Why is Cutting Back on Sodium So Hard? Exploring the Sensory Science, Consumer Perceptions and Culinary Solutions

Recorded January 31, 2024

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), for completion of this recorded webinar until January 30, 2027, in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.


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.


Marlene Schmidt, Sr. NHW Manager, Nestlé USA, Moderator

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

 Commission on Dietetic Registration Performance Indicators:

4.1.2 Interprets and integrates evidence-based research and literature in decision-making.
6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
8.5.2 Develops or modifies recipes, menus, and meals using sensory perception and other food components.

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