Continuous Improvement: What Manufacturers are Doing to Reduce Sodium in Food Products
Virtual, Event
January 23, 2024
12:30 pm – 1:30 pm

It is well known that most dietary sodium comes from processed, packaged and prepared foods. To improve public health, the food industry has worked for years to voluntarily reduce sodium in packaged foods. Sodium reduction initiatives date back to the 1970s and have impacted many types of products including bread, soups and canned food products, seasoning blends, savory snacks and more. However, as the food supply and consumer behaviors evolve, more work is needed to further reduce sodium in packaged foods as well as in restaurant foods and other foods consumed away from home.   

This webinar will provide public health professionals, policymakers and researchers with several examples of sodium reduction initiatives in the food industry since 2015. 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 give 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 involved in the Global Sodium Reduction Commitment: 2025 & 2030. 


Trish Zecca, M.S. IAFNS, Moderator

Erica Hill PhD, RD, Nutrition Scientist, Kraft Heinz

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

Amy Loew MS RD, Nutrition Regulatory Affairs Manager, General Mills


A Recording of the Webinar and Information on Continuing Education Credits is available here.


To view the other webinars that are part of series, click here

IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). The Webinar: Continuous Improvement: What Manufacturers are Doing to Reduce Sodium in Food Products awards 1 Continuing Professional Education Unit (CPEU) in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program. 

This webinar is supported by the IAFNS Sodium in Food & Health Implications Committee 

A recording of the webinar is available here.