Cargill is hosting a free Webinar on February 29 with Food Processing's very own Erin Erickson as moderator.
The webinar will provide an overview of the 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.
Date: Wed., Feb. 29, 2012
Time: 2:00 - 3:00 p.m. Eastern Time
Cost: Complimentary
Policy initiatives and consumer preferences at the federal, state and city levels are driving the reduced sodium dialogue and compelling the food industry to act. Attend this information-packed, one-hour webinar on Feb. 29 at 3:00 p.m. Eastern Time. Moderated by Erin Erickson, digital editor Food Processing.com, Erin and Cargill experts will provide an update on the varying perspectives on sodium among the medical and public health community, and address the key challenges currently facing food makers working to formulate reduced sodium products:
> What policy initiatives are most affecting food makers with regards to reducing sodium?
> Why are consumers interested in healthier foods?
> Why would food manufacturers change their sodium content?
> How can Cargill help?
Follow this link for more information, and to register for the webinar: video.webcasts.com/events/putm001/38230/
