Meeting the New Dietary Guidelines: New Ways to Reduce Sodium
Sponsored By: Kerry Ingredients, Compass Minerals
Speakers: Bob Brown, PepsiCo/Frito-Lay; Bill Bangs, Campbell Soup Global R&D; Dave Fusaro, Food Processing Magazine
The 2010 Dietary Guidelines for Americans are out, with recommendations to decrease calories and consumption of sodium and to increase fiber. Processed/packaged foods play the biggest role in how Americans eat, so what will you do to help improve the American diet?
Join us Wednesday, May 25, 2011, at 2:00 p.m. ET for the Food Processing Panel Discussion - New Ways to Cut Sodium
This Panel Discussion featuring food processors and additional technical experts will:
>> Discuss how to reduce the use of salt or to make better use of it through new crystal structures recently made available.
>> Explore the many ways to cut sources of sodium sometimes hidden deep in your formulations without affecting the taste.
>> Sodium reduction challenges and how using ingredient and flavor systems can help overcome them.
>> Provide a brief overview on the science behind how humans perceive flavor.
>> Identify pros and cons of sodium reduction
Register for this webcast as well as the remaining webcasts in the the Discussion Panel Series (listed below) at http://www.foodprocessing.com/fpseries.
>> The new generation of non-nutritive sweeteners (Aug. 31): An increasingly easy way to cut the calories of your products. Non-nutritive sweeteners are no longer limited to aspartame, ace-K and sucralose – although all those should be part of your toolchest. Learn about xylitol, agave and the second generation of stevia products – including stevia-sucrose blends and masking solutions. >> Sneaky ways to add dietary fiber (Oct. 12): Our panel will discuss inulin, resistant starch and gums that can act as fiber. Add this healthy ingredient in ways that your customers will not detect -- except for the positive statement on the ingredient panel.
All will take place at 2pm EST. And all are FREE.
Sign up now for one or all of them. Together, they form a good action plan for capitalizing on the new Dietary Guidelines.
