Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions
Virtual, Event
January 31, 2024
11:00 am – 12:30 pm
Sodium reduction efforts are at the center of a complex nexus of taste, food safety, consumer perceptions and culinary solutions. Participants in this webinar will learn about the science behind taste and smell, while also exploring the various factors that influence consumers’ sodium perceptions and behaviors.
A global sensory expert from Monell Chemical Senses Center will feature the sensory science behind sodium and its impact on taste preferences and the role taste and smell play in overall enjoyment. With this scientific knowledge, participants will be able to better navigate the sensory challenges of reducing sodium. A Cargill market research official will examine consumers’ perceptions of sodium, including the impact on purchasing decisions, avoidance behaviors, health perceptions and their familiarity with sodium and sodium replacers. These consumer insights will equip participants with tools to reduce sodium, deliver on consumers preferences and help provide effective dietary counsel.
In addition to exploring the challenge of sodium reduction, Nestlé’s Director of Culinary Innovation will share alternative solutions for delivering taste-driven products with reduced sodium content. Participants will learn innovative techniques and ingredients that can be used to enhance flavors and create delicious, low-sodium options.
Speakers:
Marlene Schmidt, Sr. NHW Manager, Nestlé USA
Gary Beauchamp PhD, Distinguished Member; Emeritus Director and President, Monell Chemical Senses Center
Karlis Nollendorfs, MMR, Market Insights Lead, Cargill
Robert Fedorko, Director of Culinary Innovation, Nestlé USA
A Recording of the Webinar and Information on Continuing Education Credits are 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: Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions awards 1.5 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.