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A Collaboration between the IAFNS Technical Committees on Food Microbiology and Sodium View the Published Workshop Proceedings

Workshop Summary

Extensive debate continues on how to lower sodium intakes of the population given that previous campaigns, related to labeling and education, have had minimal impact. The workshop objective was to connect the dots with the nutrition and public health community on why sodium reduction has been so challenging due in large part to the variety of microbial and functional roles sodium plays across different food categories. The workshop provided greater knowledge and appreciation of these challenges. The workshop broadened the dialogue and presented what we have learned in the last 5 years since the release of the Institute of Medicine’s Strategies to Reduce Sodium Intake in the United States Report about the functional challenges with sodium reduction. Speakers included the USDA Undersecretary and Chief Scientist Catherine Woteki, PhD, and FDA Office of Food Additive Safety scientist, Kasey Heintz, and experts from the Monell Institute, academia, and industry. The workshop provided an opportunity for nearly 75 experts including microbiologists, food scientists, public health professionals, and nutritionists to come together and discuss current initiatives, potential technologies, and how their challenges vary between sectors. Attendees included experts from FDA, USDA, CDC, NIH, Health Canada, the New York City Department of Health, Institute of Medicine Food & Nutrition Board, American Heart Association, Academy of Nutrition and Dietetics, Institute of Food Technology, among others. The recommendation from the nutrition community has been to lower sodium in incremental steps so better taste acceptance is achieved in the lower sodium product. However, from a microbial food safety perspective, small changes in a product’s formulation requires that a new process validation is undertaken by the manufacturer for the new product formulation which requires sufficient time and resources depending on the product category. Discussion focused on the challenges faced when reducing or replacing sodium in foods, including technical challenges such as flavor profiles, unwanted chemical reactions and changes in texture; microbiological challenges such as decreasing water activity and reducing growth of pathogens and food spoilage organisms; and regulatory challenges and implications associated with replacing sodium chloride. Questions raised during the workshop wondered if consumers are willing to accept shorter shelf life for lower sodium levels and if an unintended consequence is increased food waste? In the effort to safely reduce sodium, the experts made recommendations on where scientific research is needed in order to make recommendations leading to improved public health. The workshop provided an outline of potential next steps in how to approach this enormous public health challenge in a systematic manner. With such a complex task at hand, even small steps are incredibly important and are the most realistic way to make progress.

Videos and Presentations

IAFNS experienced technical difficulties with the audio of the some of the presentations filmed during the workshop. The audio has been edited to elevate the quality as much as possible, but we apologize for any difficulty you have in hearing the presentations. Introductory Remarks from Moderators Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia Sodium Reduction – A Practical Path Forward Kasey Heintz, FDA CFSAN USDA Catherine Woteki, USDA

Non-Microbiological Functional Roles of Sodium in Food

Introduction to Functional and Quality Applications of Sodium Kathy Groves, Leatherhead Food Research Texture/Mouthfeel in Grain Products  Janice Johnson, Cargill, Incorporated Salt Taste and Substitutes Paul Breslin, Monell Institute Regulatory Considerations (Claims / Standards of Identity) Kantha Shelke, Corvus Blue Case Study: Soup Patricia Zecca, Campbell Soup Company Case Study: Regulatory and Policy Considerations of Sodium Reduction in Dairy Foods Edith Wilkin, Leprino Foods Co. Case Study: Salt Substitutes Janice Johnson, Cargill, Incorporated Discussant Panel Moderated by Kathy Groves, Leatherhead Food Research

Microbiological Roles of Sodium in Food

Introduction: Salt and Sodium Preservatives for Microbiological Stability Michael Doyle, University of Georgia Processed (Cured and Deli) Meats  Jeff Sindelar, University of Wisconsin-Madison Microbial Considerations in Reduced Sodium Cheese and Other Dairy Products Kathleen Glass, University of Wisconsin-Madison Functional Role of Sodium in Refrigerated Dough and Refrigerated Dough Spoilage and Waste Dave Domingues, General Mills Inc. Case Study: Meat Peter Taormina, Smithfield Foods Case Study: Cheese/Dairy Bill Graves, National Dairy Council Discussant Panel Moderated by Michael Doyle, University of Georgia Closing Remarks Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia

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2021

Food Safety & Science Across Canada – Food Innovation

Virtual, Event

Join us on December 8 (3pm – 430pm ET) and explore Food Innovation Research Across Canada. This one session of our 4 part series on Food Safety & Science Across Canada. We are pleased to be collaborating with researchers from the following universities: McGill University, University of Manitoba, University of British Columbia, Dalhousie University.

Read more about Food Safety & Science Across Canada – Food Innovation

Strengthening Research Integrity: Which Areas Should the Research Community Focus On?

Virtual, Event

Join us for a presentation of the study “Strengthening research integrity: which topic areas should organisations focus on?” and panel discussion on how the topic areas prioritized in this study compare to those prioritized and implemented within the food and nutrition research community.

Read more about Strengthening Research Integrity: Which Areas Should the Research Community Focus On?

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                    [post_content] => 

IAFNS Science Innovation Showcase - 2021

Read a Summary of our 2021 Science Innovation Showcase!

See selected videos from our 2021 Science Innovation Showcase! 

About the Showcase

Learn about the IAFNS Science Innovation Showcase - including what to expect with this virtual program.

Read More

Register

Registering online is quick & easy! Discounted registration available for public sector scientists and IAFNS members.
Read More

Submitted Abstracts

Our Innovation Sessions will highlight reseach from Government, Industry, and Academia.

Read More

FAQs

Answers to frequently asked questions here!

Read More

Agenda

As invited presenters are confirmed, and Science Innovation Session speakers are selected, we will update the program guide.

Read More

Advancing Science

Learn about who IAFNS is and our role in catalyzing science to advance the food and beverage ecosystem.

Read More

How Does The Institute for the Advancement of Food and Nutrition Sciences Work?

By bringing together scientists from the public sector and the private sector we deliver science with impact. Together we can enable solutions that lead to positive change across the entire food and beverage ecosystem.

Learn more about our process for identifying research needs, ensuring public health benefit and conducting research with Scientific Integrity.

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IAFNS Science Innovation Showcase - 2021

Read a Summary of our 2021 Science Innovation Showcase!

See selected videos from our 2021 Science Innovation Showcase! 

About the Showcase

Learn about the IAFNS Science Innovation Showcase - including what to expect with this virtual program.

Read More

Register

Registering online is quick & easy! Discounted registration available for public sector scientists and IAFNS members.
Read More

Submitted Abstracts

Our Innovation Sessions will highlight reseach from Government, Industry, and Academia.

Read More

FAQs

Answers to frequently asked questions here!

Read More

Agenda

As invited presenters are confirmed, and Science Innovation Session speakers are selected, we will update the program guide.

Read More

Advancing Science

Learn about who IAFNS is and our role in catalyzing science to advance the food and beverage ecosystem.

Read More

How Does The Institute for the Advancement of Food and Nutrition Sciences Work?

By bringing together scientists from the public sector and the private sector we deliver science with impact. Together we can enable solutions that lead to positive change across the entire food and beverage ecosystem.

Learn more about our process for identifying research needs, ensuring public health benefit and conducting research with Scientific Integrity.

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