufacturers and food service organizations have made commitments towards sodium reduction in their products and have stealthily introduced them into the market. There are many technical obstacles to reducing sodium in food products considering the functional roles of sodium-containing ingredients. Removal of sodium-containing ingredients or identifying non- or low-sodium alternatives without compromising sensory attributes (taste, texture, color) and food safety and shelf-life has its limits. The commercially available solutions of today may not achieve the higher sodium reduction targets of the future. This webinar will give insights on the challenges of existing tools, focusing on emerging technologies and future recommendations from a food industry perspective. In addition, attendees will gain insights on the process of identifying new technologies or ingredients and the development cycle of bringing an idea from initial concept to commercialization.

Speakers:

Janice Johnson, PhD, Cargill, Moderator

Soo Yeun-Lee, PhD, Professor and Director of the School of Food Science at Washington State University

Andrew Daniher, PhD, VP Science & Technology, Givaudan

John Jaeggi, Cheese Industry and Applications Group, Center for Dairy Research

Commission on Dietetic Registration Performance Indicators:

4.1.2 Interprets and integrates evidence-based research and literature in decision-making.
6.3.1 Accurately and ethically shares research findings with a variety of audiences
11.1.5 Incorporates market research, consumer insights and current evidence-based literature when developing new products and services.