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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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                    [post_title] => Learnings and Challenges Developing the Largest Gut Microbiome Discovery Platform -- From Bench to Commercial Application
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												Overview				
												Schedule				
						Overview
											
IAFNS 2021 Annual Meeting:  Advancing Science for Impact
Join us for the inaugural Annual Meeting of the Institute for the Advancement of Food and Nutrition Sciences! Leveraging our operative model focused on collaboration and inclusion across industry, government, and academic scientists, sessions will highlight and explore:

-Food supply and formulation decisions
-Food for health promotion and disease management
-New frontiers in food allergen management
-Measurement of protein digestibility
-Novel environmental controls for food safety - and more!

The IAFNS 2021 Annual Meeting will take place on June 16-17th, with an opening reception on June 15th.
						Schedule
											
View the Schedule-at-a-Glance
View the Detailed Agenda
Speaker Bios

		Opening Reception
	

		Happy Hours
	

		"Let's Talk!" Interviews
	
	
Discussion on COVID-19 and the Food Supply Chain 
	
Connecting Food and Agriculture
Food Innovation:

10 Year Futurecasting
	
Learn about new members of the IAFNS community

		Science Symposium
	
	
Nutrition Keynote
Barbara Schneeman, PhD, University of California, Davis (formerly FDA)
Wednesday, June 16th, 11:30am-12:15pm ET
	
Food Safety Keynote
Mindy Brashears, PhD, Texas Tech University (formerly USDA)
Thursday, June 17th, 10:00-10:45am ET
	
What's on Our Plates? The Role of Food in Maintaining Health and Managing Disease 
Wednesday, June 16th, 12:30-1:45pm ET
			
							Session and Presenter Details
					
	
Environmental Controls for Food Safety: Managing Outside the Box
Wednesday, June 16th, 2:30-4:00pm ET
			
							Session and Presenter Details
					
	
New Innovations in Food Allergy Testing and Patient Care 
Wednesday, June 16th, 4:30-6:00pm ET
			
							Session and Presenter Details
					
	
Low- and No-Calorie Sweeteners: How Much is Too Much? 
Thursday, June 17th, 11:30am-1:00pm ET
			
							Session and Presenter Details
					
	
Avoiding Health Flip-Flops in a Changing Food Supply 
Thursday, June 17th, 2:00-3:30pm ET
			
							Session and Presenter Details
					
	
Establishing in vitro Protein Digestibility as an Alternative to Animal Testing 
Thursday, June 17th, 4:30-5:30pm ET
			
							Session and Presenter Details
					
	
Questions? Email science@iafns.org


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New Innovations in Food Allergy Testing and Patient Care 
	
Scientists estimate that food allergies affect at least 32 million Americans, including approximately 6 million children. The Centers for Disease Control and Prevention (CDC) report that food allergies in children have increased by 50 percent between 1997 and 2011, with an even higher increase for peanut allergies. Recent years have seen significant advances in understanding of responses to food allergens such as the development of dose-response models that hold promise for developing more informative labels on food packaging. This session will highlight new research and innovations to enhance food allergen risk assessment and management. These include novel, safe methods for accurate diagnosis of food allergies and severity, and new initiatives for optimizing large-scale research trials and enhancing patient care.

The Current US Food Allergen Regulatory Landscape

Stefano Luccioli, MD

Senior Medical Advisor, Office of Food Additive Safety, FDA CFSAN
The FARE Clinical Network: Advancing New Treatments and Preventive Therapies for Food Allergy Patients

Bruce Roberts, PhD

Chief Research Strategy and Innovation Officer, Food Allergy Research & Education (FARE)
Opening the Allergy Black Box: The Path to Risk-Free Challenge Testing

Paul Kearney, PhD

Chief Scientific Officer, AllerGenis
 
Moderator:

Jason Hlywka, PhD

The Kraft Heinz Company
 
Continuing Education Hours: IAFNS is an approved Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.5 Continuing Professional Education units (CPEUs) for completion of this live session.


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