Solutions for Salt and Sodium Optimization
Sponsored By: Cargill
Speakers: Janice Johnson, Ph.D., Kristen Dammann, Ph. D., R.D., John Franklin, Erin Erickson
Join us on February 29 at 2:00pm ET for Food Processing’s discussion of the rapidly changing environment surrounding sodium levels in foods. Our experts will discuss the status and implications of sodium reduction issues including dietary guidelines, menu and labeling legislation and other initiatives. Our panel will also identify technical solutions for salt and sodium optimization.
Moderated by FoodProcessing.com’s digital editor, Erin Erickson, this webinar will include a live Q&A and last approximately 60 minutes. Our panel of experts includes:
Janice Johnson, Ph.D., Applications/Technical Service Leader
Janice M. Johnson is the applications/technical service leader within the Salt Division of Cargill Inc. In her capacity as the applications/technical service leader, Johnson is responsible for leading a team that investigates the impact of salt on the sensory attributes and processing of food products to support the food industry. The current area of research focus for this technical team is on the implications of reduced sodium in various food systems, such as meats, bakery products, snacks and cereals, and cheese.
Kristen Dammann, Ph. D., R.D., Regulatory Senior Scientist
Kristen Dammann is a senior scientist in Scientific and Regulatory Affairs (SRA) within Global Food Research (GFR) at Cargill, Incorporated. In her capacity as senior scientist, Dammann is responsible for providing ongoing scientific and regulatory guidance to select Food Ingredients and Systems (FIS) business units and the Salt Division, particularly in the areas of health benefit claim substantiation, communication, and regulatory compliance for Cargill ingredients on a global basis.
Too busy to attend the live Keeping Up with the Salt Debate webinar on February 29th? Register now and we will send you notification when the event is available for on-demand viewing.